MexicoLatin America

Enfrijoladas

Name: Enfrijoladas
Total time: 50 min
Yield: 4 servings
Ingredients: 12 Corn tortillas; 2 cups Canned black beans, drained, with some liquid reserved; ½ Yellow onion, finely chopped; 2 cloves Garlic, minced; 1 sprig Epazote (fresh) (optional); 1 tbsp Vegetable oil, for cooking the onion and garlic; 3 tbsp Vegetable oil, for warming the tortillas; 150 g Queso fresco, crumbled; 120 ml Mexican crema; 1 Hass avocado, sliced; Table salt, to taste; Ground black pepper, to taste

50 minServes 4$32.12

Corn tortillas are warmed in oil, dipped in a smooth black-bean sauce cooked with onion and garlic, folded into quarters, and finished with Mexican crema, crumbled queso fresco, and avocado.

Ingredients

12Corn tortillasBuy 1 package
2 cupsCanned black beansdrained, with some liquid reservedBuy 2 cans
½Yellow onionfinely choppedBuy 0.16 lb
2 clovesGarlicmincedBuy 1 head
1 sprigEpazote (fresh) (optional)Buy 1 bunch
1 tbspVegetable oilfor cooking the onion and garlicBuy 1 bottle
3 tbspVegetable oilfor warming the tortillas
150 gQueso frescocrumbledBuy 1 package
120 mlMexican cremaBuy 1 tub
1Hass avocadosliced
to tasteTable saltBuy 1 canister
to tasteGround black pepperBuy 1 jar

Method

Cook the onion and garlic in 1 tbsp of the oil until soft.
Blend the beans with the onion mixture and enough reserved bean liquid or water to make a smooth, pourable sauce.
Simmer the sauce for 5 minutes with the epazote, if using; season with salt and pepper, then remove the epazote.
Warm the tortillas one at a time in the remaining oil until pliable.
Dip each tortilla in the sauce, fold it into quarters, and arrange three per plate.
Spoon over the remaining sauce and top with crema, crumbled queso fresco, and avocado.