Enfrijoladas

🧂 Ingredients

• 12 Corn tortillas(Smaller, street-taco size tortillas work best.)
• 2 cups Cooked black beans(Canned or home-cooked. If canned, rinse and drain well. Reserve about 1/2 cup of the cooking liquid or water if using home-cooked beans.)
• 1/2 Yellow onion(Finely chopped.)
• 2 cloves Garlic(Minced.)
• 1 sprig Epazote(Optional, but highly recommended for authentic flavor. If unavailable, a pinch of dried oregano can be used as a substitute.)
• 1/4 cup Vegetable oil or lard(For frying tortillas and sautéing.)
• 150 g Queso fresco(Crumbled. Other mild white cheeses like Oaxaca or Monterey Jack can be substituted.)
• 120 ml Mexican crema(Or sour cream thinned with a little milk or water.)
• 1 Avocado(Sliced or diced.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the bean sauce: In a blender, combine the cooked black beans with about 1/2 cup of reserved cooking liquid (or water). Blend until completely smooth and creamy. If the sauce is too thick, add a little more liquid, a tablespoon at a time, until it reaches a pourable but still substantial consistency, similar to a thick gravy.

   ⏱️ 5 minutes
2. 2

   Sauté aromatics: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat (about 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 7 minutes
3. 3

   Simmer the bean sauce: Pour the blended bean mixture into the saucepan with the sautéed onion and garlic. Add the sprig of epazote. Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially, and let it simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste. Remove and discard the epazote sprig before serving.

   ⏱️ 15 minutes
4. 4

   Prepare the tortillas: While the sauce simmers, heat the remaining vegetable oil in a large skillet or comal over medium-high heat (about 190°C / 375°F). Working in batches, quickly fry each tortilla for about 10-15 seconds per side, just until softened and pliable, not crispy. Drain briefly on paper towels. Alternatively, you can warm them on a comal until soft.

   ⏱️ 10 minutes
5. 5

   Assemble the enfrijoladas: Dip each softened tortilla into the warm bean sauce, ensuring it's well coated on both sides. Place a portion of crumbled queso fresco in the center of each tortilla. Fold the tortilla in half or roll it up.

   ⏱️ 5 minutes
6. 6

   Serve: Arrange the folded or rolled enfrijoladas on serving plates. Ladle more warm bean sauce over the top of each serving. Drizzle generously with Mexican crema, sprinkle with additional crumbled queso fresco, and garnish with sliced or diced avocado. Serve immediately.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓The consistency of the bean sauce is key: it should be smooth, pourable, but thick enough to coat the tortillas without making them soggy.
• ✓Epazote provides a unique, authentic flavor that is characteristic of many Mexican bean dishes. If you can find it fresh or dried, it's worth the effort.
• ✓This dish is naturally vegetarian and can easily be made vegan by omitting the cheese and crema or using vegan alternatives.
• ✓For a richer flavor, a small amount of lard can be used instead of vegetable oil for frying the tortillas.

🔄 Variations

• Add a fried egg on top of the finished enfrijoladas.
• Incorporate crumbled cooked chorizo into the filling or as a topping.
• For a spicier kick, add a pinch of chili powder or a dash of hot sauce to the bean sauce.

🥗 Nutrition

Per serving