Enfrijoladas Recipe
These corn tortillas dipped in a black bean sauce then folded and filled with cheese and avocado make a simple and delicious meal. It’s one of the best ways to incorporate inexpensive ingredients in a vegetarian friendly plate. Corn tortillas work better than flour here since they’re sturdy enough to hold up in the sauce. Prep time: 20 minsCook time: 10 minsTotal time: 30 minsServings: 4 servingsYield: 8 enfrijoladas Ingredients 1 tablespoon extra virgin olive oil 1 large red onion, thinly sliced, divided 2 large cloves garlic, thinly sliced 1 chipotle chili in adobo sauce 2 (15-ounce) cans black bean, not drained or 3 1/2 cups cooked beans plus 1 cup bean cooking liquid 2 tablespoons lime juice 1/2 teaspoon ground cumin 1 teaspoon kosher salt 8 corn tortillas 2 small avocados, cut into slices 1/2 cup crumbled cotija cheese 1/3 cup Mexican salsa 1/3 cup light or regular sour cream 1/3 cup chopped cilantro Directions Sauté the onion and garlic: Heat the olive oil in a large skillet over medium. Add 3/4 of the sliced onion and sauté until nearly tender, about 5 minutes. Add the garlic and sauté to soften, 2 minutes. Blend the sauce: Transfer the cooked onion and garlic to a blender along with the beans, including the bean liquid, chipotle, lime juice, cumin, salt, and 1/2 cup water. Blend until smooth and creamy. Taste and add more salt if needed, then blend again. Heat the sauce: Transfer the beans back to the large skillet set over low heat. Cook for 4 to 6 minutes at simmer. The sauce should be the texture of a thick soup. Add more water, if needed, to thin to the appropriate consistency. Assemble the dish: Use a pair of tongs to heat a tortilla over a gas flame or in a dry skillet set over high heat until it begins to blister. Submerge the tortilla in the bean sauce, smothering it completely. Use a spatula to fold it in half and transfer to a dinner plate. Top with a tablespoon of cotija, a slice or 2 of avocado, and a tangle of raw sliced onions. Continue with remaining tortillas and bean sauce, figuring 2 enfrijoladas per plate. Serve: Serve immediately with the salsa, cilantro, sour cream and any remaining bean sauce for guests to add as they please. Source: Simply Recipes