Name: Enfrijoladas with Bean Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g canned black beans, drained and rinsed; 100 g small yellow onion, chopped; 10 g garlic cloves, minced; 30 g chipotle peppers in adobo sauce (1-2 peppers + 1 tbsp sauce); 250 ml vegetable broth; 100 ml vegetable oil, for frying tortillas; 16 pcs corn tortillas; 150 g queso fresco or feta cheese, crumbled; 100 g Mexican crema or sour cream; 50 g small red onion, thinly sliced; 10 g fresh cilantro, chopped; null to taste salt; null to taste freshly ground black pepper

Steps

Prepare Bean Sauce

In a medium saucepan, heat 1 tbsp of oil over medium heat. Add the chopped onion and garlic, sauté for 3-5 minutes until softened and fragrant. Add the drained black beans, chipotle peppers in adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld. Season with salt and pepper to taste.

Blend Sauce

Transfer the bean mixture to a blender and blend until smooth. If the sauce is too thick, add a little more broth or water until desired consistency is reached. Return the sauce to the saucepan and keep warm over low heat.

Fry Tortillas

In a skillet, heat enough vegetable oil (about 1 cm deep) over medium heat. One by one, dip each corn tortilla into the hot oil for 10-15 seconds per side, just until softened but not crispy. Drain excess oil on paper towels.

Assemble & Serve

Dip each fried tortilla into the warm bean sauce, ensuring both sides are coated. Place 3-4 tortillas on a plate, folding them in half or rolling them up. Top with crumbled queso fresco, a drizzle of Mexican crema, thinly sliced red onion, and fresh cilantro. Serve immediately.

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