Mexican cuisine · Breakfast & Eggs

Enfrijoladas

Corn tortillas dipped in silky black bean sauce, folded and topped with onion rings, cheese and crema.

Ingredients · for 4 servings

• 12 corn tortillas
• 500 g black beans (canned)
• 1 white onion
• 2 garlic cloves
• 1 chipotle chile in adobo
• 2 sprigs epazote (or oregano)
• 300 ml vegetable broth
• 150 g queso fresco (or mild feta)
• 100 g Mexican crema (or sour cream)
• 4 tbsp oil
• Salt, pepper

Instructions

1. Drain and rinse the beans; finely dice half the onion and slice the other half into paper-thin rings, then set aside.
2. Sauté the diced onion with the garlic in 2 tbsp oil for 4 min., add the beans, chipotle, epazote and vegetable broth and simmer for 8 min.
3. Puree everything finely and push through a sieve until you get a silky sauce; season with salt and pepper and keep warm over low heat.
4. Warm the tortillas one at a time in the remaining oil, 20 seconds per side, until soft and pliable – they should not turn crisp.
5. Using tongs, dip each tortilla briefly all the way into the hot bean sauce, place on a plate and fold in half.
6. Pour over the remaining sauce, top with the onion rings, crumbled queso fresco and crema, and serve immediately.