Corn tortillas dipped in a rich, velvety black bean sauce and folded or rolled, topped with crumbled cheese, crema, and onion rings, a classic Mexican comfort food.
Ingredients
12 corn tortillas
2 cups cooked black beans with their broth
1/2 cup chicken broth
2 tbsp vegetable oil
1 clove garlic
1/2 cup crumbled queso fresco
1/4 cup Mexican crema or sour cream
1/2 white onion, sliced into rings
Fresh cilantro for garnish
Salt to taste
Instructions
1Blend the cooked black beans with their broth, chicken broth, and garlic clove until you get a completely smooth, pourable sauce, adding more broth if needed.
2Heat the bean sauce in a wide skillet over medium heat, stirring frequently, and cook for 5 to 7 minutes until it thickens slightly but remains pourable like a thin gravy.
3Warm the corn tortillas on a dry griddle or comal for about 30 seconds per side until they are pliable and lightly toasted, stacking them wrapped in a towel.
4Dip each warm tortilla into the hot bean sauce to coat both sides, fold in half or into quarters, and arrange overlapping on a serving plate.
5Ladle extra bean sauce over the folded tortillas, then top with crumbled queso fresco, drizzle with crema, and garnish with onion rings and fresh cilantro.
Did You Know?
Enfrijoladas are considered the humble cousin of enchiladas, and in many Mexican households they are the go-to weeknight dinner because they transform simple pantry staples into a satisfying meal in minutes.