Enfrijoladas

Crispy tortillas dunked in a creamy bean sauce, drizzled with cream, sprinkled with cheese and diced onion, accompanied by avocado, and digesting happily in your belly.

Serves 6-8

Ingredients:

-10 cups cooked beans (see our recipe here)

-About 30 tortillas

-1/2 onion, diced

-2 cups of crema (if you can't find it in your local mexican grocer you can make your own very easily).

-2 cups grated queso fresco cheese (can use fresh mozzarella if you can’t find queso fresco or queso panela)

-2 serrano chiles (optional, if you want the sauce a little spicy)

-Oil, for frying

Directions:

1. In a blender or food processor, blend beans with water. It doesn’t need to be exact, but once you fill your blender with the beans, fill it about 1/4 with water. Once blended well, you can decide if you want a thinner sauce, in which case you can add some more water. You can work in batches if your beans don’t all fit in the blender at the same time. If you want your sauce a little spicy, you can add the 2 serrano peppers to the blender.

2. Add the bean sauce into a large pot over medium heat.

3. When the sauce is hot, heat a few tortillas on a dry comal or shallow pan. Taste the sauce to see if you need salt. When the tortillas are warm and soft, put a few tablespoons of oil in a frying pan and fry the tortillas, one or two at a time, until crispy. When crispy, fold the tortillas in half and place them in the bean sauce.

4. Allow the fried tortillas to soak in the bean sauce for about 30 seconds.

5. Scoop 2-4 tortillas out of the bean sauce and put them on a plate or bowl, scooping extra sauce on top if you want. (We usually eat 3-4, depending on how hungry we are).

6. Drizzle crema, shredded cheese, and diced onion on top. Feel free to also add avocado, salsa, cilantro, or whatever else your heart may desire.

Enjoy!