This is a simple, homey dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made with creamy black bean puree, cheese and canned chipotle in adobo, folded into corn tortillas, and served with more of the black bean sauce. Enjoy!
¼ cup of vegetable oil for frying
100 gr oaxaca cheese or gouda, grated
1 white onion
200 gr of black bean sauce*
Crema fresca to finish
In a medium saucepan, begin heating the oil on high. Once your oil is hot, poach the tortillas for 3 seconds in the hot oil. Place some black bean sauce into a small pan and submerge the poached tortilla into the black bean sauce. Place the cheese and some chipotle in adobo into the tortilla, fold it shut and add more black bean sauce on top. Thinly slice rings of the white onion. Garnish the Enfrijoladas with the onion slices and crema fresca.
*BLACK BEAN SAUCE
2 cups dried black beans
4 cups water
2 tbsp salt
3 cloves garlic
¼ white onion
3 cilantro sprigs
1 tbsp canned chipotle in adobo (optional)
As pre-preparation, soak the dried black beans in warm water for an hour.
Drain the water and put aside beans. In a medium-sized pot, bring 4 cups of water to a boil with the salt. Once boiling, add the black beans and turn down the heat to medium. Allow the beans to simmer for about 60 minutes.
While the beans are simmering, chop your garlic and onion. Add a small amount of oil to a small pan and begin heating it on high. Once hot, begin sautéeing the chopped onion and garlic until golden brown. Once cooked, transfer the garlic and onion to the black beans pot and combine with the 3 cilantro sprigs.
Once black beans are done cooking, drain them and reserve the water. Transfer the beans to a blender, adding your chipotle if you are using it, and blend until very smooth, add reserved water as needed to achieve sauce-like consistency.