Similar to an enchilada, but with beans replacing chiles as the star ingredient, enfrijoladas are traditionally made with black beans. We also love them with our Rio Zape beans.
Makes 6 servings
- 1 white onion, sliced into thin rings
- 2 tablespoons good-quality lard or olive oil
- 3 garlic cloves, minced
- 3 cups cooked, drained Rancho Gordo Rio Zape beans, or black beans such as Midnight Black or Santanero Negro Delgado
- 2 cups chicken or vegetable broth
- 1/3 cup canola oil
- 12 corn tortillas
- 1/2 cup queso fresco or farmer cheese
- Chopped fresh cilantro and thinly sliced white onion for garnish
- Sour cream, Mexican crema, or creme fraiche (optional)
- In a large saucepan over low heat, gently cook the onion in the lard until the onion slices are almost falling apart. Add the garlic and continue cooking until the garlic is soft. Add the beans and broth and continue cooking until the beans are warmed through. Mash with a machacadora (wooden bean masher) or a potato ricer until the mixture is somewhat smooth but still has a little texture.
- In a skillet over medium-high heat, heat the oil until almost smoking. Using tongs, dip a tortilla in the hot oil for a quick bath, then transfer to paper towels or a paper bag to drain while you repeat with the remaining tortillas.
- Dip a tortilla into the bean mixture, coating it well on both sides. Place on an individual plate, sprinkle with a little cheese, and then fold in half. Sprinkle with a little more cheese and garnish with cilantro and onion. Repeat with the remaining tortillas, allowing 2 tortillas per serving. Top with a dollop of sour cream, if you like. Serve immediately.