Enfrijoladas

Ingredients

• •2 cans black beans (15 oz each)
• •1/2 cup chicken or vegetable broth (gluten-free)
• •1/4 cup vegetable oil
• •1/2 medium white onion, sliced
• •2 cloves garlic, minced
• •1/2 teaspoon cumin
• •8 corn tortillas
• •1 1/2 cups shredded Oaxaca or mozzarella cheese
• •1/2 cup sour cream
• •2 green onions, chopped
• •to taste salt and black pepper

Directions

1. 1Heat 2 tablespoons of oil in a large skillet over medium heat. Sauté the white onion slices until golden and crispy, about 5 minutes. Remove and set aside.
2. 2In the same skillet, sauté minced garlic for 30 seconds, then add black beans with their liquid and broth. Stir in cumin, salt, and pepper. Simmer for 5 minutes, then blend or mash until you reach a creamy sauce consistency.
3. 3Pour the bean sauce into a shallow dish. Warm the remaining oil in another skillet and quickly dip each tortilla into the hot oil for a few seconds on each side to soften.
4. 4Dip each warm tortilla into the bean sauce on both sides and arrange on a serving plate.
5. 5Top each tortilla with shredded cheese, a dollop of sour cream, the crispy fried onions, and green onions.
6. 6Serve immediately while warm and creamy.

💡 Enfrijolada bean sauce should be smooth and pourable, not thick like refried beans; thin it enough to coat tortillas without tearing them.

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