World Flavors Cookbook

Enfrijoladas

Tortillas dipped in a smooth black bean sauce, folded, and topped with crema, cheese, and onion — the bean-sauce sister of enchiladas.

Cuisine: Mexico

Ingredients

• 12 corn tortillas
• 400g cooked black beans with broth
• 1 onion, quartered
• 2 cloves garlic
• 1 tsp cumin
• 2 tbsp oil
• Toppings: crema, queso fresco, sliced onion, cilantro

Instructions

1. Blend beans with broth, onion quarter, garlic, and cumin until very smooth.
2. Heat bean sauce in a wide pan with oil. It should be thick but pourable.
3. Warm tortillas on a comal.
4. Dip each tortilla into bean sauce, coating both sides.
5. Fold into quarters or roll.
6. Arrange on plate. Pour remaining sauce over.
7. Top with crema, cheese, onion, and cilantro.