Enfrijoladas

Ingredients

• 12 pcs corn tortillas
• 400 g black beans
• 1 pcs white onion
• 2 pcs garlic cloves
• 5 g epazote
• 100 g queso fresco
• 80 ml mexican crema
• 30 ml vegetable oil
• 1 tsp salt
• 1 pcs avocado

Steps

1. Blend cooked black beans with half the onion, garlic, and 200ml of their cooking liquid until completely smooth.
2. The sauce should be thick but pourable — like velvet.
3. Heat oil in a wide skillet over medium heat.
4. Pour in the bean sauce and cook, stirring, for 5 minutes until darkened and thickened slightly.
5. Add epazote or cilantro.
6. Season with salt.
7. Warm tortillas on a comal or dry pan until pliable.
8. Dip each tortilla into the hot bean sauce, coating both sides.
9. Fold each sauced tortilla in half, then in half again into a quarter.
10. Arrange overlapping on a warm plate, 3 per person.
11. Drizzle with more bean sauce, then top with crumbled queso fresco, a swirl of crema, sliced avocado, and thinly sliced raw onion rings.
12. Serve immediately.