Enfrijoladas

Ingredients

• 12 corn tortillas
• 2 cups cooked black beans with their liquid
• 1/2 onion, quartered, plus 1/2 onion sliced thin
• 2 cloves garlic
• 1 sprig epazote or a pinch of dried epazote
• 2 tbsp vegetable oil, plus more for warming tortillas
• 1/2 cup crema or sour cream
• 1/2 cup crumbled queso fresco
• 1 avocado, sliced

Before you cook

• Quarter half the onion for blending and finely slice the other half for garnish.

Steps

1. Blend the black beans with their liquid, the quartered onion, garlic and epazote until smooth.
2. Heat 2 tbsp oil in a saucepan over medium heat.
3. Pour in the blended bean sauce.
4. Simmer the sauce for 8 minutes, stirring occasionally, until it thickens slightly.
5. Season with salt and keep the sauce warm over low heat.
6. Heat a thin layer of oil in a skillet over medium heat.
7. Warm each tortilla in the skillet for 20 seconds per side until soft.
8. Dip each warm tortilla into the bean sauce, coating both sides.
9. Fold each coated tortilla in half or roll it and place it on a plate.
10. Spoon any remaining sauce over the folded tortillas.
11. Drizzle with crema.
12. Scatter the crumbled queso fresco over the top.
13. Top with sliced avocado and the reserved sliced onion.