enfrijoladas

for that can of beans in your pantry.

Enfrijoladas are a quintessential Mexican dish made of enchiladas dredged in bean sauce rather than the usual salsa. It’s my favorite way to use up a can of black beans, but you could just as easily use pinto. The leftover sauce freezes impeccably, and I eat these at least once a week.

Ingredients:

Serves 2

For the bean sauce:

• 1 can of black beans, drained and well-rinsed

• 4 cloves of garlic, finely chopped

• Half an onion, chopped

• 1 cup of chicken or veggie stock (or water with a bouillon cube if you’re out like me)

• 1 chipotle pepper in adobo

• 1 teaspoon cumin

• 1 bay leaf

• Juice of one lime

For the enchiladas:

• Neutral oil for frying

• 6 corn tortillas

• Queso fresco (for filling and topping)

• Thin-sliced white or red onion

• Avocado slices

• Additional toppings like beans, shredded chicken, etc. etc.

Process:

• Heat a small pot to medium heat and sauté the garlic and onion in neutral oil until fragrant.

• Add the chipotle pepper and lemon juice and cook until the pepper softens and melts into the onion and garlic.

• Pour in the beans, stock, cumin, and bay leaf and bring to a boil.

• Reduce heat and simmer for 15-20 minutes. Pour the sauce in shallow bowl and set aside.

• Heat a generous glug of neutral oil in a large pan and gently fry the tortillas on both sides until puffed and lightly golden.

• Dip the tortillas into the bean sauce on both sides. Then fill the enchiladas with crumbled queso fresco and any other fillings you want.

• Fold the enchiladas in half, setting three to a plate.

• Cover the enchiladas with more bean sauce, the avocados, onions, and a little more queso fresco.

Serve immediately. Leftover bean sauce can be frozen for a future occasion!