Ingredients:
For enfrijoladas
24 corn tortillas
1 large onion (diced)
1 lb queso fresco (crumbled)
oil for frying (as needed)
For the beans sauce
3 cups cooked beans
1 ½ cups beans cooking water (or vegetable stock)
½ small onion
2 chipotle in adobo peppers
½ tsp cumin powder
1 garlic clove (peeled)
2 Tbsp olive oil
salt (to taste)
Toppings
Mexican crema (or sour cream)
queso fresco (read notes)
cilantro (chopped)
avocado slices (optional)
fresh chilies or your favorite salsa (optional)
Directions:
Combine queso fresco and diced onions in a bowl and set aside.
Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.
Blend until you will have a smooth and creamy sauce.
Heat the olive oil in a saucepan. Add the beans sauce and season with salt.
Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.
Turn off the heat and set the sauce aside.
Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.
Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.
Assemble enfrijoladas:
Dip one tortilla at a time into the beans sauce (read notes).
Place the tortilla flat on a plate and add some cheese and onion mixture.
Fold it into a half-moon or roll (whatever is easier for you).
Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.
Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.
Enjoy !!