Enfrijoladas (Tortillas in Bean Purée)
This dish is akin to enchiladas except in this version pureed black beans serve as the primary ingredient that beautifully bathes freshly made blue corn tortillas in a flavorful sauce before they’re gently filled with queso fresco and topped with your favorite salsa, more crumbled queso fresco and torn cilantro leaves.
Equipment
- 1 comal or griddle
- 1 high-performance blender
Ingredients
- 2 tablespoons lard or cooking oil rendered bacon fat, or neutral cooking oil of choice
- 2 cups cooked black beans in broth you may also use one 15-ounce can of black beans
- 1 to 2 cups vegetable broth or water
- 9 corn tortillas + oil for frying
- 1 cup crumbled queso fresco plus more for garnish
- Kosher salt and ground black pepper to taste
- Garnish options: pickled red onion torn cilantro leaves, salsa, queso fresco or cotija
Instructions
- In a large skillet, heat 2 tablespoons of cooking fat over medium heat and add beans, broth, and 1 cup of vegetable broth or water. Once beans are warmed through, begin to mash. One initially mashed up, scoop bean mixture into a blender pitcher and blend on medium-low speed until smooth and creamy. Return the purée to the skillet to keep warm on very low simmer. Add more broth or water as needed, a couples tablespoons at a time, to keep purée smooth and not too thickened.
- In a small skillet over medium-high heat, heat oil until it begins to shimmer and a tiny piece of tortilla begins to bubble up when dipped in the hot oil. Using tongs, dip a tortilla to fry for about 2 seconds on each side, then transfer to the bean purée in the large skillet.
- Coat each tortilla well on both sides with bean purée. Place on an individual plate, sprinkle with a little crumbled queso fresco or sautéed veggies, then gently fold in half. Repeat with the remaining tortillas, allowing 2 to 3 tortillas per serving. Top with a bit more crumbled queso fresco, salsa, and torn cilantro leaves, if you like. Enjoy immediately.
Notes
To make this vegan, swap the cheese for a mix of finely diced sautéed vegetables such as zucchini, potatoes, or diced peppers.
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