Black Bean Enfrijoladas with Fresh Salsa
These enfrijoladas are one of those dinners that save Tuesday: creamy black beans, soft tortillas, and a fresh salsa on top to awaken everything. If you want less spiciness, use half a chipotle; if you're feeling bold, add extra serrano.
Author
mexico_ana
Instructions
Blend the beans with the broth, garlic, chipotle, and a pinch of salt until you have a smooth sauce. It should be like light cream, not like paste.
💡 Tip: If your beans are already well-seasoned, start with a little salt and adjust at the end.
About 5 min
Heat 1 tablespoon of oil in a saucepan and pour in the bean sauce. Cook for 6 to 8 minutes, stirring frequently, until it smells good and coats the spoon.
💡 Tip: If it thickens too much, loosen it with splashes of broth or hot water.
About 8 min
Meanwhile, mix tomato, red onion, cilantro, lime juice, and salt. Let the fresh salsa rest to embrace all the flavors.
💡 Tip: For more heat, add chopped serrano; for no spice, leave it with just lime and cilantro.
About 5 min
Pass the tortillas over a hot griddle to soften them. If you want a more taco-like touch, brush them with the remaining tablespoon of oil and heat for 20 seconds on each side.
💡 Tip: Do not let them brown hard; they need to bend without breaking.
About 6 min
Dip each tortilla in the hot bean sauce, fold it on the plate, and repeat. Finish with fresh cheese, cream, fresh salsa, and avocado. Serve immediately, very warm.
💡 Tip: If you're preparing for more people, keep the sauce on low heat and assemble plate by plate.
About 6 min
