Enfrijoladas – tortillas in black bean sauce

Ingredients for 4 portions

• 800 gBlack beans, cooked, with their liquid
• ≈ 250 mlWater
• ½Yellow onion, in chunks
• 1 cloveGarlic
• 1Chipotle pepper in adobo
• 1 tbspRapeseed oil, for the sauce
• to tasteSalt
• 3 tbspRapeseed oil, for the tortillas
• 12Corn tortillas
• 200 gQueso fresco, crumbled
• ½Yellow onion, in thin rings
• 150 mlMexican crema

Method

1. Heat the oil for the sauce in a medium saucepan and fry the onion chunks and garlic for 3 minutes, until the onion is translucent.
2. Blend the beans and their liquid with the fried onion and garlic, the chipotle and the water until completely smooth.
3. Pour the sauce back into the pan, season with salt and simmer over low heat for about 8 minutes, stirring now and then, until it thickens and coats the spoon. Add a splash of water if it gets too thick.
4. Meanwhile, crumble the cheese and slice the other half onion into thin rings.
5. Heat the rest of the oil in a frying pan and pass the tortillas through it one at a time for a few seconds per side, just until soft but not coloured. Drain on kitchen paper.
6. Dip each tortilla in the hot bean sauce, put a little cheese in the middle and fold it in half or into quarters. Arrange three per plate and spoon more sauce over them.
7. Top with the crema, the rest of the cheese and the onion rings, and serve straight away.

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