Enfrijoladas (Tortillas in Black Bean Sauce)

Blend the bean sauce

If using the dried chile de árbol, remove the stem and seeds, toast it in a dry pan over medium heat for 30 seconds per side, then soak it in the hot water for 10 minutes (set a timer for this soak if you use the dried chile). Blend the beans with their liquid, the water or stock, the chipotle (or prepared chile de árbol), garlic, onion and salt until completely smooth, with no lumps.

• 2 cans, with liquid black beans
• 250 ml water or vegetable stock
• 1 chipotle or chile de árbol
• 1 garlic clove
• ¼ white onion
• ½ tsp salt
• 60 ml hot water (only if using dried chile)

✅ Done when: sauce is completely smooth, with no visible bean skins or chunks

Cook the sauce

Heat the oil in a wide frying pan over medium heat, then pour in the blended bean sauce. Simmer over medium-low heat for 8–10 minutes, stirring often, until it thickens like double cream; add a splash of water if it gets too thick.

• 1 tbsp vegetable oil
• all of it the bean sauce from step 1

✅ Done when: sauce is thick enough to coat the back of a spoon

Warm the tortillas

Brush the tortillas lightly with oil on both sides and warm them on a hot griddle or dry pan for 20 seconds per side, just until soft and pliable.

• 12 corn tortillas
• a little, for brushing vegetable oil

✅ Done when: tortillas are soft, warm and bend without cracking

Dip and fold

Dip each warm tortilla into the hot bean sauce so both sides are coated, then fold it into quarters and place it on a plate, 3 tortillas per person.

• 12, warmed the tortillas from step 3
• as needed for dipping the bean sauce from step 2

✅ Done when: all tortillas are coated and folded into quarters

Top and serve

Spoon the remaining bean sauce over the folded tortillas, then scatter over the queso fresco, crema, sliced onion and avocado. Serve immediately while warm.

• remaining sauce the bean sauce from step 2
• 80 g queso fresco, crumbled
• 4 tbsp Mexican crema
• extra, sliced white onion
• 1, sliced (optional) avocado