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Title: Enfrijoladas
Categories: Mexican
Yield: 12 Servings

2 cn Black beans; (15 oz ea)
1 Chipotle pepper in adobo
-sauce; or to taste
1/2 c Onions; chopped
3 cl Garlic; minced; (1 1/2 ts)
1/4 ts Oregano
1 tb Olive oil
12 Corn tortillas
8 oz Queso fresco; crumbled
Cilantro; chopped; for
-topping
Sour cream; for topping
Red salsa; for topping

Preparation time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes

In a large blender, add the black beans (undrained), chipotle peppers,
onions, garlic and oregano. Blend until the black bean sauce is silky
smooth.

Heat a medium pot or skillet over medium-high heat. Add the olive oil
and pour in the black bean sauce. Cook, stirring frequently, until
the mixture is hot and bubbly. (If the sauce ever gets too thick,
simply add some water or broth and mix it in.)

Heat up the corn tortillas on a skillet or in the microwave for 1
minute, until warm and pliable.

To assemble the enfrijoladas, dip each tortilla into the black bean
sauce. Transfer tortilla to a plate and fill with cheese. Roll it up
like an enchilada or fold it over like a taco.

Serve immediately with fresh cilantro, sour cream and red salsa.

Recipe FROM: https://www.isabeleats.com/enfrijoladas-recipe/

Recipe by Isabel Orozco-Moore

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