A typical dish for “almuerzo” (a late breakfast), “enfrijoladas” can be livened up by serving pickled jalapeños on the side. While the type and color of the bean that is used varies from region to region, it is the ebony-hued frijol negro (black bean) that is most typical of this dish.
2 cups (1 lib/500 g) frijoles de la olla with their liquid
2 tablespoons oil
Oil for frying
12 corn tortillas
½ cup (4 fl oz/125 ml) thick cream
3 oz (100 g) crumbled queso fresco (or feta cheese)
1 onion, thinly sliced (optional)
- In a blender, purée the frijoles de la olla with their liquid. The mixture should be the consistency of a sauce; if too thick, add up to ½ cup (4 fl oz/125 ml) water.
- Heat the oil in a skillet and brown the onion quarter slightly. Add the puréed beans and simmer for 2 minutes. Add salt to taste. Discard the onion.
- Heat ½ in (1 cm) oil in a skillet and fry each tortilla briefly (about 10 seconds) on both sides. Immerse the tortilla in the bean purée and fold it in half, then in half again to form a triangle. Transfer to a plate, spoon on a little cream and sprinkle with cheese. Garnish with the onion slices.