Enfrijoladas

Ingredients

• 2 (15-ounce) cans black or pinto beans ((undrained))
• 1-3 chipotle peppers in adobo sauce*
• ½ cup chopped onions
• 3 cloves garlic, (minced)
• ¼ teaspoon dried Mexican oregano
• 1 tablespoon vegetable oil, (plus more for frying (optional))
• 1 ½ cups vegetable stock
• 1 ½ teaspoons kosher salt
• 12 corn tortillas
• 8 ounces queso fresco*, (plus more for topping)
• For topping: sliced red onions, chopped cilantro, and Mexican crema

Steps

1. 1

   Add the canned beans, chipotle peppers, onions, garlic, vegetable stock, salt, and oregano into a large blender. Blend until the black bean sauce is silky smooth.

2. 2

   Heat a medium pot or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly, about 5 minutes. (If the sauce gets too thick, add some water or broth and mix it in.)

3. 3

   To fry (optional): Fill a large sauté pan or deep skillet with about ½ inch of oil and heat over medium-high heat until the temperature reaches 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.) Cooking in batches, carefully add 1 tortilla into the frying oil and fry for about 15 seconds. Transfer it to a large plate or baking sheet lined with paper towels to soak up any excess oil. Continue frying the remaining tortillas.

4. 4

   If not frying, heat up the corn tortillas in a skillet or in the microwave for 1 minute until warm and pliable.

5. 5

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

6. 6

   Serve immediately topped with sliced red onions, fresh cilantro, and Mexican crema.