Name: Enfrijoladas with Black Beans, Avocado and Cotija
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tablespoon extra-virgin olive oil -; 1 large red onion, thinly sliced, divided -; 2 large garlic cloves, thinly sliced -; 1 chipotle chili in adobo sauce -; 2 (15-ounce) cans black bean, not drained or 3 1/2 cups cooked beans plus 1 cup bean cooking liquid -; 2 tablespoons lime juice -; 1/2 teaspoon ground cumin -; 1 teaspoon kosher salt -; 8 corn tortillas -; 2 small avocados, cut into slices -; 1/2 cup crumbled cotija cheese -; 1/3 cup Mexican salsa -; 1/3 cup light or regular sour cream -; 1/3 cup chopped cilantro -; Special Equipment: -; Blender -

Enfrijoladas with Black Beans, Avocado and Cotija

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Enfrijoladas with Black Beans, Avocado and Cotija

1. 1 tablespoon extra-virgin olive oil -

2. 1 large red onion, thinly sliced, divided -

3. 2 large garlic cloves, thinly sliced -

4. 1 chipotle chili in adobo sauce -

5. 2 (15-ounce) cans black bean, not drained or 3 1/2 cups cooked beans plus 1 cup bean cooking liquid -

6. 2 tablespoons lime juice -

7. 1/2 teaspoon ground cumin -

8. 1 teaspoon kosher salt -

9. 8 corn tortillas -

10. 2 small avocados, cut into slices -

11. 1/2 cup crumbled cotija cheese -

12. 1/3 cup Mexican salsa -

13. 1/3 cup light or regular sour cream -

14. 1/3 cup chopped cilantro -

15. Special Equipment: -

16. Blender -

How to cook deliciously - Enfrijoladas with Black Beans, Avocado and Cotija

1. Stage

Sauté the onion and garlic: Heat the olive oil in a large skillet over medium. Add 3/4 of the sliced onion and sauté until nearly tender, about 5 minutes. Add the garlic and sauté to soften, 2 minutes.

2. Stage

Blend the sauce: Transfer the cooked onion and garlic to a blender along with the beans, including the bean liquid, chipotle, lime juice, cumin, salt, and 1/2 cup water. Blend until smooth and creamy. Taste and add more salt if needed, then blend again.

3. Stage

Heat the sauce: Transfer the beans back to the large skillet set over low heat. Cook for 4 to 6 minutes at simmer. The sauce should be the texture of a thick soup. Add more water, if needed, to thin to the appropriate consistency.

4. Stage

Assemble the dish: Use a pair of tongs to heat a tortilla over a gas flame or in a dry skillet set over high heat until it begins to blister. Submerge the tortilla in the bean sauce, smothering it completely. Use a spatula to fold it in half and transfer to a dinner plate. Top with a tablespoon of cotija, a slice or 2 of avocado, and a tangle of raw sliced onions. Continue with remaining tortillas and bean sauce, figuring 2 enfrijoladas per plate.

5. Stage

Serve: Serve immediately with the salsa, cilantro, sour cream and any remaining bean sauce for guests to add as they please.