Enfrijoladas

Step 1: Refry the beans & puree into a sauce

  • Bean puree sauce

    • black beans
      , or pinto
      400 g14 oz can
    • garlic
      , minced
      2 cloves
    • onions
      , minced
      1/4
    • cooking oil
      a drizzle
    • chili powder
      a sprinkle
    • salt
      to taste
    • chicken broth
      , or water
      as needed

Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.

In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed — they should be pourable like a sauce but still thick enough to coat tortillas.

  • Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.
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