Enfrijoladas

Ingredients

Black beans

2 cups, cooked

Chicken broth

1 cup

Garlic

2 cloves, minced

Onion

1 small, chopped

Corn tortillas

8

Olive oil

2 tablespoons (for frying)

Queso fresco

1 cup, crumbled (for filling and garnish)

Crema

1/2 cup (for drizzling)

Avocado

1, sliced (for garnish)

Cilantro

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a blender, combine the cooked black beans, minced garlic, chopped onion, and chicken broth. Blend until smooth and creamy. If the mixture is too thick, feel free to add more chicken broth to reach your desired consistency.
2. In a large skillet over medium heat, pour in the blended bean mixture and bring it to a gentle simmer. Cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
3. In a separate skillet, heat the olive oil over medium heat. One at a time, dip each corn tortilla into the warm bean sauce, allowing them to soak slightly, then fry the tortillas in the skillet for about 30 seconds on each side until they're soft and warm.
4. To assemble, fill each tortilla with a generous sprinkle of crumbled queso fresco, then fold in half to create a half-moon shape.
5. Serve the enfrijoladas on a plate, topped with fresh avocado slices, a drizzle of crema, a sprinkle of chopped cilantro, and additional queso fresco. Season with salt and pepper to taste.