Enfrijoladas Recipe

Ingredients

• 2 cups black beans ((or pinto))
• 3 chipotles in adobo
• 2 garlic cloves
• 1/2 teaspoon salt
• 1 cup stock ((or water))
• 8 corn tortillas
• 3-4 tablespoons finely chopped onion
• Monterey Jack cheese
• 1 avocado ((optional))
• cilantro ((optional))
• Crema ((optional))

Instructions

1. 1

   Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.

2. 2

   Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).

3. 3

   Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.

4. 4

   Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.

5. 5

   Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.