Enfrijoladas de Queso Recipe

Ingredients

• 10 Corn Tortillas
• 2 Tablespoons Oil
• 2 cups Queso Fresco (crumbled or shredded Oaxaca cheese)
• 2 Cups Beans (Either canned or Homemade, plus juices.)
• 1/4 Cup Chicken Broth (or Vegetable broth for vegetarian. Have more on hand if needed.)
• Salt (to taste)

Instructions

1. 1

   Place beans and chicken broth in a blender (start with ¼ cup of broth first). Blend until a smooth sauce forms. If sauce is too thick add more broth. You want it to be a little runny. Taste and add salt if needed.

2. 2

   Pour bean mixture into a skillet and heat over medium heat until simmering.

3. 3

   Break up queso fresco into small pieces or shred Oaxaca or Monterrey Jack cheese and set aside.

4. 4

   Place tortillas on a plate and microwave for 1 minute or until warm and soft.

5. 5

   Add oil to a small bowl, dip you fingers in it and spread oil over each tortilla.

6. 6

   Once bean mixture is simmering, dip each side of the tortilla using tongs or your hands. Quickly place the dipped tortilla on a plate, add cheese, then fold or roll the tortilla.Continue until all the tortillas are dipped and filled.

7. 7

   Serve immediately with extra cheese on top and toppings like sliced avocado, onions, cilantro, jalapenos, crema, or salsa.