Name: Enfrijoladas
Yield: 4 servings
Ingredients: 5 Tbsp. vegetable oil, divided; 8 corn tortillas; 12 oz. fresh chorizo; 3 garlic cloves, crushed; ½ medium white onion, thinly sliced, plus more for serving; Kosher salt; 2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained; 1½ cups low-sodium chicken broth; 6 oz. queso fresco or Cotija cheese, crumbled; Cilantro leaves with tender stems and sliced avocado (for serving)

two tortillas filled with chorizo and folded in half cloaked in a black bean sauce with cilantro and onions

Photo by Rick Martinez

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.

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Recipe information

Yield
4 servings

Ingredients

5 Tbsp. vegetable oil, divided

8 corn tortillas

12 oz. fresh chorizo

3 garlic cloves, crushed

½ medium white onion, thinly sliced, plus more for serving

Kosher salt

2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained

1½ cups low-sodium chicken broth

6 oz. queso fresco or Cotija cheese, crumbled

Cilantro leaves with tender stems and sliced avocado (for serving)

Preparation

Step 1
Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
Step 2
Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
Step 3
Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
Step 4
Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
Step 5
Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.