Enfrijoladas: Tortillas
with Bean Puree
Similar to an enchilada, but with beans replacing chillies as the star ingredient, enfrijoladas are traditionally made with black beans. Our Midnight Blacks are the perfect choice
Makes 6 servings
1 onion, sliced into thin circles
2 tablespoons good-quality lard or olive oil
3 garlic cloves, minced
500g cooked, drained Midnight Black beans
500ml chicken or vegetable broth
80ml sunflower oil
12 corn tortillas (the smaller 10cm size - use fewer if you have larger ones)
120ml ricotta
Chopped fresh coriander and thinly sliced onion for garnish
Sour cream or creme fraiche (optional)
In a large saucepan over low heat, gently cook the onion in the lard or olive oil until the onion slices are almost falling apart. Add the garlic and continue cooking until the garlic is soft. Add the beans and broth and continue cooking until the beans are warmed through. Mash with a machacadora (wooden bean masher) or potato masher until the mixture is somewhat smooth but still has a little texture.
In a frying pan over medium-high heat, heat the sunflower oil until almost smoking. Using tongs, dip a tortilla in the hot oil for a quick bath, then transfer to paper towels or a paper bag to drain while you repeat with the remaining tortillas.
Dip a tortilla into the bean mixture, coating it well on both sides. Place on an individual plate, sprinkle with a little cheese, and then fold in half. Sprinkle with a little more cheese and garnish with coriander and onion. Repeat with the remaining tortillas, allowing 2 tortillas per serving. Top with a dollop of sour cream, if you like. Serve immediately.