Enfrijoladas

Instructions

1. Prepare the bean sauce
   Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the black beans, chipotle pepper (if using), cumin, and vegetable broth. Bring to a simmer and cook for 5 minutes.
2. Blend the sauce
   Transfer the bean mixture to a blender and blend until smooth. If the sauce is too thick, add more broth or water to reach a consistency similar to heavy cream. Return the sauce to the pan and keep warm on low heat, stirring occasionally.
3. Prepare the tortillas
   In a separate skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Briefly fry each tortilla for about 10 seconds per side until soft but not crispy. Drain on paper towels to remove excess oil.
4. Dip and fold the tortillas
   Dip each tortilla into the warm bean sauce, making sure it's completely coated. Fold the tortilla in half or roll it up and place on a serving plate. Repeat with all tortillas, arranging them on plates.
5. Finish and garnish
   Pour additional bean sauce over the enfrijoladas. Sprinkle with crumbled queso fresco, drizzle with Mexican crema, and top with diced onions and chopped cilantro. Serve immediately while still warm.