Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
To make enfrijoladas, a tortilla and bean dish from Oaxaca, Mexico, cooked black beans are pureed, then corn tortillas are dipped into the beans and folded onto the plate. But before being dipped in the bean puree, the tortillas must be cooked for a few seconds in oil so they’re pliable enough to be folded, and also so they don’t turn to mush when sauced. We use canned black beans for ease. Garnishes complete the dish, adding contrasting color, texture and flavor. We think chopped onion, cheese and cilantro are essential; a couple additional options are listed below.
tablespoons plus ⅓ cup grapeseed or other neutral oil, divided
large white onion, ¾ thinly sliced, ¼ finely chopped, reserved separately
01In a large saucepan over medium-high, heat 2 tablespoons oil until shimmering. Add the sliced onion and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the garlic, chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Add the beans, 2 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits, then cook, uncovered and stirring occasionally, until the water is just below the level of the beans, 10 to 12 minutes.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.