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4 Servings
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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.


  • 2

    tablespoons plus ⅓ cup grapeseed or other neutral oil, divided

  • 1

    large white onion, ¾ thinly sliced, ¼ finely chopped, reserved separately