Few things taste more like home than beans. In Mexico there is always a pot of beans cooking at some point during the week in any kitchen. The kitchen is infused with an earthy aroma long after they have already been cooked. It is truly the smell of my home.
Enfrijoladas, as are most Mexican antojos or cravings, are truly versatile. They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat. My son eats them every day before he goes to school and I send him off knowing that he had a very nutritious and delicious meal.
- 4 cups of Alma’s beans Los Generosos
- 16 corn tortillas
- 1 cup Mexican crema
- 1 cup queso fresco or cotija
- Mexican avocado slices
- Alma’s red or green cooked salsas
- Finely chopped onion and fresh cilantro leaves
Heat a comal or dry skillet over medium heat.
Puree the beans in the blender with ½ cup of water until you have a soupy consistency. Add a little water at a time.
Heat the pureed beans in a medium cooking pot to a gentle simmer.
Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover.
Drizzle on as much cream and sprinkle on as much cheese as you like.
You can also top it with some avocado slices, warmed salsa verde or salsa roja, and top with cilantro and onion garnish.