Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.
- 2 cups black beans (or pinto)
- 3 chipotles in adobo
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 cup stock (or water)
- 8 corn tortillas
- 3-4 tablespoons finely chopped onion
- Monterey Jack cheese
- 1 avocado (optional)
- cilantro (optional)
- Crema (optional)
Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.
You can add chicken or chorizo to the inside of the tortillas to make them even heartier.
If you are using canned beans I would probably drain and rinse the beans first and rely on the chipotles and garlic to flavor them. If you do rinse them you'll need to add salt to taste.
Anchos or Chile de Arbols can be used in place of the Chipotles.