Enfrijoladas recipe: Delicious Mexican bean-filled tortillas

Ingredients for Enfrijoladas

• 75 ml vegetable oil, divided

• 8 corn tortillas

• 340 g fresh chorizo

• 3 garlic cloves, crushed

• ½ medium white onion, thinly sliced, plus more for serving

• kosher salt

• 2 (425 g) cans black beans, rinsed, or 720 g Frijoles de la Olla, drained

• 360 ml low-sodium chicken stock

• 170 g queso fresco or Cotija cheese, crumbled

• coriander leaves with tender stems, and sliced avocado (for serving)

How to make Enfrijoladas

1. Brush both sides of each tortilla with 30 ml (2 tbsp) of oil. Heat a large frying pan over medium-high heat. Working in batches, cook the tortillas for about 1 minute on each side, until lightly browned and starting to crisp. Set aside.

2. Heat the remaining 45 ml (3 tbsp) of oil in the same frying pan over medium-high heat. Add the chorizo, breaking it up with a wooden spoon, and cook for 7–9 minutes, until browned and cooked through. Using a slotted spoon, transfer the chorizo to a medium bowl and set aside.

3. Add the garlic and half of the onion to the same frying pan, season with salt, and cook for 6–8 minutes, tossing occasionally, until tender and beginning to brown. Using a slotted spoon, transfer the garlic mixture to a blender, reserving the oil in the pan.

4. Add the beans and broth to the blender and purée until smooth, achieving a consistency similar to yogurt. Season with salt to taste.

5. Return the reserved pan to medium-high heat and add a little more oil if necessary. Pour the bean purée into the frying pan and bring to a boil. Reduce the heat to low.

6. Working one tortilla at a time and using tongs, dip each tortilla in the bean purée, turning to coat and leaving it to soften for about 3 seconds on each side. Transfer the softened tortillas to a baking tray as you go.

7. Spoon 15 ml (1 tbsp) of chorizo and 15 g (1 tbsp) of queso fresco across the centre of each tortilla, then fold them over like a taco.

8. Divide the tacos among plates and spoon the remaining bean purée over the top. Finish with a sprinkle of fresh coriander, diced avocado, the remaining onion, additional chorizo, and more queso fresco.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.