Simple Enfrijoladas

By lorik

Ingredients

• 1 tablespoon butter
• 1 tablespoon chopped onion
• 1 garlic clove, peeled and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground mild chili powder
• 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
• 6 corn tortillas
• 2 tablespoons vegetable oil
• 2 eggs
• Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce

Details

Servings 2
Adapted from food52.com

Preparation

Step 1

Serves 2

Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.

Continue stirring and mashing until the beans form a semi-chunky paste. If there's too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don't burn. If they look too dry, add more broth. Turn off heat and set aside.

Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.

In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish.