Active Time
N/A
Total Time
2 HR 10 MIN
Yield
Serves : 4

A creamy, savory black bean puree drenches enchiladas filled with queso fresco in this warming and hearty dish. Avocado leaf serves a similar purpose as a bay leaf—imparting deep flavor before being removed prior to serving, leaving a faint fennel-like flavor behind.

How to Make It

Step 1    Make the black beans

Place beans in a large pot; add water to cover by at least 2 inches. Let soak at least 8 hours or up to overnight. Drain beans.

Step 2    

Combine drained beans, 5 cups water, onion, garlic, and avocado leaves in a large pot; bring to a boil over medium. Cover and reduce heat to medium-low; simmer, stirring occasionally, until beans are tender and creamy, 1 hour and 30 minutes to 2 hours. Remove from heat. Remove and discard onion, garlic, and avocado leaves. Stir in epazote and salt. Drain beans, reserving cooking broth.

Step 3    Make the enfrijoladas

Combine chile, 2 cups cooked beans, and 2 1/2 cups bean cooking broth in a blender. (Reserve remaining 4 cups beans and any remaining cooking broth for another use.) Process mixture until smooth, about 30 seconds. Set aside.

Step 4    

Heat 1/2 cup oil in a large skillet over medium. Fry tortillas, 1 at a time, until soft and pliable, 10 to 20 seconds per side; transfer to a baking sheet lined with paper towels to drain. Set aside.

Step
Step 5    

Heat remaining 1 tablespoon oil in a medium saucepan over medium. Add bean mixture; cook, stirring often, until simmering, 4 to 5 minutes. (The consistency should be similar to heavy cream; stir in water or additional reserved cooking broth, 1/4 cup at a time, if needed to loosen.) Remove from heat; season with salt to taste.

Step 6    

Place 1 tortilla in hot bean mixture in pan; let soften, about 15 seconds per side. Place tortilla on a serving plate, and fold in half. Repeat process with remaining 11 tortillas, placing 3 folded tortillas on each of 4 plates.

Step 7    

Spoon remaining hot bean mixture evenly over tortillas (about 1/3 cup each). Sprinkle evenly with Oaxaca cheese and queso fresco; garnish with sliced onion and chopped parsley.

Make Ahead

Black beans can be cooked up to 4 days in advance; bean puree can be made up to 2 days in advance. Cover and refrigerate both; thin bean puree with a splash of water if needed. Tortillas can be fried up to 4 hours in advance.

Notes

Avocado leaves and epazote may be purchased at Latin markets or online.

Serve With

Lightly malty Mexican lager: Modelo Especial. (Turn the Modelo into a michelada using Guelaguetza I Love Micheladas mix.)

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