Beans and tortillas are a classic pairing, usually with the beans served in or on the tortilla. But for Oaxacan enfrijoladas, lightly fried tortillas are dipped into and completely coated by a black bean puree. The cooks at Christopher Kimball’s Milk Street use canned beans for ease.
Beans and tortillas are a classic pairing served in numerous configurations, usually with the beans served in or on the tortilla. But for Oaxacan enfrijoladas, lightly fried tortillas are dipped into and completely coated by a black bean puree. For the enfrijoladas recipe in our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we use canned beans for ease.
Add the garlic, chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Add the beans, 2 cups water and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits, then cook, uncovered and stirring occasionally, until the water is just below the level of the beans, 10 to 12 minutes. Meanwhile, in a 12-inch skillet over medium, heat the remaining ⅓ cup oil until just beginning to shimmer.
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