Beans and tortillas are a classic pairing, usually with the beans served in or on the tortilla
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.
Black Bean Enfrijoladas Start to finish: 45 minutes Servings: 4 2 tablespoons plus ⅓ cup grapeseed or other neutral oil, divided 1 large white onion, ¾ thinly sliced, ¼ finely chopped, reserved separately 2 medium garlic cloves, smashed and peeled 1 to 2 teaspoons chili powder 2 teaspoons ground cumin OR ¼ teaspoon ground allspice OR both 15½-ounce can black beans, rinsed and drained Kosher salt and ground black pepper Eight 6-inch corn tortillas 3 ounces cheddar OR Monterey...
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