Enfrijoladas with Black Beans, Avocado and Cotija.

Ingredients:

• 12 corn tortillas
• 3 cups cooked black beans (canned or homemade)
• 1 cup vegetable broth (or bean broth)
• 2 garlic cloves
• 1/4 onion (optional)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (optional)
• Salt and pepper, to taste
• 2 avocados, sliced
• 1/2 cup crumbled cotija cheese
• Fresh cilantro, chopped, for garnish
• Mexican crema (or sour cream), for drizzling (optional)

Instructions:

1. Prepare the bean sauce:
   • In a blender, combine the cooked black beans, garlic, onion, vegetable broth (or bean broth), cumin, salt, and pepper. Blend until smooth.
   • Heat olive oil in a saucepan over medium heat. Pour in the blended black bean mixture and cook for 5–10 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning to taste.
2. Heat the tortillas:
   • Heat the corn tortillas on a dry skillet for a few seconds on each side until warm and pliable. You can also warm them up in the microwave wrapped in a clean cloth.
3. Assemble the enfrijoladas:
   • Dip each tortilla into the warm black bean sauce to coat it completely.
   • Fold the tortilla in half and then in half again, creating a quarter shape (or roll them like enchiladas, if you prefer). Place them on a serving plate.
4. Garnish:
   • Top the enfrijoladas with avocado slices, crumbled cotija cheese, and a sprinkle of fresh cilantro. Drizzle with Mexican crema if desired.
5. Serve:
   • Enjoy your enfrijoladas warm! You can serve them with a side of rice or a light salad.

Tips:

• For extra flavor, you can add shredded chicken or sautéed veggies inside the tortillas before folding.
• If the bean sauce is too thick, add more broth to thin it out to your liking.