Enfrijoladas

Ingredients

• 2 x 400g tins black beans, drained and rinsed
• 1 tbsp vegetable oil
• 1/2 white onion, finely chopped
• 2 cloves garlic, crushed
• 1 chipotle in adobo, chopped
• 1/2 tsp ground cumin
• 300ml vegetable stock
• 1/2 tsp fine salt
• 12 corn tortillas
• 150g queso fresco or mild feta, crumbled
• 100ml soured cream
• 1/2 small white onion, thinly sliced
• Small bunch fresh coriander, chopped
• 2 hard-boiled eggs, sliced (optional)

Method

1. Heat the oil in a pan and soften the chopped onion for 6 minutes. Add the garlic and cook for 1 minute.

2. Add the beans, chipotle, cumin and stock and simmer for 12 minutes.

3. Blend until completely smooth, adding a splash of water if needed, then return to the pan and season with the salt. Keep warm; the sauce should coat the back of a spoon.

4. Warm the tortillas in a dry pan for 20 seconds per side.

5. Dip each tortilla in the bean sauce, fold into quarters and arrange on warm plates.

6. Spoon over the remaining sauce and top with cheese, soured cream, onion, coriander and egg if using.