Enfrijoladas

Name: Enfrijoladas
Yield: 4 servings
Ingredients: 1 5 Tbsp. vegetable oil, divided; 1 8 corn tortillas; 1 12 oz. fresh chorizo; 1 3 garlic cloves, crushed; 1 ½ medium white onion, thinly sliced, plus more for serving; 1 Kosher salt; 1 2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained; 1 1½ cups low-sodium chicken broth; 1 6 oz. queso fresco or Cotija cheese, crumbled; 1 Cilantro leaves with tender stems and sliced avocado (for serving)

From the kitchen of Carly

Crispy tortillas cloaked in silky black bean sauce, topped with crumbled chorizo and cheese. This Mexican comfort dish comes together quickly, with fresh cilantro and avocado adding brightness to every bite. Pure, satisfying, and endlessly customizable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

15 Tbsp. vegetable oil, divided
18 corn tortillas
112 oz. fresh chorizo
13 garlic cloves, crushed
1½ medium white onion, thinly sliced, plus more for serving
1Kosher salt
12 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained
11½ cups low-sodium chicken broth
16 oz. queso fresco or Cotija cheese, crumbled
1Cilantro leaves with tender stems and sliced avocado (for serving)

Instructions

Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7, 9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6, 8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.