Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen.O f course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.
4 cups frijoles colados (or seasoned and pureed beans)
16 corn tortillas
1 cup Mexican cream or heavy cream
1 cup queso fresco (or fresh cheese, or farmers cheese, or a mild feta)
Mexican avocado slices (optional)
Chipotles in adobo sauce (optional)
Categories
Main Course
Cuisine
Mexican
Steps
Heat a comal or dry skillet over medium heat.
Heat the pureed beans in a medium cooking pot to a gentle simmer.
Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle on as much cream and sprinkle on as much cheese as you like.
You can also top it with some avocado slices and a bit of chipotles in adobo sauce.
