Enfrijoladas

Ingredients

• •5 Tbsp vegetable oil
• •8 pieces corn tortillas
• •12 oz fresh chorizo
• •3 cloves garlic
• •½ medium white onion
• •1 to taste Kosher salt
• •2 cans black beans
• •1½ cups low-sodium chicken broth
• •6 oz queso fresco
• •1 to taste cilantro and avocado

Cooking Instructions

1. 1.

   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.

   8 min

2. 2.

   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.

   9 min

3. 3.

   Add garlic and 1/2 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.

   8 min

4. 4.

   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.

   15 min

5. 5.

   Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.

   5 min