Enfrijoladas

WHY THIS RECIPE WORKS? Enfrijoladas are straightforward Mexican comfort food: Corn tortillas are coated with refried beans, folded into quarters, placed in a baking dish, topped with cheese, and baked. For the best flavor, we made quick homemade “refried” black beans. We made sure our bean mixture was thick enough to cling to the tortillas, then thinned the rest of the mixture with broth and poured it over the top of the dish for extra bean flavor. Monterey Jack cheese melted perfectly; scallions and cilantro provided freshness.

SERVES: 4 to 6

INGREDIENTS:

• 2 (15-ounce) cans black beans, rinsed
• 2 cups chicken broth
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 1 jalapeño chile, stemmed, seeded, and minced
• 1/2 teaspoon salt
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 12 (6-inch) corn tortillas
• Vegetable oil spray
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 2 scallions, sliced thin
• 2 tablespoons minced fresh cilantro

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Process 2 cups beans and 1 cup broth in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add remaining beans and pulse until coarsely ground, about 5 pulses.
3. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, jalapeño, and salt and cook until onion is softened, about 5 minutes. Stir in garlic, chili powder, oregano, and cumin and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute. Stir in processed beans and cook, stirring often, until well combined and thickened slightly, about 3 minutes. Let bean mixture cool slightly.
4. Spray both sides of tortillas with oil spray. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute.
5. Working with 1 tortilla at a time, dip into bean mixture to coat both sides and fold into quarters; shingle folded tortillas in 3 columns widthwise in 13 by 9-inch baking dish.
6. Whisk remaining 1 cup broth into remaining bean mixture and pour over tortillas. Sprinkle with Monterey Jack and bake until tortillas are heated through and cheese is melted, about 10 minutes.
7. Sprinkle with scallions and cilantro and serve.

TIP:

MAKING ENFRIJOLADAS

• Dip tortilla into bean mixture to coat both sides, then fold into quarters.
• Shingle folded tortillas in 3 columns across length of 13 by 9-inch baking dish.