Equipment
Ingredients
Black Bean Sauce
- 800 g canned black beans, undrained
- ½ white onion, roughly chopped
- 2 garlic, peeled
- 15 ml avocado oil
- 120 ml vegetable broth, warm
- 1 chipotle pepper in adobo sauce
- 2 g ground cumin
- kosher salt
Tortillas
- 12 corn tortillas
- 30 ml avocado oil
Garnishes
- 1 avocado, sliced
- ½ red onion, thinly sliced
- 15 g fresh cilantro, chopped
- 60 ml vegan crema
Nutrition (per serving)
Method
Heat 15ml of avocado oil in a large frying pan over medium heat (approx 175C/350F). Add the chopped white onion and garlic cloves, sauteing until the onion is completely translucent and starting to brown.
Transfer the sauteed onion and garlic to a blender. Add the undrained black beans, vegetable broth, chipotle pepper, and cumin. Blend on high speed until completely smooth.
Pour the pureed bean mixture back into the frying pan over medium-low heat. Simmer gently, stirring frequently, until the sauce thickens slightly but still coats the back of a spoon. Taste and season with kosher salt as needed.
In a separate clean frying pan, heat 30ml of avocado oil over medium-high heat (approx 190C/375F). Lightly fry each corn tortilla for just 10 to 15 seconds per side to soften them and create a slight barrier against the moisture of the sauce.
Using tongs, dip each softened tortilla directly into the warm black bean sauce until fully coated. Transfer to a serving plate and fold in half or into quarters.
Pour extra black bean sauce generously over the folded tortillas. Garnish with sliced avocado, thinly sliced red onion, chopped cilantro, and a drizzle of vegan crema. Serve immediately.
Chef's Notes
- For the most authentic flavor and ideal texture, the starchy liquid from the canned beans is essential. Never rinse your beans for enfrijoladas.
- The process of quickly frying the tortillas is called 'pasar por aceite'. It prevents the corn dough from instantly dissolving when it meets the heavy, wet bean sauce.
- If using freshly cooked homemade black beans, adding a sprig of epazote to the blending stage introduces a distinct, traditional, and complex herbal note.
- Keep the bean sauce warm over very low heat while assembling. If it cools, it will thicken rapidly and become difficult to work with.
Storage
Refrigerator: 3 days — Store bean sauce and tortillas separately. Do not store assembled.
Freezer: 3 months — Bean sauce freezes exceptionally well. Thaw overnight in refrigerator.
Reheating: Reheat bean sauce gently in a saucepan, adding a splash of water if too thick. Prepare fresh tortillas.
