Black bean enfrijoladas | Creamy Mexican street food
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30 min
Quick
Kifli Kukták
Autentikus mexikói street food klasszikus: enyhén átsütött kukoricatortillák selymes, fűszeres feketebabmártásba forgatva, friss avokádóval, roppanós lilahagymával, tejföllel és morzsolt sajttal koronázva.
Ingredients
Preparation method
Preparing the silky black bean sauce
Heat 1 tablespoon of sunflower oil in a deep skillet. Add the finely chopped onion and crushed garlic, then sauté over medium heat for 3 minutes until translucent.
Add the drained black beans, ground cumin, and salt. Pour in about 250-300 ml of water, bring to a boil, and simmer for 5 minutes.
Pour the bean mixture into a blender (or use an immersion blender) and blend until completely smooth, silky, and creamy. Pour back into the skillet and keep warm over low heat.
Chef's tip
If the black bean sauce becomes too thick while keeping warm, thin it with a little warm water or vegetable broth to achieve the perfect, silky consistency.
Do not fry the corn tortillas in the oil for too long, because if they dry out and become crispy, they will easily break when folding.
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