Enfrijoladas

Ingredients

• 3½ to 4 cups (875 ml to 1 L) seasoned black bean purée
• 12 corn tortillas, approximately 5½ to 6–7 inches in diameter
• 1 medium white onion, sliced into half-moons
• ¾ cup (188 ml) queso fresco, crumbled
• ⅓ cup (83 ml) flat-leaved parsley leaves
• Chile de agua strips with lime juice, to taste (optional)

Method

1. 1
   Warm the black bean purée in a wide, shallow pan over medium-low heat until hot and fluid but thick enough to coat a spoon.
2. 2
   Warm each tortilla on a dry comal or skillet until pliable.
3. 3
   Working one at a time, dip a tortilla into the hot purée, turning to coat both sides thoroughly.
4. 4
   Fold the coated tortilla into quarters and place on a warmed plate. Repeat with remaining tortillas, arranging three per serving.
5. 5
   Spoon a little extra purée over each portion if desired.
6. 6
   Top with white onion half-moons, crumbled queso fresco, and flat-leaved parsley leaves.
7. 7
   Serve immediately, with chile de agua strips and lime juice on the side if using.