Authentic Enfrijoladas Mexican Recipe

Combine queso fresco and diced onions in a bowl and set aside.

Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.

Blend until you will have a smooth and creamy sauce.

Heat the olive oil in a saucepan. Add the beans sauce and season with salt.

Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.

Turn off the heat and set the sauce aside.

Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.

Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.

Dip one tortilla at a time into the beans sauce (read notes).

Place the tortilla flat on a plate and add some cheese and onion mixture.

Fold it into a half-moon or roll (whatever is easier for you).

Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.

Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.