[1QuirkyKiwi]

Originally Posted by Passionaria

Enfrijoladas, as are most Mexican antojos or cravings, are truly versatile. They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat.

ENFRIJOLADAS
Serves 8

INGREDIENTS
4 cups frijoles colados, or seasoned and pureed beans (in Basics/Cooking Techniques section)
16 corn tortillas
1 cup Mexican cream or heavy cream
1 cup Queso Fresco, or Fresh Cheese, or Farmers cheese, or a mild Feta
Avocado slices, optional

Chipotles in adobo sauce, optional

TO PREPARE
Heat a comal or dry skillet over medium heat.

Heat the pureed beans in a medium cooking pot to a gentle simmer.

Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle as much cream and sprinkle as much cheese as you like.

You can also top it with some avocado slices and a bit of chipotles in adobo sauce.


The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned Bean Puree, which also goes by Frijoles Colados, in which they are dipped in and smothered everywhere...


The thick, tangy and fresh taste of the Crema Fresca, or Mexican cream, that you drizzle on them after you fold them on a plate...

A UK Masterchef winner set up Mexican restaurant (there are three now) and when I'm in Convent Garden at the NZ shop, I sometimes pop into Wahaca for one of their vegan (they do vegetarian and will veganise when asked) breakfast wraps and a hot chocolate. Food heaven!