Smoky Black Bean Enfrijoladas

Smoky Black Bean Enfrijoladas

Serves: 4

Ingredients

• 2 Chile Arbol or other dried peppers, stems removed
• 1 white or red onion finely chopped, divided
• 3 cups of cooked black beans with their broth
• ½ tsp. Goya all-purpose seasoning (or salt)
• ½ tsp. ground cumin
• ½ tsp. paprika
• 2 Tbsp. melted lard
• 1 c. chicken broth
• 2 Tbsp. of vegetable oil (optional*)
• 16 small corn tortillas
• 2 cups of cooked shredded chicken
• ½ c. of crumbled Mexican Cotija cheese
• ½ c. chopped cilantro
• 1 avocado, sliced

Instructions

1. Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil in the pan for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.
2. Place half of the chopped onion into the same skillet and dry-fry for 3-4 minutes or until the onions are nicely browned. Transfer to the food processor or blender.
3. Add the cooked beans, Goya (or salt), cumin, paprika, and lard, into the blender and puree until smooth. Add in the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.
4. *If your tortillas are a bit stale, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.
5. Place 4 tortillas in a bowl, then spoon a quarter of the bean sauce over the top. Top with the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro, and avocado. Repeat with the remaining ingredients to make four servings.

Source: thewanderlustkitchen