Name: Enfrijoladas
Yield: 4 servings
Ingredients: 5 Tbsp. vegetable oil, divided; 8 corn tortillas; 12 oz. fresh chorizo; 3 garlic cloves, crushed; ½ medium white onion, thinly sliced, plus more for serving; Kosher salt; 2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained; 1½ cups low-sodium chicken broth; 6 oz. queso fresco or Cotija cheese, crumbled; Cilantro leaves with tender stems and sliced avocado (for serving)

two tortillas filled with chorizo and folded in half cloaked in a black bean sauce with cilantro and onions

Photo by Rick Martinez

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.

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Recipe notes

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