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Tortillas bathed in a silky bean sauce enriched with Mexican crema and topped with cheese. This vegetarian, protein-rich family dish is a creamier, more indulgent take on enfrijoladas.
Heat 1 tbsp of vegetable oil in a medium saucepan over medium heat. Sauté sliced onion and minced garlic until softened and fragrant, about 2-3 minutes.
Add cooked black beans, salt, and cumin to the pan. Cook for another 2 minutes, then transfer the mixture to a blender.
Add Mexican crema and 1/2 cup water to the blender. Blend until completely smooth and velvety.
Pour the bean–crema sauce back into the saucepan and warm gently over low heat, stirring frequently to keep it silky and prevent sticking.
In a large skillet, heat the remaining 1 tbsp oil over medium heat. Briefly warm each tortilla for 10–15 seconds per side to make them pliable and prevent tearing.
Using tongs, dip each tortilla into the warm bean–crema sauce, coating both sides, then fold or roll and arrange on a serving platter.
Drizzle remaining sauce over the arranged tortillas. Top generously with crumbled queso fresco and fresh cilantro. Serve immediately.
