The first time I had enfrijoladas was in Mexico City. It was a long day of sightseeing and we were roaming around colonia Roma and I was starving. It was time for lunch. We found a cute cafe whose menu sounded both appetizing and homey. I decided to try something new (to me) and meatless so enfrijoladas it was. Bathed in a creamy refried bean sauce, steamed corn tortillas were rolled and topped with sour cream and cheese. It was satisfying delicious all at once.
yield: 2 servings
2 cups refried beans
2 eggs, fried
jalapeno hot sauce
Add 1/2 cup water or stock to the refried beans and heat until hot. Beans should be very loose.
Heat tortillas on a comal or in a hot, dry skillet. Place in a dish and cover with plastic wrap to steam. Dip each tortilla into the beans and place on a plate, folded in half. Continue until all tortillas are coated. Serve with a fried egg and three tortillas per serving. Pour the excess beans over the tortillas before serving. Garnish with sour cream, hot sauce, and spicy peppers.