Prep Time
10 min
Cook Time
15 min
Yields
4 servings
This recipe checks in at a cost of $0.59 per person.
Recipe by Chef Elia Herrera of Los Colibris for Live Below The Line 2015.
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ingredients
Black Bean Purée
½
cup dry black beans
1 ½
Tbsp chopped Spanish onion
½
clove garlic, chopped
½
cup water
1 ½
tsp canola oil
1
pinch each salt and pepper
Enfrijoladas
8
tortillas
4
large eggs
Black Bean Purée
¼
cup Cotija cheese
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directions
Step 1
Soak the beans overnight. In a pot, sauté the onion and garlic with canola oil until translucent. Add pre-soaked beans and water over medium heat until cooked.
Step 2
Blend mixture and place back on the heat to slightly reduce. Season with salt and pepper.
Step 3
In a non-stick pan, scramble the eggs, and fill the tortillas with the egg like a taco.
Step 4
Add the hot bean purée over the tortillas and sprinkle the Cotija cheese on top. Serve immediately.