- 1 tablespoon butter
- 1 tablespoon chopped onion
- 1 garlic clove, peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground mild chili powder
- 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
- 6 corn tortillas
- 2 tablespoons vegetable oil
- 2 eggs
- Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce
- Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.
- Continue stirring and mashing until the beans form a semi-chunky paste. If there’s too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don’t burn. If they look too dry, add more broth. Turn off heat and set aside.
- Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.
- In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish as desired.