Enfrijoladas (Tortillas in Black Bean Sauce)

A healthy and vegetarian dish that can be served for lunch or breakfast.  SIKANDA corn tortillas are low calorie (less than 30 calories each), the beans have protein and fiber, and queso fresco and feta are naturally low-fat cheeses. About 215 calories per serving.

Ingredients (serves 4)
3 cups cooked black beans
2 cloves garlic
1 tablespoon extra virgin olive oil

¼ onion
12 SIKANDA corn tortillas
1 cup queso fresco or feta cheese
1 cup minced cilantro
Optional: sour cream

Preparation

1.    If you are cooking the black beans from scratch, you can combine the dried beans with water, garlic, onion, olive oil and simmer for 1 1/2 hours. If you are using canned beans, put the beans with the garlic, onion and olive oil and ~1 1/2 cups water and simmer about 15 minutes, until the beans are soupy and the garlic soft.

2.    Using a blender, puree the beans until very smooth and thick. Return to the saucepan, stir in a bit of salt, and keep warm over low heat.

3.    Rub a skillet with extra virgin olive oil. Add the tortillas, one at a time, and heat a few minutes on each side. You just want to warm the tortillas, you don't want them to toast or become stiff.

4.    Using tongs immediately transfer the tortilla to the black bean sauce and turn on both sides to coat.

5.    Fold the tortillas into thirds or quarters and place in a serving dish or plate.

6.    Continue heating, dipping, and folding the tortillas and placing them on plates, arranging 3 tortillas per plate.

7.    Pour the remaining bean sauce over the tortillas on the plates. Sprinkle each with cheese and cilantro, and cream if desired. Serve immediately.

Optional: You can fill the enfrijoladas with shredded chicken and use it as an entrée for dinner or you can serve them together with scrambled or fried eggs for breakfast.

Source:  Desert Candy http://desertcandy.blogspot.com