Enfrijoladas

Ingredients

• 5 Tbsp. vegetable oil
• divided
• 8 corn tortillas
• 12 oz. fresh chorizo
• 3 garlic cloves
• crushed
• ½ medium white onion
• thinly sliced
• plus more for serving
• Kosher salt
• 2 (15-oz.) cans black beans
• rinsed
• or 3 cups Frijoles de la Olla
• drained
• 1½ cups low-sodium chicken broth
• 6 oz. queso fresco or Cotija cheese
• crumbled
• Cilantro leaves with tender stems and sliced avocado (for serving)

Instructions

1. 1

   Using 2 Tbsp. oil, brush both sides of each tortilla.

2. 2

   Heat a large skillet over medium-high.

3. 3

   Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side.

4. 4

   Heat remaining 3 Tbsp. oil in same skillet over medium-high.

5. 5

   Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes.

6. 6

   Using a slotted spoon, transfer to a medium bowl; set aside.

7. 7

   Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes.

8. 8

   Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil.

9. 9

   Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.

10. 10

    Set reserved pan over medium-high and heat oil.

11. 11

    Transfer bean purée to skillet and bring to a boil.

12. 12

    Reduce heat to low.

13. 13

    Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit).

14. 14

    Transfer to a baking sheet as you go.

15. 15

    Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.