enfrijoladas (tortillas in bean sauce)

I have been sad today.  Usually, Wednesdays are the days my Beloved fixes dinner because I have a late figure skating lesson.  After work and skating, I usually get off the ice very tired and cooking is the last thing I wish to do.

Today, my Beloved forgot it was Wednesday so there was no reheating plan in place.  Comfort food for me a lot of the time is bean soup.  When I am ill or when I am very sad, bean soup is what I wish.  It is a little warm for soup so I decided to try this bean dish that was in the Rancho Gardo newsletter.

I also really want to spend many minutes kneading bread but that is not going to fit in this week.  We have a wedding to go to out of town so I probably will not even be at the computer let alone get a chance to make sourdough bread and knead it until smooth.  Next week.

This dish was actually very simple to make and I used all the end bits of cheese in the refrigerator.  I topped it off with a bit of salsa and everyone liked it.  Even the Tall Short Person who is the real litmus test.  She did not go straight for the peanut butter during dinner.  That is a first in a few days.

enfrijoladas (tortillas in bean sauce)

Adapted from Rancho Gardo

12 corn tortillas

1/4 cup olive oil

1/4 cup olive oil, split

1/2 large onion minced

5 to 10 cloves garlic

1 tablespoon oregano indio

1/2 cup vegetable broth

3 cups black beans with their bean broth

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ancho chile pepper

1/4 teaspoon chipolte chile pepper

1/2 teaspoon smoky sweet paprika

1/2 to 1 cup grated cheese, I used a mix of parmesan and cheddar because they were the leftover bits.  The original recipe calls for queso fresco

In a large skillet, put two tablespoons olive oil over medium heat.  Add the onions and let brown.  Once the onions are browned, put the garlic, beans, broth, onions, and oregano in a blender.  Blend until smooth.  You may need to do this in batches.

In the skillet, add two more tablespoons of olive oil over medium heat.  Add the bean mixture back to it.  Mix in the seasonings and heat.

In another skillet, put 1/4 cup of olive oil.  Heat until hot.  Put in a tortilla.  Heat for a few seconds on one side.  Turn and heat the other.  You want a tortilla that is very flexible.  Once the tortilla is heated, drag it through the bean sauce.  You will want both sides well beaned (smile).  Place on a plate and fold in halt.  Continue until all the tortillas are done the same way.

We split this between three and put four tortillas on each plate.  Sprinkle with the cheese.  Serve with the salsa of your chosing.

It was a very simple meal.  Comforting.  Not soup.  

I will have to get bread made next week and much more tea drank.