Vegetarian Black Bean Enfrijoladas

• 1 medium Red onion
• 15 g Fresh coriander
• 1 large Lime
• 2 cloves Garlic
• 1 tbsp Vegetable oil
• 1 tsp Ground cumin
• 800 g Canned black beans
• 350 ml Water
• 1 tsp Fine sea salt
• 9 pieces Corn tortillas
• 150 g Queso fresco

1. Thinly slice half the red onion and set aside for serving. Roughly chop the remaining onion. Chop the coriander and cut the lime into wedges.
2. Peel the garlic. Heat the vegetable oil in a saucepan over medium heat, then cook the chopped onion with a pinch of the salt for 4 to 5 minutes until softened. Add the garlic and ground cumin and cook for 30 seconds until fragrant.
3. Add the canned black beans (including their liquid) and the water, then bring to a gentle simmer for 6 to 8 minutes. Take off the heat and blend until very smooth. Return to low heat and simmer for 2 to 3 minutes, stirring, until it coats the back of a spoon; season with the remaining salt and a squeeze of lime.
4. Warm the corn tortillas in a large frying pan over medium heat for about 20 to 30 seconds per side until pliable. Dip one tortilla at a time into the warm bean sauce to coat both sides, letting the excess drip back into the pan. Keep the sauce on low so it stays warm but does not spit.
5. Crumble the queso fresco. Fill each coated tortilla with a little queso fresco, fold in half, and arrange on plates. Spoon over more bean sauce, top with the reserved sliced red onion and coriander, and serve with lime wedges for squeezing.

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