Enfrijoladas (Corn Tortillas in Black Bean Sauce)

• 1 medium White onion
• 2 cloves Garlic
• 1 tbsp Sunflower oil
• 2 tsp Ground cumin
• 800 g Canned black beans
• 500 ml Vegetable stock
• 1 ½ tsp Fine sea salt
• 12 pieces Corn tortillas
• 150 g Queso fresco
• 1 small Red onion
• 15 g Fresh coriander

1. Peel and finely chop the white onion. Peel and finely chop the garlic. Thinly slice the red onion and set aside for serving.
2. Heat the sunflower oil in a saucepan over medium heat. Add the white onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent, stirring occasionally. Stir in the garlic and ground cumin and cook for 30 seconds until fragrant.
3. Add the black beans and vegetable stock, then bring to a gentle simmer. Cook for 8 to 10 minutes so the flavours meld and the onion is very tender. Remove from the heat and let it cool for 2 minutes so it blends safely.
4. Blend the bean mixture until completely smooth and silky, then return it to the saucepan. Simmer over low heat for 3 to 5 minutes until thick enough to coat the back of a spoon, stirring often. Taste and season with the remaining salt.
5. Warm a large frying pan over medium heat and heat the corn tortillas in batches for 20 to 30 seconds per side until pliable. Dip each tortilla into the hot bean sauce to coat, then fold in half and arrange on plates. Spoon over extra sauce, crumble over the queso fresco, and finish with the sliced red onion and fresh coriander.

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