Enfrijoladas with Crumbled Cheese (Tortillas in Black Bean Sauce)

• 1 small White onion
• 2 cloves Garlic
• 1 Chipotle pepper
• 400 g Canned black beans
• 300 ml Vegetable stock
• 6 Corn tortillas
• 80 g Queso fresco
• ½ small Red onion
• 60 ml Mexican crema
• 10 g Fresh coriander

1. Thinly slice the white onion and finely chop the garlic. Thinly slice the red onion and set it aside for serving. Roughly chop the coriander and set aside.
2. Put a saucepan over medium heat and add the white onion with a small splash of vegetable stock to stop it catching. Cook for 4 to 5 minutes until softened, then add the garlic and cook for 1 minute more until fragrant.
3. Add the chipotle pepper, canned black beans and vegetable stock to the pan. Bring to a gentle simmer and cook for 5 minutes so the flavours meld.
4. Blend the bean mixture until smooth, then return it to the saucepan. Simmer for 2 to 4 minutes until glossy and thick enough to coat the back of a spoon; add a splash more stock if it becomes too thick.
5. Warm the corn tortillas in a large frying pan over medium heat for 20 to 30 seconds per side, just until pliable. Working one at a time, dip each tortilla into the hot bean sauce to coat, then fold in half and place on plates.
6. Spoon a little extra bean sauce over the tortillas. Top with crumbled queso fresco, the sliced red onion and a drizzle of mexican crema. Finish with coriander and serve straight away while the sauce is hot.

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