Enfrijoladas

For the Frijoles:
Look over your dried beans and remove any rocks or broken or moldy beans. Rinse the beans, put them in a large pot, cover them with room temperature water and let soak for at least 3 hours. Discard any beans that float and then drain water off the rest of the beans.

Place the beans back in a large pot and add the 10 cups of water, onion and oil. Cook, covered over medium heat, for 1 ½ – 2 hours or until tender. Make sure that there is always enough water to cover the beans, adding more hot water if needed.

When the beans are tender, take the lid off of the pot and add the epazote, salt, and chilies.

For the Enfrijoladas assembly:
In a blender, puree the frijoles with their liquid. The mixture should be the consistency of a sauce. If it’s too thick add up to a ½ cup water.

Chop the onion and garlic very fine.

Heat the oil in a skillet over medium heat and brown the onion and garlic slightly. Add the pureed beans and simmer for 2 minutes.

Heat a skillet and spray it with a little oil and fry each tortilla for about 20 seconds on each side.

Immerse the tortilla in the bean puree and fold it in half and fold in half again to form a triangle. Transfer to a plate (arrange three on a plate). Repeat with the remaining tortillas.

Spoon on a little bean puree on top of all of the tortillas and top with sour cream, salsa, cilantro, avocado and tomatoes.