Enfrijoladas

Add 1 tablespoon of oil (or lard, for a more authentic taste) to a large skillet on medium heat. Add beans and garlic and season with salt and pepper. Saute for 5 minutes or so, until the garlic and beans are aromatic.

Add 1/2 cup of water to the skillet and turn heat to low. Using a potato masher, mash the beans until they are no longer chunky and resemble refried beans. Add additional water until the mixture is thinned out and easily stir-able like a sauce, but not soupy. If you so choose, add approximately 1 tablespoon of chopped cilantro to the mixture and stir.

Warm tortillas one-by-one in a dry skillet, on a comal, or directly over your stove’s burner on low heat until warmed through and pliable. Dip one tortilla at a time into the beans so that both sides are completely covered in the mixture. Transfer to a plate, fill with a small handful of mozzarella cheese, and roll like an enchilada, placing the seam side down.

Repeat with the remaining tortillas, beans, and cheese. Once all the tortillas are filled, top the enfrijoladas with any of the remaining beans. The heat from the beans should melt the cheese inside, but you can always pop the enfrijoladas into a warm oven for a couple minutes to heat through again.

Garnish with additional cilantro and crumbled queso fresco. Serve with a green salad for a simple and filling meal!