1/2 bruise (1 1/8 cups) black beans, washed, picked over and dripping for 4 to 6 hours or overnight in 1 quart H2O
1 onion, cut in half
2 plump garlic cloves, minced
1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, and additional for ornament (optional)
1 to 2 teaspoons belligerent cumin, to ambience
1/2 to 1 teaspoon belligerent amiable chili powder (more to taste)
Salt to ambience
12 corn tortillas
1/4 crater chopped walnuts (optional)
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1. In a vast soup pot or Dutch oven mix a black beans with their shower H2O (they should be submerged by during slightest 1 1/2 inches of water; supplement if necessary), one half of a onion, and half a garlic and move to a boil. Reduce a heat, cover and simmer kindly for 1 hour. Add a remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to ambience and cook for another hour, until a beans are really soothing and a gas thick, soupy and aromatic. Remove from a heat. Remove and drop a onion.
2. Using an soak blender or a food processor propitious with a steel blade coarsely puree a beans. The reduction should keep some hardness and a coherence should be thick and creamy. Heat through, stirring a bottom of a pot so a beans don’t stick. Taste and adjust salt. Keep warm.
3. Slice a remaining onion half diagonal into skinny half-moons and cover with cold H2O while we arrange a enfrijoladas. Heat a corn tortillas: possibly hang them in a damp plate towel and feverishness them, 4 during a time, in a x-ray for about 30 seconds during 100 percent power, or hang in a plate towel and steam for 1 minute, afterwards let rest for 5 minutes.
4. Assemble a enfrijoladas only before portion them. Spoon about 1/2 crater of a hot, thick beans over a bottom of a vast easily oiled baking plate or portion platter. Using tongs, drop a malleable tortilla into a beans and flip over to cloak both sides with black beans. Remove from a beans and place on a baking plate or platter (this is messy; have a portion plate right subsequent to a pot.) Fold into quarters. Use a tongs to do this, and if we find that a tortilla tears too much, afterwards only cloak one side with a black beans, send to a baking plate and ladle some of a black beans over a other side, afterwards overlay into quarters. Continue with a remaining tortillas, arranging a quartered bean-coated tortillas in overlapping rows. When all of a tortillas are in a dish, ladle a remaining black bean salsa over a top. Drain and rinse a onions, dry quickly on paper towels and shower over a bean sauce. Garnish with cilantro and chopped walnuts if preferred and offer during once.
Yield: Serves 4
Advance preparation: The beans can be done by Step 1 and kept for adult to 4 days in a fridge or they can be solidified for a few weeks. Bring behind to a cook and ensue with Step 2.
Nutritional information per portion (4 servings): 293 calories; 1 gram fat; 0 grams jam-packed fat; 1 gram polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 57 grams carbohydrates; 7 grams dietary fiber; 75 milligrams sodium (does not embody salt to taste); 14 grams protein
Source: Health Medicine Network