Enfrijoladas: A classic Mexican dish

According to MexConnect.com, the dish is a favorite in Mexico due to it being a “classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever tortilla filling is handy.” The dish resembles an enchilada or even flautas plate, but just dowsed with bean gravy with extra fixings on the top. It’s a hearty feast of a dish with an assortment of beans to cook and pour over the rolled tortillas.

Don’t think that enfrijoladas is a jumbled mess of a dish. The end product is a tasty entrée that can be prepared within minutes — that is if you’ve already got a pot of beans on the stove boiling for a few hours. 
 
Recipe: Enfrijoladas

Ingredients
Any kind of cooked beans, with their liquid
Fresh corn tortillas
Shredded cheese, leftover chopped, ground or shredded meat or cooked chicken
Oil for soft-frying
Salsa (a chipotle salsa is recommended)
Mexican crema or sour cream

Preparation
In a large pot, mash the cooked beans, with their liquid, until they are crushed but not pureed; they should be soupy but still have some texture to them, with the consistency of a thick gravy. Heat the beans and keep them simmering while the tortillas are being filled. Soft-fry the tortillas in a small amount of vegetable oil, top with cheese, meat or chicken and fold over as for quesadillas. Dip the quesadillas in the simmering beans, one at a time, and ladle them on to plates with plenty of bean gravy. Top with salsa and crema and serve immediately.

Sources: www.mexconnect.com