Simple Enfrijoladas

• 1 tablespoon butter
• 1 tablespoon chopped onion
• 1 garlic clove, peeled and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground mild chili powder
• 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
• 6 corn tortillas
• 2 tablespoons vegetable oil
• 2 eggs
• Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce

1. Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.
2. Continue stirring and mashing until the beans form a semi-chunky paste. If there's too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don't burn. If they look too dry, add more broth. Turn off heat and set aside.
3. Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.
4. In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish as desired.

butter, onion, garlic, ground cumin, ground mild chili powder, pinto beans, corn tortillas, vegetable oil, eggs, toppings

Taken from food52.com/recipes/53524-simple-enfrijoladas (may not work)