Enfrijoladas

• 2 cups cooked black beans
• 2 avocado leaves (optional)
• 2 tablespoons vegetable oil or 2 tablespoons lard, plus more for frying tortillas
• 12 corn tortillas
• 12 cup cooked chorizo sausage
• 1 small white onion, cut into rings
• 4 ounces queso fresco or 4 ounces farmer cheese
• 14 cup mixican crema or 14 cup sour cream, thinned with a little milk
• 2 tablespoons chopped cilantro
• chipotle chile in adobo, cut into rings (optional)

1. To make bean puree:.
2. In food processor or blender, blend cooked beans with avocado leaves until smooth.
3. (Note: add a little water if necessary to facilitate blending.
4. ).
5. To cook bean puree:
6. Heat 2 tablespoons oil in skillet over medium heat.
7. Cook bean puree for 3 minutes, stirring constantly.
8. Taste and add salt if necessary.
9. (Note: Add more water if puree is too thick; it should be thin enough to pour.
10. ).
11. To fry tortillas:.
12. Pour oil in shallow pan to 1/4 inch depth.
13. Place over medium heat.
14. Fry each tortilla briefly on both sides.
15. Drain well.
16. To assemble:.
17. While tortilla is still warm, dip it into bean puree.
18. Spoon some chorizo (about 2 teaspoons) and bean puree onto tortilla.
19. Fold into quarters.
20. Repeat process with remaining tortillas.
21. To serve:.
22. Arrange 3 filled tortillas on each plate.
23. Spoon generous amount of bean puree over each.
24. Garnish with onion rings, cheese, crema, cilantro and chipotle chiles.

black beans, avocado, vegetable oil, corn tortillas, sausage, white onion, queso fresco, sour cream, cilantro

Taken from www.food.com/recipe/enfrijoladas-368894 (may not work)