Mexican Black Bean and Cheese Enfrijoladas

Drain and briefly rinse 550 g cooked black beans. Dice 80 g of the 130 g onion, finely slice remaining 50 g for garnish and mince 12 g garlic.

Heat 15 ml oil over medium heat, cook diced onion four minutes then garlic 30 seconds. Add beans, 320 ml broth, optional 2 g chipotle and 3 g salt; simmer five minutes, then carefully blend smooth.

Simmer bean sauce three more minutes on low and keep warm. Heat remaining 10 ml oil in a skillet and warm eight tortillas individually for 20–30 seconds each side until flexible.

Dip each warm tortilla in bean sauce, fold, and arrange two per plate with more sauce on top. Crumble 100 g pasteurized cheese over all, add sliced onion, 20 g cilantro and 20 ml lime juice divided among four, and serve immediately.