Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper.
- 2 C. cooked beans
- 1/3 C. bean broth or water
- 1/4 C. oil
- 8 corn tortillas
- 3/4 C. farmer’s or Manchego cheese
- 3 Tbsp.. chopped onion
- 1 or 2 chiles de árbol, toasted over a flame and finely chopped (optional)
- 1/2 C. cream (for topping)
Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally.
Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up.
Do the same with the remaining tortillas.
Serve warm and top with cream and cheese.