Enfrijoladas with egg and queso fresco

Ingredients

For 1 serving

• Corn tortillas2
• Cooked black beans120 g
• Vegetable broth80 ml
• Onion20 g
• Eggs1
• Queso fresco20 g
• Sour cream15 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch

Contains: lactose, eggs, celery,

Method

1. Drain and rinse the black beans; peel the onion and cut it into pieces.
2. Blend the beans, vegetable stock, onion and cumin until the cream is smooth and runny like a thick soup.
3. Pour the cream into a large frying pan and warm over a medium-low heat for 4–5 minutes, stirring, until it simmers and thickens slightly; if it gets too thick add a splash of water.
4. Meanwhile, warm the tortillas in another dry frying pan for 30 seconds per side; then heat the oil in the same pan and fry the egg for 3–4 minutes, until the white is set and the yolk soft.
5. Dip the tortillas into the bean cream on both sides, fold them in half and arrange them on the plate.
6. Cover with the remaining cream, lay the egg on top and finish with the crumbled queso fresco and the sour cream.