Enfrijoladas with Eggs

📝 Ingredients

• 1 tin black beans (240 g drained)
• ½ vegetable stock cube + 200 ml hot water
• ½ brown onion + 1 garlic clove
• 1 tsp ground cumin
• 2 tsp sunflower oil (1 for the sauce, 1 for the eggs)
• 4 eggs
• 4 corn tortillas (about 30 g each)
• 40 g feta
• ½ red onion
• 4 sprigs fresh coriander
• Salt, black pepper

🍴 Utensils

• Small saucepan
• Stick blender
• Non-stick frying pan
• Bowl
• Kitchen tongs
• Clean tea towel

📖 Steps

1. Peel and finely chop the brown onion and garlic. Heat 1 tsp oil in the small pan over a medium heat and soften the onion for 4 minutes, until translucent. Add the garlic and cumin and stir for 30 seconds.
2. Add the rinsed and drained black beans, then the stock (½ cube dissolved in 200 ml hot water). Simmer for 5 minutes over a medium-low heat so the beans soak up the flavours.
3. Blend with a stick blender until you have a smooth sauce with the consistency of thick cream that coats the spoon. Add a little water if it's too thick, season with salt and pepper and keep warm over a very low heat.
4. Thinly slice the red onion, pick the coriander leaves and crumble the feta. Beat the eggs in the bowl with a pinch of salt and some pepper until the whites and yolks are well combined.
5. Warm the tortillas one at a time for 20 seconds on each side in the dry frying pan over a medium heat, until pliable, then keep them wrapped in the tea towel. Cold, they crack when you roll them.
6. Heat 1 tsp oil in the frying pan over a low heat, pour in the eggs and stir constantly with the spatula for 3 to 4 minutes. Take them off the heat while still slightly creamy: they finish cooking in the heat of the pan.
7. Using the tongs, dip each tortilla in the bean sauce to coat both sides, place it on the plate, fill with a quarter of the scrambled eggs and roll it up. Allow two enfrijoladas per plate.
8. Spoon over the rest of the sauce, then sprinkle with the feta, red onion and coriander. Serve straight away, while the sauce is piping hot and the tortillas are still soft.