Black Bean and Cheese Enfrijoladas

Put the cooked black beans in a blender along with 150 ml of water, the garlic, half the onion, and salt; blend until smooth. If the sauce is too thick, add the remaining water.

Heat 1 tbsp of oil in a saucepan, pour in the bean sauce, and simmer over low heat for 8–10 minutes, stirring, until it's smooth and hot. Taste and adjust the salt.

Finely chop the remaining onion. Heat 1 tbsp of oil in a skillet and sauté the onion for 4–5 minutes until soft; transfer it to a bowl.

Warm the corn tortillas one at a time in a dry skillet for 20–30 seconds per side until pliable. Don't overdo it or they'll dry out.

Dip each warm tortilla into the hot bean sauce, place a bit of the sautéed onion in the center, and fold in half. Plate two enfrijoladas per serving.

Spoon the remaining bean sauce over the enfrijoladas, then top with queso fresco, sour cream, and the sautéed onion. Serve immediately, before the tortillas get soggy.