Recipe of the week: Enfrijoladas with egg, avocado, and onion

If you like enchiladas, you really need to know about “their more easygoing cousin,” said Joe Yonan in The Washington Post. Enfrijoladas are tortillas coated in beans, then garnished with your favorite toppings. They require less work than enchiladas, but cook the beans from scratch if you aspire to “scrape-the-plate” deliciousness.

Enfrijoladas with egg, avocado, and onion

• 8 oz dried black beans
• 2 medium white onions
• 6 cloves garlic
• 1 tsp fine sea salt
• 2 tbsp olive oil
• 2 tsp ancho chile powder
• 2 tsp ground cumin
• ½ tsp ground cayenne pepper
• eight 6-inch corn tortillas
• ½ cup crumbled feta cheese
• 1 avocado, cubed
• 4 hard-cooked eggs, cut into wedges

Rinse beans, cover in water by 2 inches, and soak overnight. Drain and rinse, then place in a pot with a similar amount of water over medium heat. Cut one onion into 1-inch chunks, smash one garlic clove, and add both to pot. Increase heat to medium-high, bring to a boil, and then reduce heat so liquid barely bubbles. Cook covered until beans are tender, 45 minutes to 2 hours. Stir in salt and cook until absorbed. Remove from heat.

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Chop remaining onion and garlic cloves, reserving 2 tbsp of onion. Pour oil into a large skillet over medium heat. Add chopped onion and garlic; cook until onion is translucent. Stir in ancho powder, cumin, and cayenne pepper, followed by the beans and their liquid. Once liquid bubbles, mash beans with a potato masher and cook mixture until very thick, about 20 minutes. Submerge tortillas in the sauce, turning to coat and soften. Fold each coated tortilla in half and then fold again, to create a wedge shape. Top with onion, feta, avocado, egg, and a spoonful of sauce. Serves 4.