Preparation

Enfrijoladas occupy a quieter corner of Mexican cuisine than their flashier cousins, the enchiladas. They're less about showmanship and more about deep, earthy comfort—tortillas as a vehicle for creamy bean sauce rather than the main event.

This is the kind of dish that Mexicans make when cooking for themselves, when no one's watching and satisfaction is the only goal. The fried egg transforms it from side dish to complete meal, its yolk enriching the already velvety beans.

Preparation

1. In a blender, combine black beans, bean liquid, garlic, cumin, and a generous pinch of salt. Blend until completely smooth and sauce-like. If too thick, add more liquid gradually.
2. Heat 1 teaspoon oil in a small skillet over medium heat. Pour in the bean sauce and cook, stirring occasionally, for 3-4 minutes until slightly thickened and aromatic. Taste and adjust salt. Keep warm.
3. In a separate skillet, heat the remaining oil over medium-high heat. Fry the egg to your preference—over-easy is ideal here so the yolk becomes part of the sauce.
4. Warm the tortillas briefly in a dry pan or directly over a gas flame until pliable.
5. To assemble: Place tortillas on a plate and ladle the warm bean sauce generously over them, making sure they're well-coated but not drowning.
6. Top with the fried egg, then scatter queso fresco, drizzle crema, and pile on radish slices and cilantro.
7. Serve with salsa verde on the side for those who want brightness and heat.

The beauty of enfrijoladas is their humility. They don't try to be refined, yet every element—earthy beans, rich egg, sharp cheese, cooling crema—plays its part perfectly. This is solo dining without loneliness.