These black bean enfrijoladas are perfect for any time of the day. I filled them with scrambled eggs and topped them with a creamy black bean bean and epazote sauce. Want a bit of spice? Top them with sliced jalapeños or Serrano chiles.
Combine beans and epazote sprigs in a blender. Blend until smooth. Heat 1 tablespoon cooking oil in a large pan over low-medium heat. Pour in blended bean mixture. Bring to a simmer; about 8 minutes, stir in cream and continue simmering for 2 minutes. Turn heat off and keep warm. Heat remaining oil in a small frying pan add eggs and fold until firm. Fill tortillas with 2-3 tablespoons scrambled eggs. Roll and arrange 2-3 with seam side down on a serving plate. Pour 1/3 cup bean mixture over rolled tortillas. Garnish with onion, jalapeño slices, avocado slices, a sprinkle of cotija cheese and a few epazote leaves. Serve.
