Little more than corn tortillas run through refried beans, enfrijoladas are the easiest, most satisfying answer to a quick dinner or Cinco de Mayo main. I'm inclined to add all the toppings—an egg, hot peppers, frenzy of cilantro—but if your batch of beans is a good one they'll need little else.
This recipe was inspired by Martha Rose Shulman's enfrijoladas for the New York Times and the idea to top them with an egg is from La Couronne. —Amanda Sims
garlic clove, peeled and chopped
ground mild chili powder
cooked black or pinto beans, plus 1/2 cup cooking or can liquid
Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce
Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.
Continue stirring and mashing until the beans form a semi-chunky paste. If there's too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don't burn. If they look too dry, add more broth. Turn off heat and set aside.
Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.
In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish as desired.