Black Bean Enfrijoladas with Scrambled Eggs

Directions

1. Combine beans and epazote sprigs in a blender. Blend until smooth.

2. 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.

3. Heat remaining oil in a small frying pan add eggs and fold until firm.

4. 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.

Ingredients

• 2 15 oz. cans Black beans, undrained
• 2 sprigs Fresh espazote and a few leaves for garnish
• 2 tbsp Cooking oil, divided
• 1/4 cup Mexican crema
• 4 Eggs, beaten
• 8 Corn tortillas, warmed
• Onion slices
• Jalapeño slices
• Avocado slices
• Cotija cheese, crumbled