Ingredients
Breakfast Enfrijoladas
- 16 ounces Farmer John Premium Mild Sausage Roll16 ounces
- 1/2 cup Vegetable oil1/2 cup
- 12 Corn tortillas12
- 6 Fried eggs6
- 2 pounds Frijoles2 pounds
- 6 ounces Queso fresco or cotija cheese, crumbled6 ounces
- Optional toppings: cilantro, onion, avocado
Frijoles
- 4 Garlic cloves, crushed4
- 1/2 Onion, thinly sliced1/2
- 2 teaspoons Salt2 teaspoons
- 1 teaspoons Chili flakes1 teaspoons
- 2 cans Black beans, rinsed2 cans
- 1 1/2 cups Chicken Stock1 1/2 cups
Instructions
Brush both sides of each tortilla with oil. Heat a large skillet over medium heat. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside
Heat remaining 3 tablespoons of oil in the same skillet over medium high. Cook sausage, breaking up with a wooden spoon, until browned and cooked through, 7–9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside
To prepare your own frijoles, sauté garlic and onions over medium heat. Season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6–8 minutes. Then using a slotted spoon, transfer garlic mixture to a blender. Add beans, chili flakes and broth to the blender and purée until smooth. Add spices, if needed.
Set pan over medium high and heat oil. Transfer bean purée to skillet and bring to a simmer. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side. Transfer to a baking sheet as you go. Spoon 1 tablespoon cooked sausage crumbles and 1 tablespoon queso fresco across the center of each tortilla; fold over like a taco.
Divide among plates and spoon remaining bean purée over and fried egg, top with desired toppings
