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1
For the Frijoles: Look over your dried beans and remove any rocks or broken or moldy beans.
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2
Rinse the beans, put them in a large pot, cover them with room temperature water and let soak for at least 3 hours.
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3
Discard any beans that float and then drain water off the rest of the beans.
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4
Place the beans back in a large pot and add the 10 cups of water, onion and oil.
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5
Cook, covered over medium heat, for 1 1/2 2 hours or until tender.
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6
Make sure that there is always enough water to cover the beans, adding more hot water if needed.
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7
When the beans are tender, take the lid off of the pot and add the epazote, salt, and chilies.
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8
For the Enfrijoladas assembly: In a blender, puree the frijoles with their liquid.
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9
The mixture should be the consistency of a sauce.
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10
If its too thick add up to a 1/2 cup water.
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11
Chop the onion and garlic very fine.
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12
Heat the oil in a skillet over medium heat and brown the onion and garlic slightly.
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13
Add the pureed beans and simmer for 2 minutes.
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14
Heat a skillet and spray it with a little oil and fry each tortilla for about 20 seconds on each side.
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15
Immerse the tortilla in the bean puree and fold it in half and fold in half again to form a triangle.
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16
Transfer to a plate (arrange three on a plate).
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17
Repeat with the remaining tortillas.
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18
Spoon on a little bean puree on top of all of the tortillas and top with sour cream, salsa, cilantro, avocado and tomatoes.
