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1
Add 1 tablespoon of oil (or lard, for a more authentic taste) to a large skillet on medium heat.
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2
Add beans and garlic and season with salt and pepper.
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3
Saute for 5 minutes or so, until the garlic and beans are aromatic.
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4
Add 1/2 cup of water to the skillet and turn heat to low.
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5
Using a potato masher, mash the beans until they are no longer chunky and resemble refried beans.
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6
Add additional water until the mixture is thinned out and easily stir-able like a sauce, but not soupy.
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7
If you so choose, add approximately 1 tablespoon of chopped cilantro to the mixture and stir.
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8
Warm tortillas one-by-one in a dry skillet, on a comal, or directly over your stoves burner on low heat until warmed through and pliable.
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9
Dip one tortilla at a time into the beans so that both sides are completely covered in the mixture.
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10
Transfer to a plate, fill with a small handful of mozzarella cheese, and roll like an enchilada, placing the seam side down.
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11
Repeat with the remaining tortillas, beans, and cheese.
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12
Once all the tortillas are filled, top the enfrijoladas with any of the remaining beans.
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13
The heat from the beans should melt the cheese inside, but you can always pop the enfrijoladas into a warm oven for a couple minutes to heat through again.
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14
Garnish with additional cilantro and crumbled queso fresco.
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15
Serve with a green salad for a simple and filling meal!
