Enfrijoladas

Lunch yesterday (and today for leftovers) were enfrijoladas. Yummers! 

Black beans (though we had to use refried beans and any beans will surely be yummy), some ham (just go for a few slices from your lunch meat in the fridge), and mystery spices from my husbands hands which were probably something like garlic salt. 

Blend, blend, blend it all in your trusty blender that you use every day for anything you can think of. 

Turn burner on real hot and when the pot is hot on the burner add a splash of milk and stir quickly. Then add the blended bean mixture and keep stirring so it stays liquidy and doesn't get stuck to the bottom of the pot. 

Layer in one corn tortilla at a time letting it get warm and soaked under the beans, then another tortilla and another until you have enough. Use a spatula to place them on a plate, pour some of the beans in the pot over the top. 

Add some lettuce, tomatoes, zucchini, and other preferred veggies on the side. 

Sprinkle cotija or feta or parmesan cheese on top with some sour cream and salsa if desired, though the enfrijoladas probably have enough flavor to do without salsa.