Easy Enfrijoladas

Instructions

1. Place a medium non-stick pan over medium-high heat. Add oil, whole jalapeño and onion quarters then season with a pinch of salt and pepper.
2. Brown vegetables on all sides, rotating every few minutes or until well browned. Remove vegetables to a cutting board and set pan aside for later use.
3. Remove ends from onion, starting with one quarter of onion. Slice jalapeño, removing seeds and stem. Add prepared onion and jalapeño (to taste) to the bowl of a food processor along with cumin and refried beans; pulse until smooth.
4. Meanwhile, return pan to medium heat and add chicken bouillon and water (add as needed to thin out mixture). Add beans to pan and bring to a slight simmer.
5. To prepare dish, use a pair of tongs to dip both sides of each tortilla in beans. Make sure they're in the beans long enough to be heated through; repeat with all tortillas.
6. To plate, fold tortillas in half twice and stack together and top with traditional garnishes like queso fresco, chopped cilantro or remaining charred vegetables.
7. Chef's Note: Add as much onion and jalapeño to taste when processing beans. This dish is great for kids but can be spiced up as well.