Beans and tortillas are a classic pairing served in numerous configurations, usually with the beans served in or on the tortilla. But for Oaxacan enfrijoladas, lightly fried tortillas are dipped into ...

The season made no difference. In my grandmother's and mother's kitchens, there was always a pot of frijoles cooking or about to be cooked. The beans were the glue that held everything else together.

“What did you make yesterday?” asked my mother during a visit early Sunday afternoon, knowing that I usually devote my Saturdays to cooking and shooting photos for my blog. “Remember the tortillas in ...

Description: Enfrijoladas, which traces its origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe, which comes from the state of Oaxaca, ...

I love this recipe because it's super easy to make and delicious. My grandmother used to cook a big pot of beans at the beginning of the week, and we used to have beans as side for dinner. When there ...

In a large saucepan over medium-high, heat 2 tablespoons oil until shimmering. Add the sliced onion and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the garlic, chili powder ...