Enfrijoladas are the best quick supper (Tacos in Bean Sauce) - Kitchen Wrangler | Melissa Guerra

Ingredients

• 2 tbsp. olive oil (30ml)
• 1 small onion, chopped finely
• 1 tomato, peeled, seeded and chopped
• 2 cups fresh or 15.5 oz can black or pinto beans (459g – do not drain)
• 1 cup water (240ml)
• Salt to taste
• 8 corn tortillas
• 8 oz cooked chicken, shredded (250g)
• 4 oz your favorite cheese, crumbled or grated (125g)
• ½ avocado, cut into chunks
• Mexican crema or regular sour cream
• Sliced pickled onions
• Chopped cilantro
• Chopped lettuce
• Chopped radishes
• Your favorite salsa