Enfrijoladas de Queso con Salsa de Tomatillo y Cilantro

Soak the pinto beans overnight. Drain and simmer in fresh water with a pinch of salt until tender, about 60-90 minutes.

Once soft, blend the beans with a splash of their cooking liquid until smooth, then return to a pan over medium heat, stirring until thickened into a glossy, rich paste.

Warm your corn tortillas on a dry comal or skillet until pliable.

Dip each tortilla into the hot bean sauce, coating completely.

Place the bean-coated tortilla on a plate, stuff with crumbled queso fresco, and roll tightly.

Repeat until the plate is filled.

Top the rolls with additional crumbled queso fresco, a generous spoonful of tangy tomatillo salsa, and a scatter of freshly chopped cilantro.

Serve immediately while the beans are steaming and the cheese is slightly warmed by the heat of the tortillas.