Enfrijoladas are enchiladas’ bean-sauce cousins: the tortillas are dipped in mashed black bean sauce instead of chile sauce. The sauce should be pourable, not a thick paste; it should coat the tortilla without pooling on top. Fold each tortilla as soon as it comes out of the sauce, or it will soften and tear.
Discard the soaking water, cover the beans with fresh water, and bring to a boil. Boil vigorously for at least 10 minutes, skimming off any foam.
Lower the heat and cook for 30 minutes, until a bean can be crushed easily. Drain the beans, reserving the cooking liquid.
Blend the drained beans with the soaked ancho chile, roasted onion and garlic, cumin, and 300 ml of the bean cooking liquid. The sauce should slowly drip from a spoon; if it is too thick, add more cooking liquid.
Heat the oil in a wide skillet, add the blended sauce, and cook, stirring, for 8 minutes until it thickens and the oil rises to the surface. Add the salt at this stage.
Dip the tortillas one at a time into the hot sauce for 2 seconds, remove, and fold them into triangles immediately. Arrange them on plates, spoon the remaining sauce over them, and top with crumbled white cheese and chopped cilantro.
Soak the black beans overnight and discard the soaking water. Bring them to a vigorous boil for at least 10 minutes. Soak the dried ancho chile in lukewarm water for 20 minutes, then drain; an unsoaked dried chile will remain gritty when blended.
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