Photo by Rick Martinez
“Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before,” says Rick Martinez, who is writing a cookbook on regional Mexican food. “But here I’m feeling extra so I’m bulking them up with chorizo and gooey cheese. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.”