Little more than corn tortillas run through refried beans, enfrijoladas are the easiest, most satisfying answer to a quick dinner or Cinco de Mayo main. I'm inclined to add all the toppings—an egg, hot peppers, frenzy of cilantro—but if your batch of beans is a good one they'll need little else.
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<br />This recipe was inspired by Martha Rose Shulman's <a href="http://cooking.nytimes.com/recipes/1014454-enfrijoladas">enfrijoladas</a> for the New York Times and the idea to top them with an egg is from <a href="http://lacouronneonline.com/?p=5072">La Couronne</a>.

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