Espresso and Lime

0 Generously season 1 boneless skinless chicken breast and cook over medium heat until cooked through to an internal temperature of 165 degrees
1 Set the chicken aside to cool while you make the sauce
2 In the same skillet, add 1 tablespoon of olive oil and 1 large diced yellow onion
3 Cook the onions over medium heat for about 5 minutes or until they begin to soften
4 Add 3 finely minced cloves of garlic and cook, stirring consistently, for about 60 seconds
5 Transfer the onions and garlic into a blender along with 30 ounces of rinsed black beans, 2 chilies in adobo sauce (or more if you want your sauce to be more spicy), 1 1/3 cups of chicken stock and a pinch of salt and black pepper
6 Blend until fairly smooth
7 Transfer the sauce back into the skillet over medium heat and bring to a gentle simmer
8 While the sauce is simmering, thinly slice the chicken breast, crumble the queso fresco and finely chop the cilantro
9 Use tongs to drag a tortilla through the black bean sauce and transfer it onto a plate
10 Add some of the chicken, queso fresco and cilantro onto one half of the tortilla and then fold the other half over as you would a taco
11 Repeat with remaining ingredients and top enfrijoladas with any remaining black bean sauce
12 Garnish with crumbled queso fresco and cilantro
13 Serve with lime wedges