Enfrijoladas
User Reviews
4.7
57 reviews
Excellent
Enfrijoladas
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Enfrijoladas are a Mexican dish made of corn tortillas covered in a delicious bean sauce stuffed with cheese. Ready in only 15 minutes!
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Ingredients
- 2 (15-ounce) cans black or pinto beans (undrained)
- 1-3 chipotle peppers in adobo sauce*
- ½ cup chopped onions
- 3 cloves garlic, minced
- ¼ teaspoon dried Mexican oregano
- 1 tablespoon Vegetable oil, plus more for frying (optional)
- 1 ½ cups vegetable stock
- 1 ½ teaspoons kosher salt
- 12 corn tortillas
- 8 ounces queso fresco*, plus more for topping
- For topping: sliced red onions, chopped cilantro, and Mexican crema
Instructions
- Add the canned beans, chipotle peppers, onions, garlic, vegetable stock, salt, and oregano into a large blender. Blend until the black bean sauce is silky smooth.
- Heat a medium pot or skillet over medium-high heat. Add 1 tablespoon of oil and pour in the bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly, about 5 minutes. (If the sauce gets too thick, add some water or broth and mix it in.)
- To fry (optional): Fill a large sauté pan or deep skillet with about ½ inch of oil and heat over medium-high heat until the temperature reaches 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.) Cooking in batches, carefully add 1 tortilla into the frying oil and fry for about 15 seconds. Transfer it to a large plate or baking sheet lined with paper towels to soak up any excess oil. Continue frying the remaining tortillas.
- If not frying, heat up the corn tortillas in a skillet or in the microwave for 1 minute until warm and pliable.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce. Transfer the tortilla to a plate and fill with queso fresco. Roll it up like an enchilada, or fold it over like a taco.
- Serve immediately topped with sliced red onions, fresh cilantro, and Mexican crema.
Notes
- Chipotle peppers: Add more or less depending on how spicy you like it. I used 3 peppers with sauce.
- Queso fresco: If you can’t find queso fresco, use mozzarella, Oaxaca, or even Monterey Jack.
Nutrition Information
Show Details
Serving
1enfrijolada
Calories
130kcal
(7%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
13mg
(4%)
Sodium
563mg
(23%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
216IU
(4%)
Vitamin C
1mg
(1%)
Calcium
132mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Serving | 1enfrijolada | |
| Calories | 130kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 563mg | 23% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 132mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
57 reviews
Excellent
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