Enfrijoladas
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Calories
402 kcal
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Course
Main Course
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Cuisine
Mexican
Enfrijoladas
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Enfrijoladas are a traditional Mexican dish consisting of corn tortillas covered in a bean-based sauce.
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Ingredients
For the Enfrijoladas Sauce:
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 to 3 pieces canned chipotle peppers in adobo sauce , add more or less depending on how spicy you like. (I used 3 to make it slightly spicy)
- 1 small onion , grated
- 2 cloves garlic , grated
- 2 (15.5-ounce) cans kidney beans, pinto beans, black beans, or red beans , preferably low-sodium, drained and rinsed well
- 1 ½ cups water , plus more if needed
- 2 teaspoons Knorr chicken-flavored bouillon or kosher salt , adjust to taste
- 12 corn tortillas
- ⅓ cup cooking oil , for frying the tortillas
- 8 ounces queso fresco , plus more for topping
- 1 small onion , finely chopped for the filling (optional)
For Topping:
- cilantro , chopped
- Mexican crema
- onion , thinly sliced
- avocado
Instructions
- In a large pan over medium heat, melt 2 tablespoons of butter with a drizzle of oil. Sauté the onion and garlic until fragrant and golden brown, being careful not to burn them, about 5 minutes. Stir in the chipotle and cook for 1 minute.
- Pour the beans and 1½ cups of water into the pan, then season with chicken bouillon. Tilt the pan slightly and use a hand blender to blend until smooth, being careful not to splash and burn yourself. Taste and adjust the heat by adding more chipotle if desired.
- Cook over medium heat, stirring constantly, for about 5 minutes. Taste and adjust the seasoning with additional chicken bouillon or salt if needed.
- Alternatively, sauté the onion and garlic first, then transfer the beans to a food processor or blender. Add the chipotle, sautéed garlic, onion, and water, then blend until smooth. Cook as directed.
- Heat ½ cup of oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas.
- Place another layer of paper towels over them and press gently to absorb excess oil. If not frying, warm the tortillas in a skillet or microwave for 1 minute until soft and pliable.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce, then transfer to a plate. Place ¼ cup of queso fresco across the center of each tortilla and sprinkle with 1 tablespoon of onion.
- Roll tightly or fold over like a taco. Pour the remaining sauce over the enfrijoladas, then top with queso fresco. Serve immediately, garnished with sliced onions, avocado, fresh cilantro, and Mexican crema.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Store: Keep the bean sauce in an airtight container in the fridge for up to 3 days. Store tortillas and toppings separately to maintain freshness.
- Store: Keep the bean sauce in an airtight container in the fridge for up to 3 days. Store tortillas and toppings separately to maintain freshness.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
- Freeze: Not recommended—enfrijoladas taste best when freshly made.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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