Enfrijoladas Recipe
User Reviews
5.0
3 reviews
Excellent
Enfrijoladas Recipe
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Enfrijoladas are fried corn tortillas stuffed with queso fresco and smothered in a creamy black bean sauce made with smokey chipotle peppers.
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Ingredients
- 2 cups cooked black beans (See Note 1)
- 4 cloves garlic
- 1 Chipotle Pepper in Adobo Sauce
- 1/2 white onion quartered
- 1/2 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 12 corn tortillas
- 1/2 cup vegetable oil for frying
- 10 ounces queso fresco Oaxaca cheese or Monterey Jack cheese (crumbled or shredded)
Toppings
- Mexican crema
- cilantro
- Pickled red onion
Instructions
- In a large blender, add the black beans (with 1/2 cup cooking liquid OR 1 of the 2 cans undrained), garlic, chipotle pepper, onion, oregano and cumin. Puree until the black bean sauce is smooth.
- Heat the tablespoon of oil in a Dutch oven over medium-high heat. Carefully pour in the black bean mixture and fry. Stir frequently, until the mixture is hot and bubbly (See Note 2). Set aside to cool and season to taste with salt.
- In a skillet over medium-high heat add the 1/2 cup oil and heat up. Gently and quickly fry the corn tortillas until warm and pliable, about 15 seconds a side. Transfer to a plate.
- Assemble the enfrijoladas by dipping each fried tortilla into the black bean mixture, coating both sides. Transfer to a plate and fill with cheese. Fold it over like a taco or roll it up like an enchilada. Place 2-3 per plate.
- Serve immediately with more cheese crumbled on top, a drizzle of Mexican crema, cilantro and pickled red onion.
Notes
- Either cook your own black beans and cool, reserving 1/2 cup cooking liquid or use 2 15 ounce cans of black beans. Drain one can and leave liquid in other. If cooking black beans from dried beans that you soaked overnight, try adding an avocado leaf or two to the beans while cooking. Avocado leaves are like a Mexican bay leaf, they add so much flavor (licorice, anise notes) and I feel is essential in any black bean dish if making from scratch. I highly recommend you use them if you can. I find them at any Mexican market or the Mexican food aisle next to bags of dried chilies and seasonings in my market. Once they’ve cooked with the beans, discard them like a traditional bay leaf in cooking, don’t eat them.
- If this gets too thick, simply add some water and stir through. We want this the consistency of enchilada sauce.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
16mg
(5%)
Sodium
211mg
(9%)
Potassium
196mg
(6%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
216IU
(4%)
Vitamin C
1mg
(1%)
Calcium
167mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 211mg | 9% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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