Enfrijoladas Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
838 kcal
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Course
Main Course
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Cuisine
Vegetarian
Enfrijoladas Recipe
Description
Enfrijoladas consist of corn tortillas dipped in a thick bean puree made by blending cooked black or pinto beans with chipotle peppers, garlic, and salt, then thinned with stock or water to a soupy consistency. The tortillas are partially coated in the puree, filled with finely chopped onion and Monterey Jack cheese, rolled, and placed seam-side down in a baking dish. The dish is then topped with remaining bean puree and baked until the cheese melts.
The smoky heat from chipotle peppers complements the creamy beans, while the cheese adds richness and softened texture when baked. Warm tortillas provide a tender, pliable base that holds the flavorful filling and sauce. Optional toppings like avocado, cilantro, and crema brighten and add freshness to the dish.
Enfrijoladas can be served as a vegetarian main or side and can be made heartier by adding fillings such as chicken or chorizo inside the tortillas. Using drained canned beans is recommended if using canned beans, with seasoning adjusted accordingly. The recipe allows substitution of different dried chiles like ancho or Chile de Arbol for chipotles, offering versatility in flavor and heat.
Ingredients
- 2 cups black beans (or pinto)
- 3 chipotles in adobo
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 cup stock (or water)
- 8 corn tortillas
- 3-4 tablespoons onion finely chopped
- Monterey jack cheese
- 1 avocado (optional)
- cilantro (optional)
- crema (optional)
Instructions
- Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
- Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
- Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
- Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
- Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.
Notes
- Add cooked chicken or chorizo inside the tortillas to make the dish more substantial.
- If using canned beans, drain and rinse them before blending to reduce excess liquid and control flavor.
- Adjust salt after blending when using rinsed canned beans to suit taste.
- Substitute chipotle peppers with ancho or Chile de Arbol for different flavor and heat levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 838 kcal
% Daily Value*
| Calories | 838kcal | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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