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3.4 from 48 votes

Peruano Enfrijoladas

Corn tortillas drenched in creamy, chipotle-infused Peruano beans? I'm in! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 328 kcal
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 2 cups cooked Peruano beans (or Black, or Pinto)
  • 1/4 onion
  • 1 garlic clove
  • 1 chipotle in adobo
  • pinch of Mexican oregano
  • 1/2 teaspoon salt
  • 1 cup stock (or water)
For the Enfrijoladas:
  • 6-8 corn tortillas
  • finely chopped raw onion (optional)
  • Queso Fresco (optional)
  • Crema (optional)
  • cilantro (optional)
  • lime (optional)

Instructions

    Cup of Yum
  1. Start by cooking a roughly chopped 1/4 onion and peeled garlic clove in a glug of oil over medium heat.
  2. Once the onion has softened you can add 2 cups cooked beans, 1 chipotle in adobo, 1/2 teaspoon salt, a pinch of Mexican oregano, and 1 cup stock.  Bring it to a uniform temp and then combine well in a blender or food processor.  (Always use caution when blending warm ingredients.)
  3. Once combined, take a taste for seasoning, adding more salt or heat if you want. 
  4. Add combined bean mixture back to the same pan and simmer for a few minutes.   Ideally the mixture is thick enough to cliing to tortillas.  If it seems thin just let it simmer a bit longer.  If it seems too thick then add splashes of stock or water. 
  5. Warm up the corn tortillas in the oven (or microwave).  Alternatively, you can flash fry them in a thin layer of oil.  Coat the tortillas with the bean mixture -- I use tongs to dip them into the pan.  
  6. You can serve the Enfrijoladas folded over in half or rolled up like enchiladas.  Either way, be sure to spoon more bean mixture over the top of them once plated. 
  7. Keep in mind that you can creative with the innards and toppings of the tortillas.  I added Queso Fresco and some raw onion to the insides of this batch, and then topped them with Crema, cilantro, and more Queso Fresco.   If using melting cheese on the insides I will usually roll them up like enchiladas and give them a few minutes in the oven (400F).

Notes

  • How to cook dried Peruano beans.
  • I usually cut off the stems and scrape out the seeds of chipotles.  More info on working with chipotles in adobo. 
  • Feel free to get creative with the innards and toppings of these Enfrijoladas. 
  •  

Nutrition Information

Calories 328kcal (16%) Carbohydrates 65g (22%) Protein 12g (24%) Fat 3g (5%) Sodium 1640mg (68%) Potassium 637mg (18%) Fiber 13g (52%) Sugar 4g (8%) Vitamin A 625IU (13%) Vitamin C 2.7mg (3%) Calcium 144mg (14%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 65g 22%
Protein 12g 24%
Fat 3g 5%
Sodium 1640mg 68%
Potassium 637mg 14%
Fiber 13g 52%
Sugar 4g 8%
Vitamin A 625IU 13%
Vitamin C 2.7mg 3%
Calcium 144mg 14%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.