Description
Enfrijoladas are a traditional Mexican dish featuring corn tortillas dipped in a flavorful black bean sauce, topped with cheese, cilantro, and onions. This vegetarian and gluten-free recipe is a delicious and satisfying meal for any occasion.
Ingredients
Scale
Black Bean Sauce:
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1/2 cup vegetable broth or water
- 1 garlic clove
- 1/4 small onion
- 1/2 teaspoon ground cumin
- Salt to taste
Enfrijoladas:
- 8 corn tortillas
- 1/4 cup vegetable oil (for softening tortillas)
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced white onion
- Optional toppings: sour cream, avocado slices, pickled jalapeños
Instructions
- Prepare Black Bean Sauce: In a blender, combine the cooked black beans, broth, garlic, onion, cumin, and salt. Blend until smooth, adding more broth if needed.
- Heat Bean Sauce: Pour the bean sauce into a saucepan and heat over medium-low, stirring occasionally.
- Soften Tortillas: In a skillet, lightly fry the tortillas in oil for about 10 seconds per side to soften, then drain on paper towels.
- Assemble Enfrijoladas: Dip each tortilla into the warm bean sauce, coating both sides, then fold into quarters or roll. Arrange on a plate and drizzle with more sauce.
- Add Toppings: Top with queso fresco, cilantro, and onion. Add optional toppings like sour cream, avocado, or jalapeños.
- Serve: Enjoy warm!
Notes
- You can fill the tortillas with shredded chicken, scrambled eggs, or sautéed veggies for a heartier version.
- Pinto beans can be used instead of black beans for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enfrijoladas
- Calories: 310
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
