Teresa's Recipes
Enfrijoladas
Enfrijoladas are a delightful and traditional Mexican comfort food, featuring soft corn tortillas dipped in a rich and velvety black bean sauce. Often considered a staple dish, these enfrijoladas are not only satisfying but also packed with flavor, combining the earthiness of black beans with the creaminess of queso fresco and the freshness of avocado. Historically, enfrijoladas have roots in ancient Mexico, where beans were a primary source of sustenance, and they continue to be a beloved dish in modern Mexican cuisine. Perfect for any meal, they can be served with a side of rice and garnished with crema and cilantro for added flair.
Ingredients
- 2 cups, cooked Black beans
- 1 cup Chicken broth
- 2 cloves, minced Garlic
- 1 small, chopped Onion
- 8 Corn tortillas
- 2 tablespoons (for frying) Olive oil
- 1 cup, crumbled (for filling and garnish) Queso fresco
- 1/2 cup (for drizzling) Crema
- 1, sliced (for garnish) Avocado
- 1/4 cup, chopped (for garnish) Cilantro
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 18g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a blender, combine the cooked black beans, minced garlic, chopped onion, and chicken broth. Blend until smooth and creamy. If the mixture is too thick, feel free to add more chicken broth to reach your desired consistency.
- In a large skillet over medium heat, pour in the blended bean mixture and bring it to a gentle simmer. Cook for about 10 minutes, stirring occasionally, to allow the flavors to meld.
- In a separate skillet, heat the olive oil over medium heat. One at a time, dip each corn tortilla into the warm bean sauce, allowing them to soak slightly, then fry the tortillas in the skillet for about 30 seconds on each side until they're soft and warm.
- To assemble, fill each tortilla with a generous sprinkle of crumbled queso fresco, then fold in half to create a half-moon shape.
- Serve the enfrijoladas on a plate, topped with fresh avocado slices, a drizzle of crema, a sprinkle of chopped cilantro, and additional queso fresco. Season with salt and pepper to taste.
Tips
- For a spicier version, add a chopped jalapeño or some chili powder to the black bean mixture.
- You can substitute the chicken broth with vegetable broth for a vegetarian option.
- Feel free to add sautéed vegetables like bell peppers or spinach inside the tortillas for added nutrition.