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Enfrijoladas Recipe

Enfrijoladas Recipe
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★★★★★

5.1 from 11 reviews

Enfrijoladas are a traditional Mexican dish featuring soft corn tortillas drenched in a rich, smoky black bean sauce, filled with fresh queso fresco, and topped with tangy sliced red onions, cilantro, and creamy Mexican crema. This comforting meal is perfect for breakfast, lunch, or dinner, offering a flavorful and hearty vegetarian option that is easy to prepare and packed with wholesome ingredients.

Ingredients

Scale

Bean Sauce

  • 2 (15-ounce) cans black or pinto beans (undrained)
  • 1–3 chipotle peppers in adobo sauce
  • ½ cup chopped onions
  • 3 cloves garlic, minced
  • ¼ teaspoon dried Mexican oregano
  • 1 tablespoon vegetable oil, plus more for frying (optional)
  • 1 ½ cups vegetable stock
  • 1 ½ teaspoons kosher salt

Tortillas and Filling

  • 12 corn tortillas
  • 8 ounces queso fresco, plus more for topping

Toppings

  • Sliced red onions
  • Chopped cilantro
  • Mexican crema

Instructions

  1. Prepare the Bean Sauce: Add the canned beans, chipotle peppers, chopped onions, minced garlic, vegetable stock, kosher salt, and dried Mexican oregano into a large blender. Blend until the mixture is silky smooth and well combined.
  2. Cook the Sauce: Heat a medium pot or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and pour in the blended bean sauce. Cook while stirring frequently until the sauce is hot, bubbling, and slightly thickened, about 5 minutes. If the sauce becomes too thick, thin it by adding a little water or extra vegetable broth while stirring.
  3. Optional: Fry the Tortillas: Pour about ½ inch of vegetable oil into a large sauté pan or deep skillet and heat to 350°F (175°C). To test, drop a small piece of tortilla into the oil; if it sizzles, the oil is ready. Fry each tortilla one at a time for about 15 seconds until lightly soft but not crispy. Remove and drain on paper towels, then repeat with remaining tortillas.
  4. Warm the Tortillas (if Not Frying): If opting out of frying, warm the corn tortillas in a dry skillet or in the microwave for about 1 minute until they are pliable and soft.
  5. Assemble the Enfrijoladas: Dip each tortilla thoroughly into the hot bean sauce, ensuring it’s well coated. Place the sauced tortilla on a plate, add a filling of queso fresco, then roll it up like an enchilada or fold it over like a taco.
  6. Serve: Plate the assembled enfrijoladas and top with additional queso fresco, sliced red onions, chopped cilantro, and a drizzle of Mexican crema. Serve immediately for best flavor and texture.

Notes

  • For a milder flavor, use fewer chipotle peppers or remove the seeds before blending.
  • Queso fresco can be substituted with other fresh cheeses like Cotija or panela if desired.
  • Frying tortillas is optional but adds a pleasant texture and flavor; warming alone keeps them soft and pliable.
  • Use low-sodium vegetable stock to control salt levels.
  • Leftover bean sauce can be refrigerated for up to 3 days or frozen for longer storage.
  • For a vegan version, replace queso fresco and Mexican crema with plant-based alternatives or omit them entirely.

Nutrition

Keywords: Enfrijoladas, Mexican black bean sauce, corn tortillas, queso fresco, chipotle peppers, vegetarian Mexican recipe

Find it online: https://thefoodrecipe.com/enfrijoladas-recipe/