Enfrijoladas
- 🌽 8 corn tortillas
- 🫘 2 cups cooked black beans
- 🧅 1/2 medium white onion, chopped
- 🧄 2 cloves garlic, minced
- 🧂 1 teaspoon ground cumin
- 🧂 1/2 teaspoon dried oregano
- 🧂 Salt and black pepper, to taste
- 🛢️ 2 tablespoons vegetable oil
- 🧀 1/2 cup queso fresco, crumbled
- 🌿 Fresh cilantro, chopped, for garnish
- 🥑 Sliced avocado, for serving
- 🍅 Sliced tomatoes, for serving
- 🌶️ Sliced jalapeños, for serving
Enjoy a traditional Mexican dish where corn tortillas are drenched in a savory black bean sauce, then filled and folded for a comforting meal.
Ingredients
🌽 8 corn tortillas
🫘 2 cups cooked black beans
🧅 1/2 medium white onion, chopped
🧄 2 cloves garlic, minced
🧂 1 teaspoon ground cumin
🧂 1/2 teaspoon dried oregano
🧂 Salt and black pepper, to taste
🛢️ 2 tablespoons vegetable oil
🧀 1/2 cup queso fresco, crumbled
🌿 Fresh cilantro, chopped, for garnish
🥑 Sliced avocado, for serving
🍅 Sliced tomatoes, for serving
🌶️ Sliced jalapeños, for serving
Equipment
• Blender
• Medium saucepan
• Skillet
• Spoon
• Serving plates
Prep Time
15 minutes
Cook Time
20 minutes
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 250
• Protein: 8g
• Carbohydrates: 35g
• Fat: 10g
Instructions
1. Prepare the Black Bean Sauce
o In a blender, combine cooked black beans, half of the chopped onion, minced garlic, ground cumin, dried oregano, salt, and black pepper.
o Blend until smooth, adding water as needed to achieve a pourable consistency.
2. Cook the Sauce
o In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat.
o Pour in the blended bean mixture and cook, stirring occasionally, for about 10 minutes until the sauce thickens slightly.
3. Warm the Tortillas
o In a skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
o Lightly fry each corn tortilla for about 30 seconds on each side until pliable.
o Drain on paper towels to remove excess oil.
4. Assemble the Enfrijoladas
o Dip each warm tortilla into the black bean sauce, ensuring both sides are coated.
o Fold the coated tortilla in half, then in half again to form a triangle, or simply roll them up.
o Place the assembled enfrijoladas on serving plates.
5. Garnish and Serve
o Sprinkle crumbled queso fresco over the enfrijoladas.
o Garnish with chopped fresh cilantro.
o Serve with sliced avocado, tomatoes, and jalapeños on the side.
Cooking and Serving Tips
• Variations: Fill the tortillas with shredded chicken, cheese, or sautéed vegetables before folding for added substance.
• Serving Suggestions: Pair with a side of Mexican rice or a fresh salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave before serving.
Enjoy your Enfrijoladas! 🌽🧀
