Enfrijoladas de Pollo
- 🌽 8 corn tortillas
- 🍗 2 cups cooked, shredded chicken breast
- 🫘 2 cups cooked black beans
- 🧅 1/2 medium white onion, finely chopped
- 🧄 2 cloves garlic, minced
- 🌶️ 1 jalapeño pepper, seeded and chopped
- 🧂 1/2 teaspoon ground cumin
- 🧂 Salt and freshly ground black pepper, to taste
- 🫒 2 tablespoons vegetable oil
- 🧀 1/2 cup crumbled queso fresco or feta cheese
- 🌿 Fresh cilantro leaves, for garnish
- 🥑 Sliced avocado, for garnish
- 🍅 Diced tomatoes, for garnish
- 🍋 Lime wedges, for serving
Enfrijoladas de Pollo are a traditional Mexican dish featuring corn tortillas dipped in a savory black bean sauce, filled with shredded chicken, and garnished with fresh toppings. This comforting meal offers a delightful blend of flavors and textures.
Ingredients
🌽 8 corn tortillas
🍗 2 cups cooked, shredded chicken breast
🫘 2 cups cooked black beans
🧅 1/2 medium white onion, finely chopped
🧄 2 cloves garlic, minced
🌶️ 1 jalapeño pepper, seeded and chopped
🧂 1/2 teaspoon ground cumin
🧂 Salt and freshly ground black pepper, to taste
🫒 2 tablespoons vegetable oil
🧀 1/2 cup crumbled queso fresco or feta cheese
🌿 Fresh cilantro leaves, for garnish
🥑 Sliced avocado, for garnish
🍅 Diced tomatoes, for garnish
🍋 Lime wedges, for serving
Equipment
• Blender or food processor
• Large skillet
• Medium saucepan
• Tongs
• Serving plates
Prep Time
20 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 350
• Protein: 25g
• Carbohydrates: 40g
• Fat: 10g
Instructions
1. Prepare the Black Bean Sauce
o In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat.
o Add the chopped onion, minced garlic, and chopped jalapeño pepper. Sauté until softened, about 5 minutes.
o Stir in the cooked black beans and ground cumin.
o Cook for an additional 2 minutes, allowing the flavors to meld.
o Transfer the mixture to a blender or food processor and blend until smooth, adding water as needed to achieve a sauce-like consistency.
o Season with salt and freshly ground black pepper to taste.
o Return the sauce to the saucepan and keep warm over low heat.
2. Warm the Tortillas
o In a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat.
o Lightly fry each corn tortilla for about 30 seconds per side until pliable.
o Transfer the warmed tortillas to a plate lined with paper towels to absorb excess oil.
3. Assemble the Enfrijoladas
o Dip each warm tortilla into the black bean sauce, ensuring it is well-coated.
o Place a portion of shredded chicken in the center of the sauced tortilla.
o Fold the tortilla over the filling to create a half-moon shape.
o Repeat with the remaining tortillas and filling.
4. Serve
o Arrange the enfrijoladas on serving plates.
o Drizzle additional black bean sauce over the top.
o Garnish with crumbled queso fresco, fresh cilantro leaves, sliced avocado, and diced tomatoes.
o Serve with lime wedges on the side.
Cooking and Serving Tips
• Variations: Substitute the shredded chicken with sautéed mushrooms or scrambled eggs for a vegetarian option.
• Serving Suggestions: Pair with Mexican rice or a simple green 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 in the microwave.
Enjoy your flavorful Enfrijoladas de Pollo!
