Enfrijoladas
Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups black beans ((or pinto))
- 3 chipotles in adobo
- 2 garlic cloves
- 1/2 teaspoon salt
- 1 cup stock ((or water))
- 8 corn tortillas
- 3-4 tablespoons finely chopped onion
- Monterey Jack cheese
- 1 avocado ((optional))
- cilantro ((optional))
- Crema ((optional))
Instructions
- 1
Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
- 2
Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
- 3
Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
- 4
Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
- 5
Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.