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Enfrijoladas Recipe

Enfrijoladas Recipe
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★★★★★

5 from 20 reviews

Enfrijoladas are a traditional Mexican dish featuring corn tortillas dipped in a smooth and spicy black bean sauce made with chipotle peppers, garlic, and Mexican oregano. Filled with crumbled queso fresco and topped with sliced red onions, cilantro, and Mexican crema, this comforting and flavorful dish can be quickly prepared on the stove with an optional light frying step to soften the tortillas.

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 (with liquid), chipotle peppers, chopped onions, minced garlic, vegetable stock, kosher salt, and dried Mexican oregano into a large blender. Blend until the sauce is silky smooth with no large bean pieces remaining.
  2. Cook the Sauce: Heat a medium pot or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Pour in the blended bean sauce and cook while stirring frequently until it becomes hot and bubbly, about 5 minutes. If the sauce thickens too much, add a little water or broth gradually and stir to maintain a smooth consistency.
  3. Optional Frying of Tortillas: Fill a large sauté pan or deep skillet with about half an inch of vegetable oil and heat it over medium-high heat until it reaches 350°F. To test readiness, drop a small piece of tortilla in the oil and watch for sizzling. Fry each tortilla individually for about 15 seconds until soft but not crispy. Remove and drain on paper towels. This step softens the tortillas and adds a subtle flavor.
  4. Warm the Tortillas (if not frying): If skipping frying, warm the corn tortillas by heating them in a dry skillet or microwaving for about 1 minute until they are warm and pliable for easy folding.
  5. Assemble the Enfrijoladas: Dip each tortilla one at a time into the warm bean sauce, ensuring it is fully coated. Transfer the coated tortilla to a plate, add a generous portion of crumbled queso fresco, then roll it up like an enchilada or fold it over like a taco.
  6. Serve: Immediately garnish the enfrijoladas with sliced red onions, chopped cilantro, additional queso fresco if desired, and a drizzle of Mexican crema for a creamy finish. Serve warm.

Notes

  • Use chipotle peppers according to your preferred spice level; fewer peppers for mild heat, more for spicier sauce.
  • Frying the tortillas is optional but recommended for extra flavor and a softer texture.
  • Queso fresco can be substituted with cotija cheese or feta if unavailable.
  • For a vegan version, omit queso fresco and Mexican crema or use plant-based alternatives.
  • Leftover bean sauce can be refrigerated for up to 3 days or frozen for longer storage.

Nutrition

Keywords: enfrijoladas, Mexican black bean sauce, corn tortillas, queso fresco, chipotle, traditional Mexican recipe

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