Enfrijoladas Recipe

Name: Enfrijoladas Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 15-ounce cans black beans; 1 chipotle peppers in adobo sauce ((add more or less depending on how spicy you like it - I used 3 peppers with sauce)); 1/2 cup chopped onions; 1 1/2 teaspoon minced garlic ((about 3 cloves)); 1/4 teaspoon oregano; 1 tablespoon olive oil; 12 corn tortillas; 8 ounces queso fresco ((feta, cotija or monterey jack cheese would also work)); for topping: chopped cilantro, sour cream, red salsa

4.6

(13)

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Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 12

Author : Isabel Eats

Ingredients

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2 15-ounce cans black beans1 chipotle peppers in adobo sauce ((add more or less depending on how spicy you like it - I used 3 peppers with sauce))1/2 cup chopped onions1 1/2 teaspoon minced garlic ((about 3 cloves))1/4 teaspoon oregano1 tablespoon olive oil12 corn tortillas8 ounces queso fresco ((feta, cotija or monterey jack cheese would also work))for topping: chopped cilantro, sour cream, red salsa

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Instructions

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Step 1

In a large blender, add the black beans (undrained), chipotle peppers, onions, garlic and oregano. Blend until the black bean sauce is silky smooth.

Step 2

Heat a medium pot or skillet over medium-high heat. Add the olive oil and pour in the black bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly. (If the sauce ever gets too thick, simply add some water or broth and mix it in.)

Step 3

Heat up the corn tortillas on a skillet or in the microwave for 1 minute, until warm and pliable.

Step 4

To assemble the enfrijoladas, dip each tortilla into the black bean sauce. Transfer tortilla to a plate and fill with cheese. Roll it up like an enchilada or fold it over like a taco.

Step 5

Serve immediately with fresh cilantro, sour cream and red salsa.