Enfrijoladas
Enfrijoladas are made of corn tortillas dipped in a flavorful bean sauce. Stuff them with cheese, and you have an easy and delicious Mexican vegetarian meal.
Servings: 4
Calories: 858kcal
Ingredients
- 3 cups cooked pinto beans
- 1 cup bean broth
- 1 can chipotle pepper in adobo sauce (7 ounces)
- ½ tablespoon salt
- 1 cup oil (for frying)
- 10 corn tortillas
- 2 10-oz packages Queso Fresco crumbled
Toppings
- onion finely diced
- avocado sliced
- cilantro finely chopped
- jalapeños finely sliced
Instructions
- Add pinto beans, bean broth, chipotle, and salt in a blender.
- Blend until smooth.
- If it’s too thick, add more ½ cup more bean broth.
- Taste for salt.
- Pour into a shallow dish.
- Meanwhile, heat oil in a large skillet.
- Fry tortilla for 1 minute on each side.
- Place on a paper towel to soak up any excess oil.
- Repeat with all of the tortillas.
- Dip each tortilla individually into the bean sauce.
- Add 2 tablespoons fo cheese to the center of the tortilla.
- Fold over one half of the tortilla.
- Repeat with remaining tortillas.
- Cover the ones already assembled with foil paper to keep warm.
- Top with onion, avocado, cilantro, and jalapenos.
- Serve immediately and enjoy!
Video
Notes
Traditionally, queso fresco is used. You can also use monterey jack.
In this recipe, we are using pinto beans, but you can also use black beans instead.
For a less spicy sauce, use less chipotle peppers in adobo.
Nutrition
Calories: 858kcal | Carbohydrates: 72g | Protein: 15g | Fat: 59g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1768mg | Potassium: 681mg | Fiber: 21g | Sugar: 5g | Vitamin A: 2605IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 5mg