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Enfrijoladas
Corn tortillas, bathed in a smooth black bean sauce and topped with cheese, sour cream and sliced jalapeño.
Total time
30 min
Prep
15 min
Cook
15 min
Difficulty
easy
Cuisine
Mexican
vegetariangluten-free
Ingredients
12corn tortillas
500gcooked black beans with their broth
3chipotle chillis in adobo
1white onion, quartered
3 clovesgarlic
200gqueso fresco, crumbled
200gsour cream
pickled jalapeñosto serve
3 tbspvegetable oil
Instructions
1
Blend black beans with their broth, chipotles, onion and garlic until smooth.
2
Fry bean sauce in oil 5 minutes until slightly thickened.
3
Season generously with salt.
4
Warm tortillas in a dry pan until pliable.
5
Dip each tortilla in hot bean sauce to coat both sides.
6
Fold in half twice to form a triangle, place on plates.
7
Top with more bean sauce, queso fresco, sour cream and pickled jalapeños.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
518
Protein
15.1g
Fat
33g
Carbs
42.1g
Fiber
4.3g
Sodium
511mg
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