Enfrijoladas

Name: Enfrijoladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 500g cooked black beans with their broth; 3 chipotle chillis in adobo; 1 white onion, quartered; 3 cloves garlic; 200g queso fresco, crumbled; 200g sour cream; pickled jalapeños to serve; 3 tbsp vegetable oil

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

Blend black beans with their broth, chipotles, onion and garlic until smooth.

Fry bean sauce in oil 5 minutes until slightly thickened.

Season generously with salt.

Warm tortillas in a dry pan until pliable.

Dip each tortilla in hot bean sauce to coat both sides.

Fold in half twice to form a triangle, place on plates.

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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