Enfrijoladas

Transform your kitchen into a hub of Mexican tradition with this easy and flavorful recipe for enfrijoladas! These satisfying yet simple tortillas are coated in a velvety black bean sauce made from scratch using dried black beans, aromatic onion, and garlic for a deep, earthy flavor. Lightly fried corn tortillas are dipped in the rich bean sauce, then optionally filled with shredded chicken or sautéed veggies for added heartiness. Topped with tangy crema, crumbly queso fresco, and fresh cilantro, enfrijoladas are a versatile, comforting dish that's perfect for a quick weeknight dinner or a crowd-pleasing brunch. Serve them hot and watch as these authentic Mexican flavors delight your table!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried black beans
• 4 cups Water
• 1 White onion
• 2 Garlic cloves
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil
• 8 Corn tortillas
• 1 cup Queso fresco (or crumbled feta)
• 0.5 cup Crema (Mexican sour cream or regular sour cream)
• 0.25 cup Cilantro (optional, for garnish)
• 1 cup Shredded cooked chicken (optional)

Directions

Step 1

Rinse the dried black beans under cold water and remove any debris. Place them in a medium saucepan with 4 cups of water.

Step 2

Add half of the white onion (cut into large chunks) and 2 garlic cloves to the saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 40 minutes or until the beans are tender.

Step 3

Once the beans are cooked, reserve 1 cup of the cooking liquid and drain the rest. Remove the onion and garlic chunks.

Step 4

Transfer the beans, reserved cooking liquid, and 1 teaspoon of salt to a blender. Blend until smooth and creamy. If the sauce is too thick, add a little water or chicken broth to reach your desired consistency.

Step 5

Finely chop the remaining half of the onion. Heat 1 tablespoon of vegetable oil in a skillet over medium heat and sauté the chopped onion until softened, about 3-4 minutes.

Step 6

Pour the blended bean sauce into the skillet with the onion. Simmer for 5 minutes, stirring occasionally. Taste and adjust the seasoning with more salt if needed.

Step 7

In a separate skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Lightly fry each corn tortilla for about 15 seconds per side, just until pliable. Set them on a paper towel-lined plate to drain excess oil.

Step 8

Dip each tortilla into the warm bean sauce, ensuring it's fully coated. Place the coated tortilla on a plate and fill it with your desired ingredients, such as shredded chicken, a sprinkle of queso fresco, or sautéed vegetables.

Step 9

Fold the tortilla in half like a taco or roll it up. Repeat this process for all the tortillas, arranging them on serving plates.

Step 10

Once all the tortillas are filled and folded, pour any remaining bean sauce over the top of the enfrijoladas.

Step 11

Garnish with a drizzle of crema, crumbled queso fresco, and chopped cilantro. Serve immediately and enjoy your homemade enfrijoladas!

Nutrition Facts

Serving size	2397.6 grams (2397.6g)

Amount per serving	% Daily Value*
Calories	2737

Total Fat 118.90g	152%
Saturated Fat 56.30g	282%
Polyunsaturated Fat 17.20g
Cholesterol 434mg	145%
Sodium 6047mg	263%
Total Carbohydrate 247.30g	90%
Dietary Fiber 45.80g	164%
Total Sugars 23.40g
Protein 163.30g	327%

Vitamin D 40IU	200%
Calcium 1870mg	144%
Iron 14mg	80%
Potassium 2888mg	61%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 24.1%

Carbs: 36.5%