From mexicanplease.com

Enfrijoladas Recipe

2 servings · 20 min prep · 10 min cook

Ingredients

Ingredients

• 2 cups black beans (or pinto)
• 3 chipotles in adobo
• 2 garlic cloves
• 1/2 teaspoon salt
• 1 cup stock (or water)
• 8 corn tortillas
• 3-4 tablespoons finely chopped onion
• Monterey Jack cheese
• 1 avocado (optional)
• cilantro (optional)
• Crema (optional)

Steps

1. Add 2 cups beans, 2 garlic, 3 chipotles and ½ teaspoon salt to a blender and puree until smooth. Add 1 cup stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
2. Warm 8 corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with 3-4 tablespoons onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
3. Continue rolling all of the 8 tortillas. this batch was enough for 8 rolled tortillas.
4. Cover the 8 tortillas in the baking dish with the remaining bean puree. Bake at 425 degrees F for 8-10 minutes or until the cheese has melted.

   8-10 min

5. Serve immediately and top with your choice of 1 avocado, cheese, cilantro and Crema.

Nutrition

Per serving

kcal

838

protein

0 g

carbs

0 g

fat

0 g

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