Description
A staple in Mexican cuisine, enfrijoladas feature tortillas enveloped in a rich black bean sauce, offering a hearty and comforting dish that showcases black beans’ versatility.
Ingredients
Scale
- 2 cups black beans (cooked or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup crumbled queso fresco (or a cheese of choice)
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Sauté the diced onion in olive oil until translucent.
- Add the minced garlic and cook until fragrant.
- Stir in the cooked black beans, cumin, chili powder, and a cup of water.
- Simmer for about 15 minutes, adjusting consistency as desired.
- Heat the corn tortillas in a dry skillet until pliable.
- Dip each tortilla in the black bean sauce to absorb flavor.
- Fill the tortillas with crumbled queso fresco, then roll and place seam-side down on a platter.
- Drizzle additional black bean sauce over the top and garnish with fresh cilantro.
Notes
Utilizing canned black beans can save time without compromising flavor. If cooking from dry beans, ensure they are well-soaked and cooked to tenderness for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 15mg
Keywords: enfrijoladas, black beans, Mexican cuisine, vegetarian recipes