ENFRIJOLADAS
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional - I didn't have any; it is the black beans that make this dish what it is.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
- Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
- Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
- Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 2 grams, Carbohydrate 72 grams, Fat 3 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 3 grams
ENFRIJOLADAS ROSARITA (APPETIZER)
This is a delicious recipe I got off of a box of 6 cans of Rosarita refried beans. It's really quick and can be ready in under a half hour! I sometimes stuff a little bit of leftover chicken, shredded, just for a little extra something.
Provided by FLUFFSTER
Categories Cheese
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Place beans and broth in blender and blend on medium until pureed or smooth.
- Heat 1 tablespoons of the oil in large skillet over medium heat. Add onion and cook until golden brown. Remove onion, set aside. Pour bean mixture into skillet. Heat until bubbly, stirring occasionally. Stir in salt.
- Heat the remaining oil in in medium skillet over medium-high heat until hot. Fry each tortilla about 10 seconds until softened. Transfer each tortilla to hot bean puree. Fold in half, then in half again to form a triangle. Transfer to individual serving plates. Top each with remaining bean puree, cream and cheese. Garnish with onion.
Nutrition Facts : Calories 170.8, Fat 10.3, SaturatedFat 1.5, Sodium 303.6, Carbohydrate 17, Fiber 3.5, Sugar 0.6, Protein 3.7
ENFRIJOLADAS
a super easy bean and cheese enchilada! my husband is from Colima, MX and he LOVES these! i make this as a side with chicken and rice but you can also turn this into a main course. Recipe courtesy Marcela Valladolid of food network
Provided by lululovesfood
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Put the drained beans and chicken broth in a large bowl.
- In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
- Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
- To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.
Nutrition Facts : Calories 425.6, Fat 7, SaturatedFat 1.2, Sodium 585.6, Carbohydrate 71, Fiber 19.2, Sugar 3.2, Protein 22.4
PEANUT BUTTER PINWHEELS
Make and share this Peanut Butter Pinwheels recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately.
Nutrition Facts : Calories 266.7, Fat 13.9, SaturatedFat 2.9, Sodium 255, Carbohydrate 28.4, Fiber 3.1, Sugar 7.9, Protein 8.6
ENFRIJOLADAS
Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper. This is another Recipe from Ana María Flores Sánchez
Provided by davinandkennard
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally.
- Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up.
- Do the same with the remaining tortillas.
- Serve warm and top with cream and cheese.
Nutrition Facts : Calories 340.2, Fat 24.4, SaturatedFat 8.1, Cholesterol 35.1, Sodium 148.6, Carbohydrate 23.7, Fiber 3.1, Sugar 1.4, Protein 8.2
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- In a large blender, add the black beans (undrained), chipotle peppers, onions, garlic and oregano. Blend until the black bean sauce is silky smooth.
- Heat a medium pot or skillet over medium-high heat. Add the olive oil and pour in the black bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly. (If the sauce ever gets too thick, simply add some water or broth and mix it in.)
- To assemble the enfrijoladas, dip each tortilla into the black bean sauce. Transfer tortilla to a plate and fill with cheese. Roll it up like an enchilada or fold it over like a taco.
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