ENFRIJOLADAS RECIPE
Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.
Provided by Mexican Please
Time 20m
Number Of Ingredients 11
Steps:
- Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
- Warm the 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 onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
- Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
- Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
- Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.
Nutrition Facts : Calories 838 kcal, ServingSize 1 serving
ENFRIJOLADAS
An extra easy Mexican Enfrijoladas recipe featuring corn tortillas, melty cheese, and a 2-minute, creamy black bean sauce with chipotles!
Provided by Kelly Anthony
Categories Breakfast Dinner Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Add all of the sauce ingredients to a blender and process until smooth and pureed.
- Preheat the oven to 350°F and have ready a greased 9x13" casserole dish.
- Spoon just enough of the black bean sauce to the bottom of the dish and pour the remaining sauce into a shallow bowl or dish.
- Stack 4-6 tortillas and wrap loosely in damp paper towels. Microwave for about 30 seconds, just until the tortillas are warmed through. Repeat with any remaining corn tortillas.
- Dip a corn tortilla into bowl of sauce to coat. Then, transfer to a work surface and add a generous tablespoon of cheese down the center. Roll the tortilla and place it seam-side down in the casserole dish. Repeat with the remaining tortillas.
- Once all the tortillas have been assembled, pour the remaining black bean sauce over the top and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Serve and enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 19 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 525 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
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
BLACK BEAN TORTILLA CASSEROLE
"A cousin gave me this recipe- she know my family loves Southwestern fare," says Sue Briski of Appleton, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. , Spread a third of the mixture in a 13x9-in. baking dish coated with cooking spray. Layer with four tortillas and 2/3 cup cheese. Repeat layers; top with remaining beans., Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.
Nutrition Facts : Calories 251 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 609mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 8g fiber), Protein 14g protein. Diabetic Exchanges
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