Enfrijoladas

Name: Enfrijoladas
Total time: 45 min
Yield: 8-12 servings
Cuisine: Mexican
Ingredients: Black Beans, 400 g; Cooking oil, a drizzle; Garlic, 2 cloves; Onions, 1/4; Chili Powder, a sprinkle; Salt, to taste; Chicken broth, as needed; Cooked chicken,; Sautéed vegetables,; Chorizo,; Cheese,; Corn tortillas, 8-12; Cooking oil, as needed; Red Onions, for garnish; Cilantro, for garnish; Queso Fresco, for garnish

A higher protein, earthy variation of the enchilada.

8-12 servings

Time: 45 mins

Tags:Easy Bad Day Quick

LET'S COOK!

By Keith McBrayer

Ingredients

Bean puree sauce
- black beans
  , or pinto
  400 g14 oz can
- cooking oil
  a drizzle
- garlic
  , minced
  2 cloves
- onions
  , minced
  1/4
- chili powder
  a sprinkle
- salt
  to taste
- chicken broth
  , or water
  as needed
Filling of choice
- cooked chicken
  , shredded
- sautéed vegetables
- chorizo
- cheese
  , grated
Tortillas & garnishes
- corn tortillas
  8-12
- cooking oil
  as needed
- red onions
  , thinly sliced
  for garnish
- cilantro
  for garnish
- queso fresco
  , crumbled
  for garnish

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This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

This dish is all about the bean sauce. These get folded in half (instead of rolled), filled with a thin layer of meat, cheese, or veggies, and then smothered with more sauce on the plate.

Keith McBrayer

CREATOR

Method

Step 1: Refry the beans & puree into a sauce

Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.

In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed — they should be pourable like a sauce but still thick enough to coat tortillas.

Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.

Step 2: Warm the tortillas in oil

Add a layer of oil to a skillet over medium heat.

One by one, pass tortillas through the oil, coating each side and warming them through until pliable. Stack on a plate on the side.

Don’t skip this step — par- the tortillas makes them pliable so they don’t break when folded over and resilient against becoming soggy.

Step 3: Assemble, sauce, & serve

Gather or prep any fillings, as desired.

Dip each tortilla through the bean puree, making sure to coat each side. Lay on a plate, add a line of fillings to one side, and fold over. Repeat with remaining tortillas. Spoon any remaining beans over the top. Garnish & serve.