Ah, enfrijoladas! There’s something magical about the way they envelop your senses—like a warm hug on a chilly day.
Picture this: soft tortillas drenched in a rich, velvety black bean sauce, each bite a reminder of lazy Sundays and the joy of simple, home-cooked meals.
It’s a dish that beckons you to slow down and savor every moment, every flavor, with a hint of nostalgia and a dash of indulgence.
Steps
- Blend drained black beans, chipotle peppers, adobo sauce, diced sweet onion, cumin, and garlic powder in a blender or food processor. Gradually add broth until a smooth, thick sauce is achieved. Taste the sauce and adjust salt as needed.
- Preheat your oven to 350ºF. Warm the corn tortillas by microwaving, toasting in a skillet, or heating over a gas flame. Cover the warmed tortillas with foil to keep them warm and pliable.
- Finely dice the remaining onion and chop the cilantro. Mix them with a pinch of salt and set aside to marinate.
- Pour a small amount of black bean sauce into a casserole dish to coat the bottom. Pour more sauce into a shallow dish for dipping the tortillas.
- Dip each tortilla in the sauce, coating both sides. Add cheese and a bit of the onion-cilantro mix to half of the tortilla, fold it, and fold again to form a triangle. Place each folded tortilla in the casserole dish.
- Once all tortillas are in the dish, pour any remaining sauce over them. Bake for about 15 minutes until heated through.
- After baking, top the enfrijoladas with the remaining onion-cilantro mixture and cheese before serving.
Ingredients
- 2 cans (15 oz. each) of black beans, drained
- 2 chipotle peppers in adobo sauce (plus 1 tablespoon of the sauce)
- 1 small sweet onion, divided
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of garlic powder
- 2 cups of chicken or vegetable broth
- 12 corn tortillas
- 1/4 bunch of cilantro
- 4 oz. of cheese (such as Cotija, queso fresco, Monterey Jack, or feta)
Nutritional Values
Calories: 5775.36kcal | Carbohydrates: 900.6g | Protein: 354.96g | Fat: 125.76g | Sodium: 12279.36mg | Fiber: 223.8g
FAQ
- What are Enfrijoladas?
- Enfrijoladas are a traditional Mexican dish featuring corn tortillas drenched in a flavorful black bean sauce. They can be served simple or filled with ingredients like cheese, onion, and cilantro, and are similar to enchiladas but use a bean-based sauce instead of the typical enchilada sauce.
- Can I make a non-spicy version of Enfrijoladas?
- The black bean sauce in this recipe is spicy due to the chipotle peppers in adobo sauce, a key ingredient. Creating a non-spicy version would require altering the sauce entirely. However, if you have a preferred non-spicy enfrijoladas recipe, sharing it would benefit others!
- What are some suggested toppings or fillings for Enfrijoladas?
- While the basic recipe includes cheese, sweet onion, and cilantro relish, you can enhance your enfrijoladas with toppings or fillings like chorizo, avocado, radishes, diced tomatoes, or lime crema to complement the spicy black bean sauce.
- How can I store leftover chipotle peppers in adobo sauce?
- Leftover chipotle peppers can be frozen similarly to tomato paste. Place a pepper and some sauce in each compartment of an ice cube tray and freeze. Alternatively, freeze them in a plastic bag, separating each pepper within the bag before freezing flat.
- What type of cheese works best with Enfrijoladas?
- You can use your favorite cheese, but options like Cotija, queso fresco, or Monterey Jack are recommended. If you don’t have access to traditional Mexican cheeses, feta can be a good substitute.
Tips
- Freeze Leftover Chipotle Peppers: If you find yourself with leftover chipotle peppers in adobo sauce, freeze them for future use. Use an ice cube tray to portion out individual peppers with some sauce, then transfer the frozen cubes to a freezer bag for easy storage.
- Warm Tortillas Properly: To ensure the tortillas remain pliable and easy to fold, warm them before assembly. You can microwave them, toast them in a skillet, or heat them directly over a gas flame. Keep the warmed tortillas covered with foil to retain heat and moisture.
- Adjust Filling Quantity: When filling the tortillas, be mindful of the amount of onion-cilantro mixture you use. A little goes a long way to avoid an overpowering onion flavor. Feel free to be generous with the cheese for a richer taste.
- Customize Fillings and Toppings: While this recipe keeps it simple, feel free to experiment with additional toppings and fillings like chorizo, avocado, or radishes to add variety and enhance the dish.
Equipment
- Blender or Food Processor: Essential for making the black bean sauce smooth.
- Casserole Dish: Used for baking the enfrijoladas.
- Ice Cube Tray (optional): Useful for freezing leftover chipotle peppers in adobo sauce.
