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Enfrijoladas

Eunice Huerta
Enfrijoladas, a favorite comfort food, corn tortillas drenched in bean sauce, filled with cheese and onions, topped with crumbled Mexican cheese and crema.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course dinner, breakfast, lunch
Cuisine Mexican

Ingredients
  

  • 2 tablespoons lard or vegetable oil
  • 1 small onion finely chopped
  • 1 tablespoon chili powder *for spiciness see notes
  • 2 cloves garlic chopped
  • 1 teaspoon ground cumin
  • 3 cups 28 oz. cooked black beans or 2 (15oz) cans of black beans drained
  • 2 cups of chicken broth or water
  • 1 cup Monterey Jack cheese shredded
  • Cotija or Queso fresco crumbled for topping **see notes for substitute
  • Toppings: avocado slices thinly sliced red onions
  • 1 dozen corn tortillas

Instructions
 

  • Preheat oven to 350°
  • Heat skillet over medium-low heat and add oil to pan.
  • Saute half of the onion and garlic until the onion is translucent.
  • Add cooked beans, cumin, and chili powder to the skillet and enough broth or water to make it soupy.
  • Simmer for 10 minutes, stirring occasionally.
  • Place in a blender or in a food processor, adding more water to make it very saucy similar to an enchilada sauce.
  • Salt to taste.
  • Dip warm tortillas in bean sauce, coating both sides generously with bean sauce. Sprinkle a little cheese and a little of the finely chopped onion over half of the tortilla, and fold it into halves. Place them in a casserole dish
  • Spoon more bean sauce on top of the corn tortillas.
  • Bake the enfrijoladas in a preheated oven for about 15 minutes, or just until heated through
  • Garnish with avocado slices, Mexican crema, and crumbled Queso fresco.
Keyword Enfrijolada, enfrijolada recipe, enfrijolas recetas
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