Enfrijoladas
An extra easy Mexican Enfrijoladas recipe featuring corn tortillas, melty cheese, and a 2-minute, creamy black bean sauce with chipotles!
Servings: 6
Calories: 212kcal
Ingredients
FOR THE SAUCE:
- 1 (15-ounce) can black beans
- ¾ cup water
- 1 clove garlic
- 2 tablespoons chopped cilantro
- ½ tablespoon adobo sauce from chipotles in adobo sauce
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
FOR THE ENFRIJOLADAS:
- 12 corn tortillas
- 1 ½ cup freshly shredded Oaxaca or Monterey Jack cheese
Instructions
- 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
Calories: 212kcal | Carbohydrates: 19g | Protein: 14g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 525mg | Potassium: 280mg | Fiber: 6g | Sugar: 1g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 2mg