An extra easy Mexican Enfrijoladas recipe featuring corn tortillas, melty cheese, and a 2-minute, creamy black bean sauce with chipotles!
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!
The Anthony Kitchen