Main Dishescookwell
Enfrijoladas
A Mexico city staple.
👥 12 Servings⏱️ Prep & Cook: 45 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●bowl
- ●blender
- ●food processor
- ●skillet
📝 Preparation Steps
1
Refry the beans & puree into a sauce
2
Add a drizzle of oil to a pan over medium heat, and bloom 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 simmer 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.
Onions, 1/4Red Onions, for garnishGarlic, 2 clovesSalt, to tasteChili Powder, a sprinkle
3
Warm the tortillas in oil
4
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-frying the tortillas makes them pliable so they don’t break when folded over and resilient against becoming soggy.
5
Assemble, sauce, & serve
6
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.
Nutrition Facts
calories
2089
fat Content
24 g
protein Content
103 g
carbohydrate Content
373 g
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