Enfrijoladas
Enfrijoladas are a delightful Mexican dish that combines the richness of black beans with soft corn tortillas, creating a comforting meal that is both satisfying and flavorful. Traditionally enjoyed for breakfast or lunch, this dish is versatile and can be topped with various garnishes like cheese, onions, and cream. Join us as we explore the steps to create this delicious recipe that will surely impress your family and friends!
Ingredients
– 8 corn tortillas
– 2 cups black beans (cooked and mashed)
– 1 cup vegetable broth
– 1 tsp cumin
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup crumbled queso fresco
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– Sliced radishes and jalapeños for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (2 enfrijoladas) contains approximately:
– Calories: 320
– Protein: 12g
– Carbohydrates: 50g
– Fat: 10g
– Fiber: 15g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. In a blender, combine the cooked black beans, vegetable broth, cumin, garlic powder, salt, and pepper; blend until smooth.
2. Heat a non-stick skillet over medium heat.
3. Dip each tortilla into the black bean sauce, ensuring both sides are coated.
4. Place the coated tortilla in the skillet for about 30 seconds to warm it up.
5. Remove the tortilla and place it on a plate.
6. Add a spoonful of the bean mixture onto the tortilla and fold it in half.
7. Repeat with the remaining tortillas.
8. Once all tortillas are filled and folded, drizzle additional bean sauce over the top.
9. Garnish with crumbled queso fresco, sour cream, and chopped cilantro.
10. Serve hot with sliced radishes and jalapeños on the side.
Alternative Ingredients
You can substitute black beans with pinto beans or refried beans for a different flavor. For a vegan option, use avocado or vegan sour cream instead of dairy products.
Serving and Pairings
Enfrijoladas are perfect when paired with a side of Mexican rice and a fresh salad. They also complement well with a spicy salsa or guacamole for added flavor.
Storage and Reheating
Store leftover enfrijoladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet until warmed through. While freezing is possible, the texture may change.
Cooking Mistakes
– Not warming tortillas before filling can make them break.
– Using too much liquid in the bean mixture can make the dish soupy.
– Forgetting to season the beans can lead to bland flavors.
– Overcooking the tortillas can make them tough.
– Not garnishing can reduce the dish’s visual appeal.
Helpful Tips
– Use fresh tortillas for the best texture.
– Experiment with toppings like avocado or hot sauce.
– For extra flavor, mix in sautéed onions or bell peppers with the beans.
– Allow the filled tortillas to sit for a few minutes for the flavors to meld.
FAQs
What are enfrijoladas made of?
Enfrijoladas are made of corn tortillas filled with a mixture of black beans, spices, and often topped with cheese, sour cream, and garnishes.
Can enfrijoladas be made ahead of time?
Yes, you can prepare the bean mixture and tortillas in advance, then assemble and heat before serving to ensure freshness.
Are enfrijoladas gluten-free?
Yes, as long as you use corn tortillas, enfrijoladas are gluten-free, making them suitable for those with gluten sensitivities.
What can I serve with enfrijoladas?
Serve enfrijoladas with Mexican rice, a fresh salad, or a side of guacamole for a complete meal.
Can I freeze enfrijoladas?
Yes, you can freeze assembled enfrijoladas. Just ensure they are well-wrapped to prevent freezer burn, and reheat thoroughly before serving.
Conclusion
Enfrijoladas are a delicious and comforting dish that showcases the rich flavors of Mexican cuisine. With simple ingredients and easy preparation, you’ll find this recipe is perfect for any meal. Whether enjoyed for breakfast, lunch, or dinner, enfrijoladas are sure to become a favorite in your household.
Enfrijoladas
Ingredients
- 8 corn tortillas
- 2 cups black beans cooked and mashed
- 1 cup vegetable broth
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup crumbled queso fresco
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- Sliced radishes and jalapeños for garnish
Instructions
- In a blender, combine the cooked black beans, vegetable broth, cumin, garlic powder, salt, and pepper; blend until smooth.
- Heat a non-stick skillet over medium heat.
- Dip each tortilla into the black bean sauce, ensuring both sides are coated.
- Place the coated tortilla in the skillet for about 30 seconds to warm it up.
- Remove the tortilla and place it on a plate.
- Add a spoonful of the bean mixture onto the tortilla and fold it in half.
- Repeat with the remaining tortillas.
- Drizzle additional bean sauce over the top of the filled tortillas.
- Garnish with crumbled queso fresco, sour cream, and chopped cilantro.
- Serve hot with sliced radishes and jalapeños on the side.