Ingredients with Measurements:
- 1 can of black beans (15 oz)
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken or vegetable broth
- 12 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1/4 cup chopped onion
- 2 tablespoons vegetable oil
Special equipment needed:
- Blender or food processor
- Large skillet
- Tongs
Step-by-step instructions:
a. Drain and rinse the black beans and set aside.
b. In a blender or food processor, blend the chopped onion, minced garlic, cumin, chili powder, salt, black pepper, and chicken or vegetable broth until smooth.
c. Heat the vegetable oil in a large skillet over medium-high heat. Add the blended mixture and cook for 2-3 minutes until fragrant.
d. Add the black beans to the skillet and stir to combine. Cook for 5-7 minutes until the beans are heated through and the sauce has thickened.
e. Warm the tortillas in a microwave or on a griddle.
f. Dip each tortilla in the black bean sauce, using tongs to coat both sides. Place the coated tortilla on a plate and repeat with the remaining tortillas.
g. Sprinkle the crumbled queso fresco, chopped cilantro, and chopped onion over the enfrijoladas.
h. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 260
Fat: 9g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 570mg
Carbohydrates: 35g
Fiber: 9g
Sugar: 2g
Protein: 11g
Substitutions for ingredients:
- Black beans can be substituted with pinto beans or kidney beans.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add shredded chicken or beef to the enfrijoladas for a heartier meal.
- Top the enfrijoladas with sliced avocado or guacamole for a creamy texture.
- Add sliced jalapenos or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to warm the tortillas before dipping them in the black bean sauce to prevent them from breaking.
- Use tongs to dip the tortillas in the sauce to prevent burning your fingers.
- If the sauce is too thick, add more chicken or vegetable broth to thin it out.
Storage instructions:
Store the leftover enfrijoladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the enfrijoladas in the microwave or on a griddle until heated through.
Presentation ideas:
Arrange the enfrijoladas on a platter and sprinkle with chopped cilantro and chopped onion for a colorful presentation.
Garnishes:
- Chopped cilantro
- Chopped onion
- Sliced avocado
- Sliced jalapenos
Pairings:
- Mexican rice
- Refried beans
- Grilled vegetables
Suggested side dishes:
- Chips and salsa
- Guacamole
- Corn on the cob
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens.
- If the tortillas break when dipping them in the sauce, warm them up for a few more seconds to make them more pliable.
Food safety advice:
- Make sure to cook the black bean sauce and beans thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enfrijoladas are a traditional Mexican dish that originated in the state of Oaxaca. They are similar to enchiladas but are made with a black bean sauce instead of a tomato-based sauce.
Flavor profiles:
The enfrijoladas have a savory and slightly spicy flavor from the black bean sauce. The queso fresco adds a creamy and tangy flavor to the dish.
Serving suggestions:
Serve the enfrijoladas with a side of Mexican rice and refried beans for a complete meal.
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Region: Mexican