Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 4 poblano peppers, roasted, peeled, and seeded
- 1 can of black beans, drained and rinsed
- 1 cup of chicken broth
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup of crumbled queso fresco
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. In a blender or food processor, puree the black beans, chicken broth, cumin, chili powder, salt, and pepper until smooth.
3. In a large skillet, sauté the shrimp until they are cooked through, about 3-4 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the roasted poblano peppers and cook for 2-3 minutes until they are heated through.
5. Dip each tortilla in the black bean sauce, making sure it is fully coated. Place the tortilla in a baking dish and fill it with a few shrimp and some of the poblano peppers. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas.
6. Pour any remaining black bean sauce over the top of the enchiladas and sprinkle with the crumbled queso fresco.
7. Bake the enfrijoladas for 10-15 minutes until the cheese is melted and bubbly.
8. Garnish with chopped cilantro and serve with lime wedges on the side.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or beef.
- If you can't find poblano peppers, you can use bell peppers instead.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add some sliced avocado on top for extra creaminess.
- Use different types of beans, such as pinto or kidney beans.
- Make it vegetarian by omitting the shrimp and using vegetable broth instead of chicken broth.
Tips and tricks:
- To save time, you can use pre-cooked shrimp.
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred, then place them in a plastic bag for 10 minutes to steam. This will make it easier to peel off the skin.
- If the black bean sauce is too thick, add more chicken broth until it reaches your desired consistency.
Storage instructions:
Store any leftover enfrijoladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enfrijoladas in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the enfrijoladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the tortillas are too dry, you can soften them by microwaving them for a few seconds or dipping them in warm water.
- If the black bean sauce is too thin, simmer it on the stove until it thickens.
Food safety advice:
Make sure to cook the shrimp until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Enfrijoladas are a traditional Mexican dish that originated in the state of Oaxaca. They are similar to enchiladas but are filled with black beans instead of meat.
Flavor profiles:
The enfrijoladas are savory and slightly spicy from the poblano peppers. The black bean sauce adds a creamy texture and earthy flavor.
Serving suggestions:
Serve the enfrijoladas as a main course for dinner or as a hearty brunch dish.
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Region: Mexican