Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup vegetable broth
- 8 corn tortillas
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled queso fresco (optional)
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a skillet over medium-high heat, sauté the onion and garlic until translucent.
3. Add the black beans, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
4. Add the vegetable broth and cook for an additional 5 minutes.
5. Transfer the bean mixture to a blender or food processor and blend until smooth.
6. Pour the bean sauce into a shallow bowl.
7. On a baking sheet, toss the sliced zucchini and bell peppers with olive oil, paprika, garlic powder, onion powder, salt, and black pepper.
8. Roast the vegetables for 20-25 minutes, or until tender and slightly charred.
9. Warm the tortillas in the microwave or on a skillet.
10. Dip each tortilla in the bean sauce, making sure it is fully coated.
11. Place the coated tortilla on a plate and fill with roasted veggies.
12. Roll the tortilla and repeat with the remaining tortillas.
13. Top with crumbled queso fresco and chopped cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 240
Total fat: 7g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 460mg
Total carbohydrates: 36g
Dietary fiber: 10g
Sugar: 6g
Protein: 11g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer.
- If you don't have queso fresco, you can use feta cheese or omit it altogether.
Variations:
- You can add sliced avocado or guacamole to the enfrijoladas.
- You can use different types of roasted vegetables, such as sweet potatoes or eggplant.
Tips and tricks:
- To make the bean sauce thinner, add more vegetable broth.
- To make the bean sauce thicker, use less vegetable broth.
- You can make the bean sauce ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover enfrijoladas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the enfrijoladas, place them on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enfrijoladas on a colorful plate with a side of fresh salsa and guacamole.
Garnishes:
Top the enfrijoladas with crumbled queso fresco and chopped cilantro.
Pairings:
Serve the enfrijoladas with a side of Mexican rice and a cold beer.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the bean sauce is too thick, add more vegetable broth.
- If the bean sauce is too thin, blend in some cooked rice or bread crumbs.
Food safety advice:
- Make sure to thoroughly rinse the black beans before using them.
- Store any leftover enfrijoladas in the refrigerator for up to 3 days.
Food history:
Enfrijoladas are a traditional Mexican dish made with black bean sauce and tortillas.
Flavor profiles:
The enfrijoladas have a rich and savory flavor from the black bean sauce, and a slightly sweet and smoky flavor from the roasted veggies.
Serving suggestions:
Serve the enfrijoladas as a main dish for lunch or dinner.
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Region: Mexican