Enfrijoladas
It's like an enchilada but with bean sauce
Ingredients
- 4 cups cooked black beans undrained
- 8 white corn tortillas about 6 inches in diameter
- 8 tbsp vegetable oil
- salt to taste
Optional Fillings
- 8 slices deli ham or turkey or
- 2 cups shredded chicken
Instructions
- Liquify beans in a blender on high speed (about 1-2 minutes) until smooth and set aside
- In a large skillet heat oil over medium heat, about 2 minutes
- Lightly fry each tortilla for about 10-15 seconds per side or until it begins to soften. Remove to a paper towel lined plate. This is to help the tortilla soften and keep it from splitting when rolled with the filling. You don’t want to fry for too long because the tortilla will become crispy and hard to roll.
- Fill each tortilla with your choice of filling (or leave unfilled) and roll into a log. If unfilled, fold in half.
- Pour black beans from blender into a large skillet and heat over medium heat, about 5 minutes. Add salt to taste
- Once beans are warm, place rolled tortillas into bean sauce and let simmer gently for about 3 minutes to warm through
- Remove from skillet and place 2 enfrijoladas on each plate. Garnish and serve immediately.
Notes
Toppings:
Cheese of choice (I typically use shredded panela, queso fresco, or queso cincho), sour cream, pico de Gallo, sliced avocado, chorizo, sliced onions, and/or salsa