Enfrijoladas
Here I'm sharing with you the PERFECT meal: Enfrojoladas. Why is it perfect? It's got tons of protein for plant-based and vegetarian folks, it's made with leftover beans, AND it's a great Lenten-friendly meal. The spicy bean sauce combined with the delicious corn tortillas is a rich, delicious yet simple meal. You're gonna love it!
Video
Ingredients
- 1 cup Pinto Beans Cooked
- 1 cup Pinto Bean Broth
- 2 New Mexican Red Chile Peppers (Dried) Or guajillo/pasilla chiles
- ¼ cup Onion Chopped
- 2 cloves Garlic
- 2 tbsp Canola Oil
- 8 Blue Corn Tortillas
- 1 - 2 cups Queso Fresco
Instructions
- Heat oil in a medium saucepan; add chile peppers, onion and garlic.
- Sauté for about 2-3 minutes.
- Once done, add to a bowl and cover with 1-cup boiling water, set aside for about 10 minutes.
- While you are waiting, fry each corn tortilla with some oil to soften and make pliable.
- Now add beans, bean broth and hot water mixture to a blender, and blend until smooth.
- Pour blender mix to the same saucepan used before.
- Cook sauce for about 15 minutes.
- Heat corn tortillas with a little bit of oil on a medium-sized pan.
- Now assemble by dipping each tortilla in bean sauce and folding in half, or fourths so that they layer on top of each other.
- Top with queso fresco, avocado and red onion.
- You can also add chorizo if you would like.
Notes
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