Enfrijoladas

Red or Green?

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!

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Course Main Course

Cuisine New Mexican

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.