Enfrijoladas are a typical dish for almuerzo (a late brunch). They are a type of enchiladas, as the tortillas are dipped in a delicious cooked bean sauce.
The type and colour of the beans used can vary according to the region (bayo, black, pinto, etc), it is the frijol negro – Black beans – that is most commonly used in this dish.
*Enfrijoladas can also be filled with potato, grilled veggies and even scrambled eggs to make them a perfect vegetarian dish. Beans are a great source of protein.
(Serves 4)
INGREDIENTS:
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- 1 can La Costeña Refried Black Beans 880 gr
- 1 can evaporated milk
- 1 cup water
- 1.5 tsp Taco seasoning
- 1 Chipotle chile (optional)
- 12 Corn Tortillas
- 3 TBSP cooking oil
- 1 Chicken breast, cooked and shredded
- FOR GARNISH:
- 200 gr feta cheese, grated
- 250 ml sour cream or crème fraiche
- 1/4 onion, finely chopped
- A bunch of fresh coriander, finely chopped
DIRECTIONS:
- In a blender, add the beans, milk, water, taco seasoning and Chipotle chilli. Liquidize.
- Heat over medium heat in a casserole until it thickens. Stir continuously to avoid sticking.
- In a small skillet heat the oil. Fry quickly each tortilla and then dip in the bean sauce.
- Lay on a plate and fill with the chicken. Roll.
- Continue with the rest of the tortillas. Once finished, cover with the remaining bean sauce.
- Sprinkle with the cream and garnish with the grated cheese chopped onion and coriander.
- Serve with a fresh side salad, sliced avo and/or rice.
Buen Provecho!
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