Description
Comforting tortillas drenched in a savory black bean sauce, perfect for a hearty meal or appetizer.
Ingredients
Scale
- 2 cans black beans (drained and rinsed) or 3 cups cooked beans
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 12 corn tortillas
- Fresh cilantro, for topping
- Sour cream, for serving (optional)
- Crumbled queso fresco or shredded cheese
Instructions
- In a blender or food processor, combine the black beans, onion, garlic, and vegetable broth. Blend until smooth.
- Heat a large skillet over medium heat. Add the bean mixture and cook for about 10 minutes, stirring occasionally.
- Warm the corn tortillas one at a time in a dry skillet until soft.
- Dip a warmed tortilla in the black bean sauce, fill, fold, and place on a serving plate. Repeat for all tortillas.
- Drizzle more black bean sauce over filled tortillas. Top with cilantro, cheese, and sour cream if desired.
Notes
These enfrijoladas are great for brunch or dinner and pair well with avocado or spicy salsa. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enfrijoladas, black beans, Mexican food, vegetarian recipes, comfort food