Enfrijoladas w/Zucchini and Corn
Ingredients
The sauce
-
1
teaspoon
olive oil
-
1
whole
white onion
-
1½
teaspoons
ground ancho chile pepper
-
1¾
teaspoons
ground cumin
-
½
teaspoon
ground coriander
-
1
teaspoon
salt
-
3
whole
dried guajillo or ancho chile peppers
-
2
cups
water
-
3
cloves
garlic
-
6
ounces
queso fresco or cotija
-
1
16-ounce can
refried black beans
The filling
-
8
6-inch
corn or flour tortillas
-
1
ear
corn
-
1
whole
zucchini
-
1
cup
Mexican shredded cheese
Garnishes
-
1
whole
radish
-
1
hand
cilantro
-
½
whole
avocado
-
1
ounce
queso fresco or cotija cheese
Instructions
- Heat olive oil in a pot and cook half of the onion until browned.
- Add spices and dried peppers, cooking until fragrant.
- Pour in water and cover, cooking for 20-30 minutes to soften peppers.
- Blend the mixture until smooth and return to the pot, simmering for 5-10 minutes.
- Steam tortillas in a warm oven or microwave.
- Sauté the remaining onion, zucchini, and corn with spices until soft.
- Preheat the oven to 300°F and prepare a baking dish with some sauce.
- Fill tortillas with the vegetable mixture, roll them, and place in the baking dish.
- Cover with remaining sauce and top with cheese.
- Bake for 15-20 minutes until the cheese is melted, then garnish and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
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