Enfrijoladas
Ingredients
The sauce
-
2
cans
black beans
-
2
peppers
chipotle in adobo sauce
-
1
Tbsp
adobo sauce
-
¼
small
sweet onion
-
½
tsp
ground cumin
-
¼
tsp
garlic powder
-
2
cups
chicken or vegetable broth
The tortillas
The toppings
-
¼
bunch
cilantro
-
4
oz
cheese
-
¾
small
sweet onion
Instructions
- Blend black beans, chipotle peppers, adobo sauce, diced sweet onion, cumin, garlic powder, and broth until smooth.
- Preheat the oven to 350°F.
- Warm the tortillas in the microwave or on a skillet, then cover to keep warm.
- Finely dice the remaining sweet onion and chop the cilantro, mixing them with a pinch of salt.
- Spread some black bean sauce in a casserole dish and pour more into a shallow bowl.
- Dip each tortilla in the sauce, add cheese and onion-cilantro mixture, fold, and place in the casserole dish.
- Pour remaining sauce over the tortillas and bake for 15 minutes.
- Top with remaining cheese and onion-cilantro mixture before serving.
Nutrition Facts (estimated)
Servings
4
Calories
481
Total fat
10.48g
Total carbohydrates
75.05g
Total protein
29.58g
Sodium
1023mg
Cholesterol
0mg
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