Enfrijoladas
Ingredients
The sauce
-
2
cans
black beans
-
4
cloves
garlic
-
2
pieces
chipotles in adobo sauce
-
2
cups
chicken or vegetable stock
-
½
cup
diced white onion
-
1½
teaspoons
ground cumin
-
½
teaspoon
oregano
-
½
teaspoon
salt
The enchiladas
-
12-16
pieces
corn or flour tortillas
-
to taste
favorite fillings (e.g., cooked diced chicken, steak, pork, shrimp, shredded cheese, roasted vegetables)
-
to taste
favorite toppings (e.g., diced avocado, chopped fresh cilantro, crumbled queso fresco, diced red onion, Mexican crema, sour cream, fresh lime wedges)
-
to taste
fresh lime wedges
Instructions
- Preheat the oven to 350°F.
- Spread ½ cup of the black bean sauce over the bottom of a baking dish.
- Warm the tortillas and dip each in the black bean sauce until fully coated.
- Fill the tortillas with desired fillings, roll them up, and place seam-side down in the baking dish.
- Spoon remaining black bean sauce over the rolled tortillas.
- Bake uncovered for 15 minutes.
- Serve immediately, garnished with your favorite toppings.
Nutrition Facts (estimated)
Servings
12-16
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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