Description
A delicious and creamy recipe for Bean Enchiladas, also known as Enfrijoladas, made with black beans and topped with queso fresco, sour cream, and fresh cilantro.
Ingredients
- 2 cups black beans, cooked and drained
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 corn tortillas
- 1 cup crumbled queso fresco or feta cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced (optional)
- Lime wedges (for serving)
Instructions
- In a blender, combine the black beans, vegetable broth, cumin, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. If the mixture is too thick, add a little more broth to reach your desired consistency.
- In a large skillet over medium heat, warm the bean mixture until heated through, stirring occasionally.
- In another skillet, lightly toast each corn tortilla for about 30 seconds on each side until pliable.
- To assemble, dip each tortilla into the warm bean sauce, coating both sides. Place the coated tortilla on a plate and fill it with a sprinkle of queso fresco. Roll the tortilla up and place seam-side down on the plate.
- Repeat with the remaining tortillas, adding more bean sauce as needed.
- Drizzle additional bean sauce over the top of the enfrijoladas, then garnish with sour cream, cilantro, avocado slices, and lime wedges. Serve immediately.
Notes
- For a spicier version, add diced jalapeños or a splash of hot sauce to the bean mixture before blending.
- You can also substitute the black beans with pinto beans for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Blending and Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg