Enfrijoladas with Red & Black Bean Sauce
There are no tools left behind in the making of enfrijoladas, vegetarian enchiladas with a bean sauce, but don't trick yourself into thinking it's difficult.
Equipment
- Blender or Immersion Blender
Ingredients
- 1 cup pinto beans uncooked
- ¼ white onion
- 1 clove garlic
- 4 New Mexico peppers
- 2 morita peppers or chipotle peppers in adobo sauce
- 2 teaspoon salt
- 1 teaspoon fresh black pepper
- ½ teaspoon dried oregano
- 3 tablespoon vegetable oil divided
- 25 corn tortillas crumbled
- 2 lb queso fresco crumbled + more for serving
- ½ red onion chopped
- avocado slices
- 4 cups water
Instructions
- Pressure Cook the Beans: Wash your hands with soap and water. Weigh out the beans needed for the enfrijoladas. Rinse them with water and add them to your pressure cooker along with the white onion, garlic, and water. Secure the lid on the pressure cooker and set it to sealing. Follow your pressure cooker's instructions and cook for approximately 45 minutes on high. Let it sit for 20 minutes. Release the pressure and remove the lid.
- Toast the Peppers: Add the peppers to a skillet and heat over medium heat. Claudia says to include the adobo sauce if you're using chipotle peppers. Toast the peppers for 30 seconds or until they puff. Stir the peppers into the beans. Let the pepper and beans mixture rest for 5 minutes.
- Blend the Bean Sauce Ingredients: Add the beans, peppers, salt, black pepper, and oregano to a blender or use an immersion blender to blend until smooth. If you're using pre-cooked beans, add the white onion and garlic to the blender here, along with the beans and toasted peppers.
- Cook the Bean Sauce: Heat 1 tablespoon of oil in a large pan over medium heat. Add the bean and pepper sauce to the pan. Bring the sauce to a simmer. Taste the sauce and add salt as needed. Let the sauce simmer for 5 more minutes. The sauce should thicken during this time.
- Fry the Tortillas: Add the remaining oil to the griddle and heat over medium heat. Lightly fry the tortillas on each side for about 10 seconds. Repeat until all the tortillas have been fried.
- Combine the Queso Fresco & Red Onion: Use a knife and cutting board to chop the red onion. Transfer the onion to a clean bowl and add the queso fresco. Stir to combine.
- Roll Up the Tortillas: Dip a tortilla in the bean sauce. Place 2 tablespoons of the cheese mixture on the tortilla and roll to form a flute. Repeat until all the tortillas have been rolled up.
- Combine the Tortillas and the Bean Sauce: Add some bean sauce to a plate. Add some enfrijoladas on top and cover with more bean sauce. Top with queso fresco, crema Mexicana, pico de gallo, and/or avocado slices.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/enfrijoladas
Nutrition
Calories: 597kcalCarbohydrates: 46gProtein: 27gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 1470mgPotassium: 411mgFiber: 7gSugar: 4gVitamin A: 917IUVitamin C: 1mgCalcium: 722mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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