Enfrijoladas Mexicanas Recipe
Creamy, blended black beans create the perfect sauce for these tortilla-filled Enfrijoladas Mexicanas, finished with fresh toppings and ready to serve in under 30 minutes.
Servings: 4
Calories: 832kcal
Ingredients
- 2 Chile de Arbol or other dried peppers stems removed
- 1 white or red onion finely chopped divided
- 3 cups of cooked black beans with their broth
- 1/2 tsp. Goya all-purpose seasoning or salt
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 2 Tbsp. melted lard
- 1 c. chicken broth
- 2 Tbsp. of vegetable oil optional*
- 16 small corn tortillas
- 2 cups of cooked shredded chicken
- 1/2 c. of crumbled Mexican Cotija cheese
- 1/2 c. chopped cilantro
- 1 avocado sliced
Instructions
- Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.
- Place half of the chopped onion into the same skillet and dry-fry for 3–4 minutes or until the onions are nicely browned. Transfer to the food processor or blender.
- Add the cooked beans, Goya (or salt), cumin, paprika, and lard into the blender and puree until smooth. Add the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.
- *If your tortillas are a bit stale, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.
- Place 4 tortillas in a bowl, then spoon a quarter of the bean sauce over the top. Top with the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro, and avocado. Repeat with the remaining tortillas and ingredients to make four servings.
Notes
Store any leftover Black Bean Enfrijoladas in an airtight container in the fridge for up to 3 days. If you’ve already layered them with sauce and toppings, they may soften, but the flavor will still hold up. To freeze, store the bean sauce and chicken separately from the tortillas in freezer-safe containers to help maintain their texture.
Reheat the bean sauce on the stove over low heat or in the microwave with a splash of broth to loosen it up. Warm the tortillas in a pan or microwave, then assemble with the sauce and toppings just before serving. Frozen portions are best used within 1 month.
Nutrition
Serving: 1serving | Calories: 832kcal | Carbohydrates: 88g | Protein: 42g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 688mg | Potassium: 1316mg | Fiber: 23g | Sugar: 3g | Vitamin A: 2622IU | Vitamin C: 15mg | Calcium: 325mg | Iron: 7mg
