Recipe: Enfrijoladas

For my first attempt I didn’t quite get the sauce as smooth as I wanted it but it still came out really delicious. This isn’t authentic at all, and I can’t get many of the leaves, seasonings, chilies, and exact cheeses here in Estonia but I like to think it’s got the spirit of enfrijoladas. In an ideal world you would soak beans from scratch and cook them in a big pot yourself but I often can’t get dried black beans here either, just the cooked one. I might try a different bean or different fillings in the future but it’s always good to get a baseline for your food first I think.

Enfrijoladas

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
Black Beans
 250 g cooked black beans
 200 ml vegetable stock, warmed
 1 small onion, diced
 3 cloves garlic, minced
 1 tsp salt
 1 chile de árbol, stemmed and seeded
Enfrijoladas
 vegetable oil, for frying
 6 medium sized tortillas, corn preferred
 250 g Oaxaca cheese (or similar)
 toppings: creama, cilantro, diced pepper, diced tomato

Directions
1

Make the bean sauce by adding all the bean ingredients and blending until extremely smooth. The mixture needs to be thin enough to stick but thick enough to coat, try for a crepe batter consistency. If it is too thick, add more water or stock as needed. If it is too thin you can cook over heat for 3-4 minutes. Set aside.

2

In a frying pan heat a small amount of oil, just enough to cover the surface of the pan and fry the tortillas on each side for about 30-60 seconds just until the start to puff and crisp. Fold the tortilla gently in half when you take then off the heat and set on a plate.

3

Assemble by unfolding the tortilla gently, dipping them in the hot bean mixture until the tortilla is coated then filling with chopped cheese (or other fillings) and topping with cream, cilantro, and fresh chopped vegetables.

Adapted from <a href="https://www.foodandwine.com/recipes/enfrijoladas">Food and Wine</a>

Ingredients

Ingredients
Black Beans
 250 g cooked black beans
 200 ml vegetable stock, warmed
 1 small onion, diced
 3 cloves garlic, minced
 1 tsp salt
 1 chile de árbol, stemmed and seeded
Enfrijoladas
 vegetable oil, for frying
 6 medium sized tortillas, corn preferred
 250 g Oaxaca cheese (or similar)
 toppings: creama, cilantro, diced pepper, diced tomato

Directions

Directions
1

Make the bean sauce by adding all the bean ingredients and blending until extremely smooth. The mixture needs to be thin enough to stick but thick enough to coat, try for a crepe batter consistency. If it is too thick, add more water or stock as needed. If it is too thin you can cook over heat for 3-4 minutes. Set aside.

2

In a frying pan heat a small amount of oil, just enough to cover the surface of the pan and fry the tortillas on each side for about 30-60 seconds just until the start to puff and crisp. Fold the tortilla gently in half when you take then off the heat and set on a plate.

3

Assemble by unfolding the tortilla gently, dipping them in the hot bean mixture until the tortilla is coated then filling with chopped cheese (or other fillings) and topping with cream, cilantro, and fresh chopped vegetables.

Enfrijoladas

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