What’s up, everyone? Bernie Molina here, author of Herencia Cookbook, full of authentic SalviMex recipes with a modern twist. Today, I will share how to make enfrijoladas. Enfrijoladas are a classic Latin meal. They can be made with simple ingredients a lot of us already have at home, such as tortillas and cooked beans. Additionally, this meal bursts with an authentic Latin flavor. Finally, this meal contains superfoods to keep our bodies well-nourished. Is it any wonder this is such a beloved food? As a result, I simply had to share it with you all here on the blog. I am so excited to share this enfrijoladas recipe with you all. So, let’s get to it!
Quick and Easy to make
Now that I am working from home, I often have to make lunch on the spot. As a result, I find myself wanting easy to make, but delicious, lunches. I also need something that I can make quickly. As a mom and business owner, the quicker something is to prepare, the better it is for me. This meal is so quick and easy to make! I find myself making it often. However, sometimes quick meals can be unhealthy. (Think fast food.) I do not want to compromise my health by reaching for something convenient. Thankfully, that is not the case with this meal. Rather, these enfrijoladas hit the spot in more ways than one!
Nutritious Ingredients
Enfrijoladas are nutritious! For example, the main ingredient in this meal is black beans. They contain fiber, which is great for colon health. Black beans also contain protein for muscles, calcium for bones, and selenium for thyroid health. Finally, this meal is relatively inexpensive to make! Black beans and tortillas are staples in any Latin pantry and for good reason. So many delicious and nutritious meals can be created out of beans and tortillas. This enfrijoladas recipe is no exception!
Authentic Flavor
Additionally, this meal bursts with flavor. In other words, the chipotle, onion, and garlic all come together for a tasty meal! I absolutely love the idea of something that is easy to make, good for my body, and delicious. Don’t you? Remember, Herencia Cookbook is all about celebrating the flavors of Salvadoran and Mexican culture, in a healthy and modern way. This meal really hits the nail on the head for me. It is delicious, nutritious, and full of authentic flavor!
Meatless Meals
Have you noticed I have not mentioned meat? That is because this is a meatless meal! Therefore, I do not have to worry about thawing out meat. As a result of being meatless, this has a faster cooking time. So, whether you are a vegetarian or not, this meal can satisfy you for many different reasons. Are you a vegan? Then simply use vegan cheese in place of queso fresco! What a versatile dish.
Enfrijoladas Recipe
Ingredients:
- 2 cups cooked black beans in their broth
- 8 tortillas
- 1 pack of queso fresco, grated
- 3 chiles chipotle in adobo sauce
- 2 garlic cloves
- Pepitas, 2 tablespoons
- Salt, to taste
- 1 tablespoon olive oil
Directions:
- Preheat your oven to 400 F.
- In a blender, add the beans, garlic, chipotle peppers, and a pinch of salt to your blender. Blend until smooth. You want a silky smooth bean sauce here.
- Once blended, heat a pan on the stove on medium heat. Evenly coat the pan with olive oil.
- Once warm, lower the heat to medium-low.
- Add the bean mixture to the pan and bring to a slow simmer.
- While you cook the sauce, wrap the tortillas in a damp paper towel. Microwave for 20 seconds. This helps to make the tortillas more pliable.
- Once the sauce bubbles, turn off the heat.
- Carefully dip your tortilla in the sauce, covering both sides evenly.
- Place the smothered tortilla in your casserole dish. Add a bit more sauce inside the tortilla.
- Next, add about a tablespoon or two of grated queso fresco.
- Roll the tortilla.
- Repeat until all tortillas are neatly in the casserole dish.
- Cover with remaining sauce.
- Sprinkle what is left of the queso fresco all over.
- Top with pepitas.
- Place into the oven for ten minutes, or until the cheese is melted.
- Roughly chop spinach, dress with lemon juice, and Tajin.
- Remove enfrijoladas from the oven.
- Serve. Top with pickled onions and dressed spinach.
- Enjoy!
Delicious Enfrijoladas Recipe
This meal satisfies every time. To recap, enfrijoladas are easy to make, nutritious, and tasty. Further, they are a great meatless option. You can also make them vegan if you desire. Additionally, you can enjoy enfrijoladas any time of day. For example, you can enjoy enfrijoladas for breakfast with cafe de olla. Or, you can enjoy them for lunch with an agua de jamaica. Further, you can enjoy them for dinner with a paloma or michelada! What time of day do you like to enjoy this type of meal? I personally can eat it very frequently! As a matter of fact, I often make it once a week.
To sum up, what do you all think of this enfrijoladas recipe? Are you excited to make them at home? Remember, this meal is easy to make with ingredients you may already have on hand- beans and tortillas. Additionally, did you know how to make enfrijoladas prior to reading this post? Let us know in the comments. Likewise, if you liked this recipe, then check out my blog and my book for authentic SalviMex recipes with a modern (and sometimes healthy) twist.
Enfrijoladas Recipe
Ingredients
- 2 cups cooked black beans in their broth
- 8 tortillas
- 1 pack of queso fresco grated
- 3 chiles chipotle in adobo sauce
- 2 garlic cloves
- Pepitas 2 tablespoons
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 F.
- In a blender, add the beans, garlic, chipotle peppers, and a pinch of salt to your blender. Blend until smooth. You want a silky smooth bean sauce here.
- Once blended, heat a pan on the stove on medium heat. Evenly coat the pan with olive oil.
- Once warm, lower the heat to medium-low.
- Add the bean mixture to the pan and bring to a slow simmer.
- While you cook the sauce, wrap the tortillas in a damp paper towel. Microwave for 20 seconds. This helps to make the tortillas more pliable.
- Once the sauce bubbles, turn off the heat.
- Carefully dip your tortilla in the sauce, covering both sides evenly.
- Place the smothered tortilla in your casserole dish. Add a bit more sauce inside the tortilla.
- Next, add about a tablespoon or two of grated queso fresco.
- Roll the tortilla.
- Repeat until all tortillas are neatly in the casserole dish.
- Cover with remaining sauce.
- Sprinkle what is left of the queso fresco all over.
- Top with pepitas.
- Place into the oven for ten minutes, or until the cheese is melted.
- Roughly chop spinach, dress with lemon juice, and Tajin.
- Remove enfrijoladas from the oven.
- Serve. Top with pickled onions and dressed spinach.
- Enjoy!
Notes
