Enfrijoladas
"Not as common as some other Mexican food, it sounded interesting though! Might want to wear a bib!!"
Ingredients
Nutritional
- Serving Size: 1 (416.4 g)
- Calories 1238.2
- Total Fat - 98.9 g
- Saturated Fat - 35 g
- Cholesterol - 151.2 mg
- Sodium - 2658.9 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 5.4 g
- Sugars - 18 g
- Protein - 35.8 g
- Calcium - 1120.5 mg
- Iron - 2.7 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
(Beans should be cooked ahead of time, or use canned beans, drained & save liquid)
Step 2
Put pinto beans, bean broth, chipotle, and salt in a blender.
Step 3
Blend until smooth.
Step 4
If it’s too thick, add more 1/2 cup more bean broth, or water!
Step 5
Taste for salt.
Step 6
Pour into a shallow dish.
Step 7
Meanwhile, heat oil in a large skillet.
Step 8
Fry tortilla for 1 minute on each side.
Step 9
Place on a paper towel to soak up any excess oil.
Step 10
Repeat with all of the tortillas.
Step 11
Dip each tortilla individually into the bean sauce.
Step 12
Add 2 tablespoons fo cheese to the center of the tortilla.
Step 13
Fold over one half of the tortilla.
Step 14
Repeat with remaining tortillas.
Step 15
Cover the ones already assembled with foil to keep warm. You can keep them in a low temp oven.
Step 16
Top with onion, avocado, cilantro, and jalapenos.
Tips & Variations
No special items needed.