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Enfrijoladas

Created by Linky on February 14, 2023

3 cups cooked pinto beans
1 cup bean broth
3-7 ounces canned chipotle pepper in adobo sauce (depends on how spicy you like it)
1/2 tablespoon salt, or to taste
1 cup oil (for frying)
10 corn tortillas

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.