Enfrijoladas
An extra easy Mexican Enfrijoladas recipe featuring corn tortillas, melty cheese, and a 2-minute, creamy black bean sauce with chipotles!
Ingredients
- 1 can black beans 15-ounce
- 3/4 cup water
- 1 clove garlic
- 2 tablespoons cilantro chopped
- 1/2 tablespoon adobo sauce from chipotles in adobo sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 12 pieces corn tortillas
- 1 1/2 cups Oaxaca or Monterey Jack cheese freshly shredded
Instructions
- Add all of the sauce ingredients to a blender and process until smooth and pureed.
- Preheat the oven to 350 and have ready a greased 9x13 casserole dish.
- Spoon just enough of the black bean sauce to the bottom of the dish and pour the remaining sauce into a shallow bowl or dish.
- Stack 4-6 tortillas and wrap loosely in damp paper towels. Microwave for about 30 seconds, just until the tortillas are warmed through. Repeat with any remaining corn tortillas.
- Dip a corn tortilla into the bowl of sauce to coat. Then, transfer to a work surface and add a generous tablespoon of cheese down the center. Roll the tortilla and place it seam-side down in the casserole dish. Repeat with the remaining tortillas.
- Once all the tortillas have been assembled, pour the remaining black bean sauce over the top and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 30 minutes. Serve and enjoy!
Notes
An extra easy Mexican Enfrijoladas recipe featuring corn tortillas, melty cheese, and a 2-minute, creamy black bean sauce with chipotles!