Enfrijoladas

Ingredients:

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  • 1 can La Costeña Refried Black Beans 880 gr +
  • 1 can evaporated milk
  • 1 cup water
  • 1.5 TBSP Taco seasoning +
  • 1 Chipotle chile (optional) +
  • 12 Corn Tortillas +
  • 3 TBSP cooking oil
  • 1 Chicken breast, cooked and shredded
  • FOR GARNISH:
  • 200 gr feta cheese, grated
  • 250 ml sour cream or crème fraiche
  • 1/4 onion, finely chopped
  • A bunch of fresh coriander, finely chopped

Enfrijoladas are a typical dish for almuerzo (a late brunch). They are a type of enchiladas, as the tortillas are dipped in a delicious cooked bean sauce.

The type and colour of the beans used can vary according to the region (bayo, black, pinto, etc), it is the frijol negro – Black beans – that is most commonly used in this dish.

*Enfrijoladas can also be filled with potato,  grilled veggies and even scrambled eggs to make them a perfect vegetarian dish. Beans are a great source of protein. 

Serves 4

DIRECTIONS:

  1. In a blender, add the beans, milk, water, taco seasoning and Chipotle chilli. Liquidize. 
  2. Heat over medium heat in a casserole until it thickens. Stir continuously to avoid sticking. 
  3. In a small skillet heat the oil. Fry quickly each tortilla and then dip in the bean sauce. 
  4. Lay  on a plate and  fill with the chicken. Roll. 
  5. Continue with the rest of the tortillas. Once finished, cover with the remaining bean sauce.
  6. Sprinkle with the cream and garnish with the grated cheese chopped onion and coriander.
  7. Serve with a fresh side salad, sliced avo and/or rice. 

Buen Provecho!