BreakfastBrunchMain Course

Vegetarian Enfrijoladas

Name: Vegetarian Enfrijoladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 tbsp vegetable oil; 0.5 pcs white onion finely chopped; 2 clove garlic minced; 480 g canned black beans rinsed and drained; 360 ml vegetable broth; 1 pcs chipotle pepper in adobo finely chopped; 1 tsp dried oregano; 0.5 tsp ground cumin; 0.5 tsp salt; 3 tbsp vegetable oil for frying; 12 pcs corn tortilla; 60 g queso fresco crumbled; 60 g queso fresco crumbled; 120 ml mexican crema; 0.5 pcs white onion thinly sliced; 0.25 cup fresh cilantro chopped (optional)

A classic Mexican breakfast dish featuring corn tortillas lightly fried, filled with cheese, and smothered in a savory, smooth black bean sauce. This satisfying and flavorful meal is topped with fresh garnishes for a contrast in texture and taste.

An original recipe by Forkin

Total time: 30 min
Serves: 4
Difficulty: Medium
Per serving: 582 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Bean Sauce

1 tbspvegetable oil
0.5 pcswhite onion, finely chopped
2 clovegarlic, minced
480 gcanned black beans, rinsed and drained
360 mlvegetable broth
1 pcschipotle pepper in adobo, finely chopped
1 tspdried oregano
0.5 tspground cumin
0.5 tspsalt

Ingredients

3 tbspvegetable oil, for frying
12 pcscorn tortilla

Filling

60 gqueso fresco, crumbled

Garnish

60 gqueso fresco, crumbled
120 mlmexican crema
0.5 pcswhite onion, thinly sliced
0.25 cupfresh cilantro, chopped(optional)

Equipment

saucepan · skillet · tongs · blender · cutting board · knife

The method

Step by step

1
In a medium saucepan, heat the vegetable oil for the sauce over medium heat.
About 1 min
2
Add the chopped white onion and cook until softened, about 4-5 minutes.
About 5 min
3
Stir in the minced garlic and cook for another minute until fragrant.
About 1 min
4
Add the rinsed black beans, vegetable broth, chipotle pepper, dried oregano, ground cumin, and salt to the saucepan.
About 1 min
Cook’s note: If you prefer a milder sauce, use less chipotle pepper or omit it.
5
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the flavors to meld.
About 10 min
6
Carefully transfer the hot mixture to a blender and blend until completely smooth. Return the sauce to the saucepan and keep warm over low heat.
About 2 min
Cook’s note: Use caution when blending hot liquids. You can also use an immersion blender directly in the pot.
7
In a separate skillet, heat the vegetable oil for frying over medium-high heat.
About 1 min
8
Working one at a time, fry each corn tortilla for about 15-20 seconds per side until softened and pliable, but not crisp. Place on a plate lined with paper towels.
About 5 min
Cook’s note: Don't overcrowd the pan; fry one or two tortillas at a time.
9
Dip one warm, fried tortilla into the bean sauce, ensuring it is fully coated.
10
Place the coated tortilla on a serving plate, add some of the filling cheese down the center, and fold it in half or roll it up.
11
Repeat the dipping and filling process with the remaining tortillas, arranging them on serving plates.
About 3 min
Cook’s note: This process is quickest if you set up an assembly line: tortillas, sauce, filling, and plates.
12
Pour any remaining bean sauce over the top of the plated enfrijoladas.
About 1 min
13
Garnish with a drizzle of Mexican crema, the crumbled garnish cheese, thinly sliced onion, and optional fresh cilantro.
About 1 min
14
Serve immediately while warm.

Per serving

Nutrition

65%Score

Calories: 581.6kcal
Protein: 17.8g
Carbs: 63.3g
Fat: 29.5g
Fibre: 11.5g
Sugar: 5.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover enfrijoladas in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or in a covered, oven-safe dish at 175°C (350°F) until warmed through.