Vegetarian Enfrijoladas
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.
Оригинальный рецепт от Forkin
- Общее время
- 30 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 582 kcal
Информация об аллергенах: может содержать молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Bean Sauce
- 1 ст. л.vegetable oil
- 0,5 шт.white onion, finely chopped
- 2 зубчикgarlic, minced
- 480 gcanned black beans, rinsed and drained
- 360 mlvegetable broth
- 1 шт.chipotle pepper in adobo, finely chopped
- 1 ч. л.dried oregano
- 0,5 ч. л.ground cumin
- 0,5 ч. л.salt
Ингредиенты
- 3 ст. л.vegetable oil, for frying
- 12 шт.corn tortilla
Filling
- 60 gqueso fresco, crumbled
Garnish
- 60 gqueso fresco, crumbled
- 120 mlmexican crema
- 0,5 шт.white onion, thinly sliced
- 0,25 стаканfresh cilantro, chopped(необязательно)
Инвентарь
saucepan · skillet · tongs · blender · cutting board · knife
Приготовление
Шаг за шагом
- 1
In a medium saucepan, heat the vegetable oil for the sauce over medium heat.
Около 1 мин
- 2
Add the chopped white onion and cook until softened, about 4-5 minutes.
Около 5 мин
- 3
Stir in the minced garlic and cook for another minute until fragrant.
Около 1 мин
- 4
Add the rinsed black beans, vegetable broth, chipotle pepper, dried oregano, ground cumin, and salt to the saucepan.
Около 1 мин
Совет повара: 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.
Около 10 мин
- 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.
Около 2 мин
Совет повара: 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.
Около 1 мин
- 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.
Около 5 мин
Совет повара: 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.
Около 3 мин
Совет повара: 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.
Около 1 мин
- 13
Garnish with a drizzle of Mexican crema, the crumbled garnish cheese, thinly sliced onion, and optional fresh cilantro.
Около 1 мин
- 14
Serve immediately while warm.
На порцию
Пищевая ценность
- Калории
- 581,6kcal
- Белок
- 17,8g
- Углеводы
- 63,3g
- Жиры
- 29,5g
- Клетчатка
- 11,5g
- Сахара
- 5,3g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
Store leftover enfrijoladas in an airtight container in the refrigerator.
Reheat gently in the microwave or in a covered, oven-safe dish at 175°C (350°F) until warmed through.