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Forkin
BreakfastBrunchMain Course

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.

Vegetarian Enfrijoladas

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. 1

    In a medium saucepan, heat the vegetable oil for the sauce over medium heat.

    Около 1 мин

  2. 2

    Add the chopped white onion and cook until softened, about 4-5 minutes.

    Около 5 мин

  3. 3

    Stir in the minced garlic and cook for another minute until fragrant.

    Около 1 мин

  4. 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. 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. 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. 7

    In a separate skillet, heat the vegetable oil for frying over medium-high heat.

    Около 1 мин

  8. 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. 9

    Dip one warm, fried tortilla into the bean sauce, ensuring it is fully coated.

  10. 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. 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. 12

    Pour any remaining bean sauce over the top of the plated enfrijoladas.

    Около 1 мин

  13. 13

    Garnish with a drizzle of Mexican crema, the crumbled garnish cheese, thinly sliced onion, and optional fresh cilantro.

    Около 1 мин

  14. 14

    Serve immediately while warm.

На порцию

Пищевая ценность

65%Оценка
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

Хранение

Store leftover enfrijoladas in an airtight container in the refrigerator.

Разогрев

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