Last week fellow Budget Byter Becky despatched me a hyperlink to this superior recipe for Enfrijoladas from MexicanPlease.com. I used to be instantly intrigued by this dish, which appeared to me to be similar to enchiladas however with a fast black bean sauce in stead of an enchilada sauce. I knew I needed to make them!
I did just a little recipe analysis and located that, like many recipes, there are a 101 methods to interpret Enfrijoladas. Some enfrijoladas are so simple as a tortilla dipped in sauce, folded, and garnished, whereas others are crammed, rolled, baked, and topped with a wide range of substances. I saved my Enfrijoladas fairly easy, with just a bit cheese and a candy onion and cilantro relish. If you need to amp it up, strive different filling and topping substances like chorizo, avocado, radishes, diced tomatoes, or perhaps even just a little cooling lime crema to steadiness the smoky spicy black bean sauce.
The black bean sauce I made makes use of chipotle peppers in adobo sauce as one of many foremost substances, so it is spicy. Unfortunately I don’t have a straightforward substitute for this ingredient because it is among the base substances for the sauce. Making a non-spicy model would require remodeling the sauce solely. If you’ve a non-spicy model of Enfrijoladas that you just prefer to make at dwelling, be at liberty to share it within the feedback for others! 🙂
Goes nice with: Warm Corn and Avocado Salad, Cumin Lime Coleslaw, Easy Pineapple Salsa, Pico de Gallo
Enfrijoladas – Tortillas in Black Bean Sauce
Enfrijoladas – Tortillas in Black Bean Sauce
Enfrijoladas are a straightforward, flavorful, and customizable recipe primarily based on corn tortillas drenched in a spicy black bean sauce.
black beans, drained
chipotle peppers in adobo sauce (1 Tbsp sauce)
candy onion, divided
cups hen or vegetable broth*
To make the black bean sauce, mix the drained black beans, chipotle peppers plus about 1 Tbsp of the adobo sauce, 1/four of the candy onion (diced), cumin, and garlic in a blender or meals processor. Starting with one cup, add the broth as you mix till a easy, thick sauce varieties. Taste and modify the salt as wanted (this can depend upon the salt content material of the broth you employ).
Preheat the oven to 350ºF. Heat the tortillas by both microwaving the stack for 30 seconds, toasting them in a skillet, or immediately on a fuel burner till calmly browned. Cover the stacked warmed tortillas with foil to retain the warmth and steam.
Finely cube the remainder of the candy onion. Roughly chop the cilantro leaves, add them to the diced onion together with a pinch of salt, and stir to mix. Set the onion and cilantro combination apart to marinate.
Pour a small quantity of the black bean sauce right into a casserole dish and unfold it round to cowl the underside. Pour extra sauce into a large shallow bowl or dish for dipping the tortillas.
One by one, dip the tortillas within the black bean sauce till each side are coated within the thick sauce. Sprinkle just a little cheese and just a little of the onion cilantro combination over half of the tortilla, fold it closed, then fold in half as soon as extra to make a triangle. Place the dipped, crammed, and folded tortillas within the ready casserole dish. Be cautious to solely place a really small quantity of filling within the tortillas to make them simpler to fold. More filling can be positioned on prime after baking.
Once all of the tortillas are dipped, crammed, folded, and positioned within the casserole dish, pour any remaining black bean sauce over prime. Bake the tortillas within the preheated oven for about 15 minutes, or simply till heated by means of. Top with the remaining cheese and onion cilantro combination after baking, then serve.
*I exploit Better Than Bouillon to combine up broth once I want it and within the quantity that I want.
**You can use your favourite cheese for this. Cojita, queso fresco, and Monterey Jack are all good. If you’ll be able to’t discover a crumbly Mexican cheese like cojita or queso fresco, feta really makes an honest substitute.
Chipotle pepers in adobo sauce are like tomato paste in that even though they arrive in a brilliant small can, I by no means appear to make use of the entire can. Luckily, similar to tomato paste, you’ll be able to freeze the leftovers to your subsequent recipe! If you’ve an additional ice dice tray you’ll be able to spoon one pepper and just a little of the sauce into every effectively and freeze till strong, then switch to a freezer bag. If not, you’ll be able to freeze them in quart-sized freezer bag. Squeeze out as a lot air as attainable, then use your palms to maneuver every pepper other than each other inside the bag, and freeze flat.
Step by Step Photos
If you’re unfamiliar with chipotle peppers in adobo, they’re often bought in these small cans that may slot in your hand and also you’ll most probably discover them within the International aisle of your grocery retailer (or, examine for a Hispanic market in your space). These are spicy smoked peppers which can be VERY flavorful, so I solely used two peppers and about 1 Tbsp of the sauce. The relaxation might be frozen to your subsequent recipe.
To make the sauce for the Enfrijoladas, add 2 drained cans of black beans to a blender or meals processor together with the 2 chipotle peppers and 1 Tbsp of adobo sauce, 1/four of a candy onion (like vidalia), half tsp cumin, and 1/four tsp garlic powder.
Add 1 cup hen or vegetable broth and mix, including extra broth as wanted, till a thick easy sauce varieties. Taste the sauce and add salt if wanted (this can rely extremely on the salt content material of the broth you employ).
Begin preheating the oven to 350ºF. Finely cube the remainder of the candy onion, and roughly chop about 1/four bunch cilantro. Combine the onion and cilantro, together with a pinch of salt, and set the combination apart.
Warm the tortillas by microwaving the stack for 30 seconds, toasting in a skillet, or immediately on a fuel flame. Cover the stack of heat tortillas with foil to carry within the warmth and steam, and preserve them pliable.
Pour a few of the black bean sauce right into a casserole dish and unfold it round to coat the underside. Pour extra of the sauce in a shallow bowl or dish to dip the tortillas. Dip every tortilla within the sauce till all sides is coated, then sprinkle just a little cheese and onion cilantro combination over half. Fold the tortilla closed, then in half yet one more time, and place it within the ready casserole dish. After the primary tortilla pictured above, I discovered it higher to make use of MUCH much less onion combination inside than what you see within the photograph, in any other case it’s simply too onion-y. More cheese by no means hurts, although. 😉
Once all of the dipped, crammed, and folded tortillas are within the ready casserole dish, pour any remaining black bean sauce over prime. Bake the enfrijoladas within the preheated oven for 15 minutes, or simply till heated by means of.
After baking, prime with just a little extra contemporary onion cilantro combination and extra cheese, then serve!
Seriously so good!