Enfrijoladas (tortillas in black bean sauce)
Warm corn tortillas dipped in a silky blended black bean sauce, folded around queso fresco and topped with crema and onion, a Mexican home-kitchen dinner made from two cans.
- 35 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.89 a serving
- 570 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 2 cans black beans, not drained
- 1 cup vegetable broth
- 1 white onion, quarter roughly chopped, rest thinly sliced
- 2 cloves garlic
- 12 corn tortillas
- 1 cup queso fresco, crumbled
- ½ cup sour cream
- 1 avocado, sliced (optional)
- 2 tbsp cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
- 1 tbsp olive oil
Each serving has about 570 calories, 24 g protein, 78 g carbs and 19 g fat, and costs about $1.89 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No black beans? Pinto beans or kidney beans work.
- No queso fresco? Cotija cheese or feta cheese works.
- No sour cream? Plain Greek yogurt works.
- No avocados? Guacamole works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Put the beans with their liquid, the broth, the quarter of onion, garlic, cumin, oregano and salt in a blender and blend until completely smooth.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Dolly’s tip: Hold the lid down with a folded towel. Blenders love to splash.Heat the oil in a large over medium heat, pour in the bean sauce and bring it .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heat
Cook, stirring often, about 5 minutes, until it’s like a thin gravy that coats a spoon. Turn the heat to low.
Medium heatTimer: 5 min
Dolly’s tip: Too thick to dip? Stir in a splash of water. It keeps thickening as it sits.Wrap the tortillas in a damp paper towel and microwave 1 minute, until soft.
Timer: 1 min
Dip a tortilla in the sauce with tongs to coat both sides, lay it on a plate, sprinkle a spoonful of queso fresco over half, and fold it in half and in half again. Repeat, 3 to a plate.
Dolly’s tip: A few seconds in the sauce is plenty. Longer and the tortilla goes soft and tears.Food safety: If you’re pregnant, buy queso fresco labeled “made with pasteurized milk,” and for extra care, warm it until it’s steaming hot.
Spoon the rest of the sauce over the folded tortillas.
Top with the onion, sour cream, the rest of the queso fresco, avocado and cilantro.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
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Smoky black bean soup
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Migas (Tex-Mex eggs with tortilla strips)
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Black bean and corn salad
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Vegetarian dinners ›Pantry dinners ›What to make with black beans and avocados ›