You’ve probably had red-sauce enchiladas before, but have you tried enfrijoladas? They’re just as yummy, easy, and inexpensive to make. Try your hand at the recipe below.
Frijol is the Spanish word for bean. In this dish, purred beans will be used as a sauce. I made these for dinner last night and grilled chicken breasts as a side. They were delicious!
4 cups cooked black or pinto beans
2 tablespoon olive oil
salt and pepper
2 tbs cumin
1/4 of an onion, diced
2 garlic cloves, minced
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Monterrey Jack cheese (or whatever you have on hand)
Sour cream, for drizzling
Start by making the refried beans. In a saute pan, heat 1 tablespoon of olive oil over medium-high heat. Add the onion and saute until it’s soft. Then add cumin and continue sauteing. Add the beans to the pan and simmer for 10 minutes. Be careful when you do this! Cool the beans for about 5 minutes and put them in the blender to puree. You want them to be extra runny like a sauce. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently. Add salt and pepper, to taste.
To warm up the tortillas, preheat the oven to 350 degrees Fahrenheit. Spritz the rest of the olive oil on the tortillas and sprinkle with a dash of salt. Keep an eye on them so they don’t burn. They’re ready when they are crunchy.
Use tongs to pass the tortillas 1 by 1 through the refried bean sauce until they are coated on both sides with the sauce and they’re semi-soft. Set aside on a plate by folding them in half. (You can also fill them with chicken or veggies at this point.)
Arrange them in a 9 by 13-inch baking dish and top with your favorite cheese. Bake until cheese is melted about 10 to 15 minutes. To serve, drizzle with sour cream and top with onions or chicken. What are your go-to meals tight now?
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