Enfrijoladas Bean Enchiladas

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Enfrijoladas are a comforting Mexican classic where corn tortillas are softened in a velvety black bean sauce, then folded around fresh cheese and topped with crema, onion, and cilantro. Served warm, this humble dish is weeknight-friendly yet deeply satisfying, showcasing how beans take center stage in Mexican home cooking.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 13 gFiber
• 4 gSugar
• 21 gProtein
• 740 mgSodium
• 820 mgPotassium
• 310 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the Black Bean Sauce

• 2 cans (15 oz each) black beans, drained and rinsed
• 2 tbsp olive oil or lard
• 1/2 small white onion, roughly chopped
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/4 tsp kosher salt
• 1 cup chicken or vegetable broth
• 1 tbsp fresh epazote or cilantro (optional)

For the Enchiladas

• 12 corn tortillas
• 2 cups crumbled queso fresco or shredded Oaxaca cheese
• 1 tbsp neutral oil for warming tortillas

For the Toppings

• 1/2 cup Mexican crema or sour cream
• 1/2 small white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 ripe avocado, sliced
• 1/4 cup crumbled cotija cheese

Directions

1. Heat oil in a saucepan over medium heat; add onion and cook until translucent, about 3 minutes. Stir in garlic, cumin, and oregano and cook 30 seconds until fragrant.
2. Add the drained beans, broth, and salt to the pan. Simmer uncovered for 10 minutes to meld flavors, then carefully transfer to a blender with the epazote and puree until completely smooth. Return sauce to the pan and keep warm over low heat.
3. Warm the tortillas: brush both sides lightly with oil and heat in a dry skillet over medium heat for 20 seconds per side until pliable. Stack them on a plate and cover with a clean towel to keep soft.
4. Pour about two-thirds of the warm bean sauce into a wide shallow bowl. Dip each tortilla one at a time into the sauce for 3-4 seconds per side to coat generously without tearing.
5. Place a dipped tortilla on a plate, spoon 2-3 tablespoons of cheese down the center, and fold into a neat half-moon envelope. Repeat with the remaining tortillas and cheese, arranging them slightly overlapping on a serving platter or individual plates.
6. Spoon the remaining warm bean sauce over the folded tortillas. Drizzle crema in a zigzag pattern across the top, then scatter diced onion, chopped cilantro, and cotija cheese evenly over all.
7. Serve immediately, garnished with avocado slices on the side. Offer extra crema and a small bowl of warm bean sauce for spooning over each portion as desired.

Cook’s Notes

• Warm tortillas thoroughly before dipping; cold tortillas tear easily and won't soak up the sauce evenly.
• For a deeper flavor, simmer a small piece of bacon or chorizo in the sauce before blending.
• Epazote is traditional and adds a distinctive herbal note, but a small handful of cilantro works as a substitute.
• Use freshly made or high-quality corn tortillas labeled 'para enchilar' if available, as they hold sauce better than stiff supermarket versions.
• Top with pickled jalapeños or crumbled queso añejo for a sharper finish.

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