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Per serving
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- 1
Blend the bean sauce
Dump the black beans (with their liquid) into a blender along with the chipotle peppers, chopped onion, minced garlic, vegetable stock, salt, and Mexican oregano. Blend until it's completely silky smooth. This sauce is so good you'll want to eat it with a spoon, and honestly, nobody's stopping you.
- 2
Simmer it down
Heat the vegetable oil in a medium pot over medium-high heat, then pour in that gorgeous bean sauce. Cook, stirring often, until it's hot and bubbly, about 5 minutes. If it thickens up too much, splash in a little water or broth to loosen it back to a dip-able, yogurt-like consistency.
- 3
Fry the tortillas (optional but worth it)
Add about a half inch of oil to a deep skillet and heat to 350 degrees F. Fry each corn tortilla for about 15 seconds until just softened, then drain on paper towels. Short on time? Skip the frying and just warm the tortillas in a dry skillet or the microwave until pliable.
- 4
Dip and fill
One at a time, dip each tortilla into the warm bean sauce so it's fully coated, lay it on a plate, and tuck a little crumbled queso fresco inside. Fold it over like a taco or roll it like an enchilada, whatever mood you're in.
- 5
Top and devour
Pile the finished enfrijoladas on a plate and shower them with more queso fresco, sliced red onion, chopped cilantro, and a drizzle of Mexican crema. Serve right away while everything's warm.
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Enfrijoladas (Tortillas in Smoky Black Bean Sauce)
Created by: TacoEveryDay
Ingredients
- 30 oz black beans
- 2 chipotle peppers in adobo sauce
- 1/2 cup onion
- 3 garlic
- 1/4 tsp dried Mexican oregano
- 1 tbsp vegetable oil
- 1 1/2 cup vegetable stock
- 1 1/2 tsp salt
- 12 corn tortillas
- 8 oz queso fresco
- red onion
- cilantro
- Mexican crema
Instructions
- Blend the bean sauceDump the black beans (with their liquid) into a blender along with the chipotle peppers, chopped onion, minced garlic, vegetable stock, salt, and Mexican oregano. Blend until it's completely silky smooth. This sauce is so good you'll want to eat it with a spoon, and honestly, nobody's stopping you.
- Simmer it downHeat the vegetable oil in a medium pot over medium-high heat, then pour in that gorgeous bean sauce. Cook, stirring often, until it's hot and bubbly, about 5 minutes. If it thickens up too much, splash in a little water or broth to loosen it back to a dip-able, yogurt-like consistency.
- Fry the tortillas (optional but worth it)Add about a half inch of oil to a deep skillet and heat to 350 degrees F. Fry each corn tortilla for about 15 seconds until just softened, then drain on paper towels. Short on time? Skip the frying and just warm the tortillas in a dry skillet or the microwave until pliable.
- Dip and fillOne at a time, dip each tortilla into the warm bean sauce so it's fully coated, lay it on a plate, and tuck a little crumbled queso fresco inside. Fold it over like a taco or roll it like an enchilada, whatever mood you're in.
- Top and devourPile the finished enfrijoladas on a plate and shower them with more queso fresco, sliced red onion, chopped cilantro, and a drizzle of Mexican crema. Serve right away while everything's warm.