Ingredients:
2 cups cooked black beans (or canned, drained and rinsed)
1 cup chicken broth (or vegetable broth)
1 garlic clove
1/2 small onion, chopped
1 tablespoon olive oil
8 corn tortillas
2 cups cooked shredded chicken (optional)
1/2 cup crumbled queso fresco or cotija cheese
1/4 cup Mexican crema or sour cream
1 avocado, sliced
1/4 cup chopped red onion
Fresh cilantro, chopped (for garnish)
Salt and pepper to taste
Directions:
Prepare the Bean Sauce: In a blender, combine the cooked black beans, chicken broth, garlic clove, and chopped onion. Blend until smooth. Season with salt and pepper to taste.
Cook the Sauce: In a medium skillet, heat the olive oil over medium heat. Pour the blended bean mixture into the skillet and cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Adjust seasoning if needed.
Warm the Tortillas: In a separate pan, lightly warm the corn tortillas one by one, either by quickly passing them through hot oil or heating them on a dry skillet. This will make them more pliable.
Assemble the Enfrijoladas: Dip each tortilla into the warm bean sauce, coating both sides. Place the coated tortilla on a plate, add a small amount of shredded chicken in the center (if using), and fold the tortilla over like an enchilada or simply stack them flat.
Top and Serve: Once all the tortillas are prepared and plated, spoon additional bean sauce over them. Garnish with crumbled queso fresco, a drizzle of Mexican crema, avocado slices, chopped red onion, and fresh cilantro.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 300 kcal per serving
Servings: 4
