Slightly fried tortillas filled with your choice of stuffing, and covered in a creamy bean sauce. A little goes a long way - with just a few ingredients you get 10 servings!
Lighter Option: Substitute the flour tortillas for a low carb wrap, such as Mission Carb Balance Soft Taco Flour Tortillas. These tortillas have half the amount of calories. See Nutritional Data to compare.
Prep Time: 10 Minutes | Cook Time: 30 Minutes | Total Time: 40 Minutes
Special Equipment
1 Large Pot
1 Blender
1 Medium or Large Frying Pan
Ingredients (US Standard)
3 cups Boiled Beans (or Substitute with Canned Mayocoba Beans)
1 cup White Onion, sliced for blender
1 Small Tomato, sliced for blender (about 2/3 cup)
1tbsp Minced Garlic
2 Chile de Árbol
2 cups of Chicken Broth (or substitute with water)
Salt, to taste (especially if you don't use the broth)
2-4 tbsp Cooking Oil
+/- 30 Flour Tortillas
Filling of Choice (Shredded chicken, Chorizo, or Cheese. This recipe will make up to 30 Enfrijoladas, so cook as much as you’ll need to cover the amount you'll need. In our case, we used about 1/4 cup of Chorizo per Enfrijolada)
Queso Fresco, crumbled
Mexican Crema (optional)
Sliced Avocado (optional)
Ingredients (Metric)*
638g Boiled Beans (or Substitute with Canned Mayocoba Beans)
116g White Onion, sliced for blender
126g Small Tomato, sliced for blender
15g Minced Garlic
2 Chile de Árbol
500 mL Chicken Broth (or substitute with water)
Salt, to taste (especially if you don't use the broth)
30-60 mL Cooking Oil
+/- 30 Flour Tortillas
Filling of Choice (Shredded chicken, Chorizo, or Cheese. This recipe will make up to 30 Enfrijoladas, so cook as much as you’ll need to cover the amount you'll need. In our case, we used about 1/4 cup of Chorizo per Enfrijolada)
Queso Fresco, crumbled
Mexican Crema (optional)
Sliced Avocado (optional)
*All metric units are converted and should be considered more or less.
Method
Line the bottom of a large pot with cooking oil, about 1-2tbsp (15-30 mL). Allow it to heat on Medium for about a minute
Add garlic and onion to the pot, cooking until fragrant and softened. About 2-3 minutes.
Add Tomato and Chile de Árbol to the pot. Stir to combine, and let cook for 5 minutes, stirring occasionally.
Turn burner off. Use large spoon to scoop contents of pot into a blender. Also, add the beans and chicken broth to the blender. Blend until smooth and fully combined.
Turn the heat back on for the pot, setting to Medium Low. Pour blended puree into pot. Add salt (to taste).
Let cook, stirring occasionally. If bean mixture becomes very thick, add another 1/3 cup (80 mL) of chicken broth or water. Cook for 10 minutes, then reduce heat to Low.
Cook on Low for another 10 minutes. (You may want to add additional salt if you add more water. Since we used chicken broth, we are not too concerned with salting.)
While the bean mixture is cooking, prep the tortillas. Line the bottom of the frying pan with cooking oil, about 1-2tbsp (15-30 mL). Heat on medium for a minute or two until oil is hot.
Add tortilla and allow it to cook for about 1 minute. If tortilla puffs up, use fork to lightly press it down. Flip it, and allow it to cook for another minute. Repeat step until you have lightly fried as many tortillas as desired (one tortilla makes one Enfrijolada. Recipe will make up to 30.)
Assemble the Enfrijoladas. First, dip the tortilla in your bean mixture. Add about 1/4 cup of desired filling in the middle of the tortillas. Then, gently fold the tortillas in half to make a taco.
Pour about 1/2 cup (125 mL) of bean mixture to coat the Enfrijoladas (this measurement was specifically used for a plat of 3 Enfrijoladas).
Garnish with about 1/4cup of Crumbled Queso Fresco. Additionally, garnish with Mexican Crema (optional) and/or sliced avocado. Serve immediately.
Nutritional Data
Total Yield: About 5 Cups
Serving: 3 Enfrijoladas (with 1/2 cup {125 mL} of bean mixture, with Mission Soft Taco Flour Tortillas)
Calories: 539 | Protein: 18 | Carbs: 92 | Fiber: 9 | Fats: 14
Serving: 3 Enfrijoladas (with 1/2 cup {125 mL} of bean mixture, with Mission Carb Balance Flour Tortillas)
Calories: 329 | Protein: 21 | Carbs: 71 | Fiber: 51 | Fats: 14
*Nutritional data does not reflect stuffing or optional toppings (Mexican Crema / Avocado), and will vary depending on type and amount of stuffing / toppings used. 1/4 cup of Queso Fresco was used as reference for nutritional calculation.*
Note: The Mission Carb Balance Flour Tortillas contain 19g carbs and 15g fiber per tortilla. Fiber is classified as a carb, but does not have an effect on blood sugar, so it is not taken into regard when following a low carb diet. Net carbs are instead observed, which is the difference of carbs and fiber. (Carbs - Fiber = Net Carbs). As a result, one Mission Carb Balance Flour Tortilla contains only 4 Net Carbs each, and is both calorically and low-carb friendly.
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
Comments