Enfrijoladas



Enfrijoladas
Ready in: 20 minutes | 2 servings

Ingredients
-        2 cups black beans (or pinto)
-        3 chipotles in adobo
-        2 garlic cloves
-        1 cup stock (or water)
-        8 corn tortillas
-        3-4 tablespoons of finely chopped onion
-        Monterey Jack cheese
-        1 avocado
-        cilantro (optional)
-        sour cream (optional)



Directions

1.     Add the beans, garlic and chipotles to a blender and puree until smooth
2.     Add stock (or water) until the puree has the consistency of a thick soup
3.     Warm the corn tortillas in the oven or microwave
4.     Place a big dollop of bean puree on a plate
5.     Dredge one side of a tortilla in the bean puree
6.     Flip the tortilla and fill with onion and cheese
7.     Roll tight and place in a baking dish (add some puree to the baking dish to prevent sticking)
8.     Continue rolling all of the tortillas -- this batch made 8 rolled tortillas
9.     Cover the tortillas in the baking dish with the remaining bean puree
10.  Bake for 8-10 minutes or until the cheese has melted
11.  Top with your choice of avocado, cheese, cilantro and sour cream







Comments