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

Bron:http://www.mexicanplease.com/enfrijoladas-recipe-what-to-do-with-all-those-mexican-beans/