Enfrijoladas with Sabanero Hard Cheese.
ENFRIJOLADAS – MEXICAN ENCHILADAS COVERED IN A BLACK BEAN SAUCE STUFFED WITH CHEESE AND READY IN ONLY 15 MINUTES!
These corn tortillas dipped in a silky smooth black bean sauce, filled with fresh crumbly Sabanero cheese and ready in only 15 minutes. Pretty much one of the best Mexican vegetarian meals ever!
INGREDIENTS
2 15-ounce cans black beans
1 chipotle peppers in adobo sauce(add more or less depending on how spicy you like it - I used 3 peppers with sauce)
1/2 cup chopped onions
1 1/2 teaspoon minced garlic(about 3 cloves)
1/4 teaspoon oregano
1 tablespoon olive oil
12 corn tortillas
8 ounces queso fresco (feta, cotija or monterey jack cheese would also work)
for topping: chopped cilantro, sour cream
1) The most important part of the dish is the black bean sauce. To make, just blend together some canned black beans, chipotle peppers in adobo sauce, onions, garlic and oregano – that’s it!
The result is a rich, smoky and smooth sauce that I would totally eat as a soup. It’s so addicting and keeps you coming back for more.
2) The next step is heating and slightly cooking the sauce in a pot with a tablespoon of olive oil until it’s hot and bubbly. This step adds another layer of flavor and slightly cooks out some of the strong raw onion flavor, making the sauce richer and well balanced. Once the sauce is bubbling, remove it from the heat and set it aside.
3) Next step is to heat up the corn tortillas. You can do this on the stove on a tortilla griddle or in the microwave for about 60 seconds, until they’re warm and pliable. Then carefully dip the tortillas in the black bean sauce, transfer to a plate and fill with cheese.
4) You can then roll them up like an enchilada or simply fold them in half like a taco and fill it with Sabanero Hard Cheese
5) Top them with more Frijolada sauce and more cheese, sour cream and cilantro.
Enjoy it!!!
Author: Isabel Eats
PREP TIME: 10 mins
COOK TIME: 5 mins
TOTAL TIME: 15 mins
SERVINGS: 12 enchiladas
