Description
Creamy black bean sauce, warm corn tortillas, crumbled queso fresco, and smoky chorizo come together in this classic Mexican comfort dish. Enfrijoladas are simple to prepare yet full of flavor, making them perfect for family meals, weeknight dinners, or a satisfying weekend brunch.
Ingredients
Scale
- 6 tablespoons cooking oil, divided
- ¼ piece white onion
- 2 garlic cloves
- 2 (12-ounce) cans black beans, rinsed
- 1 1 ½ cup water
- 1 teaspoon chicken or vegetable bouillon
- 12 corn tortillas
- 6 ounces chorizo, cooked
- 1 (10 ounce) package queso fresco, crumbled
- ¼ piece red onion, sliced
- cilantro for garnish
Instructions
- Heat 1 tablespoon cooking oil in a large skillet over medium heat. Add onion and garlic and fry for 3 minutes, stirring frequently. Transfer to blender. Add beans, water and bouillon to blender. Blend until smooth.
- Heat 3 tablespoons oil in skillet over medium-low heat. Add blended bean mixture and bring to a simmer for 5 minutes. Remove from heat and set aside. Keep warm.
- Heat remaining oil in a large skillet over medium heat. Lightly fry tortillas, about 15 seconds on each side. Transfer to a plate to cool slightly.
- Dip each fried tortilla into bean mixture, covering both sides. Transfer to a serving plate. Add queso fresco and chorizo. Roll. Repeat with remaining tortillas. Top with more queso fresco, chorizo, onion, and cilantro. Serve.