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Enfrijoladas
By Donna John · 30seconds.com
Yield: 4
20 min
Corn tortillas dipped in chipotle-black bean sauce, filled with cheese and onion, then baked until bubbly.
| prepPreheat oven to 425°F / 220°C | ||||||
| 480 ml black beans | Blend beans, chipotles, garlic until smooth | Add broth, blend to thick soup consistency | Dip tortilla in sauce, fill with cheese & onion, roll | Spread sauce in pan, layer rolled tortillas | Cover with remaining sauce, bake 425°F / 220°C, 8 min | Serve with avocado, cilantro, crema & queso fresco |
| 3 chipotles in adobo | ||||||
| 2 cloves garlic, minced | ||||||
| 240 ml chicken broth or water | ||||||
| 8 corn tortillas | Warm tortillas, wrapped, 1 min | |||||
| 115 g shredded Monterey Jack cheese | ||||||
| 40 g finely chopped onion (optional) | ||||||
| sliced avocado | ||||||
| fresh chopped cilantro | ||||||
| Mexican crema | ||||||
| queso fresco or cotija cheese | ||||||
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