Enfrijoladas
Imagine your favorite chicken enchiladas but instead of dredging them in enchilada sauce, you use a homemade black bean puree! It's incredible.
Servings: 4 people
Ingredients
- 2 cups cooked black beans
- 2 chipotles in adobo
- 3 cloves garlic
- 1/2 teaspoon salt
- 1 cup water
- 8 corn tortillas
- 3-4 tablespoons finely chopped onion
- 2 cups Monterey Jack cheese shredded
- 1 cup shredded rotisserie chicken
- cilantro
- crema
- queso fresco
Instructions
- Pre-heat oven to 425 degrees F.
- Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste and adjust salt as needed. If you want it spicier, add a few teaspoons of the liquid from the chipotles in adobo. Transfer most of the mixture to a large shallow bowl and line a baking dish with about 1/3 cup of the mixture to create a base layer.
- Warm the corn tortillas slightly over a flame, or in the microwave. Dip one side of a tortilla in the bean puree. Flip the tortilla and add a few tablespoons of onions, shredded cheese and chicken. Roll the tortilla up and place in a baking dish seam side down into the bean puree. Continue with the remaining tortillas and fillings.
- Cover the tortillas in the baking dish with the remaining bean puree and sprinkle with any remaining Monterey jack cheese. Bake for 8-10 minutes or until the cheese has melted.
- Serve immediately and top with queso fresco, cilantro and crema.