Enfrijoladas Recipe

Name: Enfrijoladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups pinto beans (Frijoles De La Olla, recipe follows); 3 cups chicken broth; 1 tablespoon olive oil; 3/4 cup onion; 1 plum tomato, roughly chopped; 1 medium serrano chili, seeded and minced; 2 garlic cloves, minced; 1/2 teaspoon dried oregano; salt & freshly ground black pepper; 8 corn tortillas; 2 cups manchego cheese, Swiss or 2 cups monterey jack cheese; Mexican crema or sour cream, for drizzling

Servings: persons

4 cups pinto beans (Frijoles De La Olla, recipe follows)
3 cups chicken broth
1 tablespoon olive oil
3/4 cup onion
1 plum tomato, roughly chopped
1 medium serrano chili, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
salt & freshly ground black pepper
8 corn tortillas
2 cups manchego cheese, Swiss or 2 cups monterey jack cheese
Mexican crema or sour cream, for drizzling

1
Preheat the oven to 350 degrees F.
2
Put the drained beans and chicken broth in a large bowl.
3
In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
4
Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
5
To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

1133

kcal

Calories

Fat

116

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups pinto beans (Frijoles De La Olla, recipe follows), 3 cups chicken broth, 1 tablespoon olive oil, 3/4 cup onion, and more.

Yes, Enfrijoladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Enfrijoladas

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