How many servings does this recipe make?

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

What ingredients do I need for Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe?

You need 10 ingredients. The key ingredients include: 2 cups low-sodium chicken broth, 3 dried ancho chiles, 3 garlic cloves, chopped, 8 ounces queso fresco (see note), and more.

Is Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe suitable as soups & stews?

Yes, Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe?

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

Enfrijoladas (Corn Tortillas In Black Bean Sauce) R

Name: Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium chicken broth; 3 dried ancho chiles; 3 garlic cloves, chopped; 8 ounces queso fresco (see note); 1 small white onion, finely chopped; 2 (16-ounce) cans refried black beans; Salt; 12 (6-inch) corn tortillas; 2 tablespoons vegetable oil; 1/2 cup cilantro leaves

Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe

Eats Now Editorial Team · 713 kcal · Soups & Stews

1
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 450u00b0F.
2
Bring broth to boil in small saucepan or liquid measuring cup in microwave. Add chiles and soak until softened, about 20 minutes. Transfer chiles (reserving broth) to cutting board, then stem, seed, and coarsely chop.
3
In medium bowl, combine cheese and onion. In blender, puree beans, 1 cup broth, chiles, and garlic until smooth; season to taste with salt. Transfer to large bowl. Stir in enough reserved broth to make bean sauce resemble the texture of hot fudge sauce.
4
Brush tortillas on both sides with oil and arrange in single layer on 2 baking sheets. Bake until lightly crisp and golden, about 6 minutes, turning tortillas over with tongs halfway through cooking. Tortillas should still be pliable. Transfer baking sheets to cooling racks.
5
Spread 1 cup bean mixture in bottom of 13- by 9-inch baking dish. Using tongs, dip tortillas in bean mixture, 1 at a time, allowing excess to drip back into bowl. Transfer to baking sheet. Repeat procedure with remaining tortillas. Reserve 3/4 cup cheese-onion mixture, then divide the rest evenly among tortillas, sprinkling mixture only on one half of each tortilla. Fold tortillas over and transfer to prepared baking dish, overlapping slightly.
6
Reserve 3/4 cup cheese-onion mixture, then divide the rest evenly among tortillas, sprinkling mixture only on one half of each tortilla. Fold tortillas over and transfer to prepared baking dish, overlapping slightly.
7
With rubber spatula, scrape any of the bean mixture from the baking sheets into the sauce in the bowl. Pour remaining bean mixture over tortillas. Cover baking dish with foil and bake just to warm through, 5 to 7 minutes. Transfer to cooling rack and allow to set about 3 minutes. Remove foil, sprinkle enfrijoladas with remaining cheese-onion mixture and cilantro. Serve immediately (see note).

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

Enfrijoladas (Corn Tortillas In Black Bean Sauce) Recipe

Tips for the best results

Variations & substitutions

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