Smoky Black Bean Enfrijoladas Recipe

Name: Smoky Black Bean Enfrijoladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Chile Arbol, Or Other Dried Red Peppers, Stems Removed; 1 whole White Or Red Onion, Finely Chopped; 3 cups Cooked Black Beans; 1/2 teaspoons Goya All-purpose Seasoning, Or Salt; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Paprika; 2 Tablespoons Lard, Melted (or Vegetable Oil); 1 cup Chicken Broth (or Vegetable); 16 whole Small Corn Tortillas; 2 Tablespoons Vegetable Oil, Optional; 2 cups Shredded Cooked Chicken (optional); 1/2 cups Crumbled Cotija Cheese; 1/2 cups Chopped Cilantro; 1 whole Avocado (peeled, Pitted And Sliced)

Servings: persons

2 whole Chile Arbol, Or Other Dried Red Peppers, Stems Removed
1 whole White Or Red Onion, Finely Chopped
3 cups Cooked Black Beans
1/2 teaspoons Goya All-purpose Seasoning, Or Salt
1/2 teaspoons Ground Cumin
1/2 teaspoons Paprika
2 Tablespoons Lard, Melted (or Vegetable Oil)
1 cup Chicken Broth (or Vegetable)
16 whole Small Corn Tortillas
2 Tablespoons Vegetable Oil, Optional
2 cups Shredded Cooked Chicken (optional)
1/2 cups Crumbled Cotija Cheese
1/2 cups Chopped Cilantro
1 whole Avocado (peeled, Pitted And Sliced)

1
1. Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil in the pan for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.
2
2. Place half of the chopped onion into the same skillet and dry-fry for 3-4 minutes or until the onions are nicely browned. Transfer onions to the food processor or blender.
3
3. Add the cooked beans, Goya (or salt), cumin, paprika and lard into the blender as well and puree until smooth. Add the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.
4
If your tortillas are a bit stale or stiff, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.
5
4. Place 4 tortillas in a serving bowl (I folded them in quarters and layered them in a fan shape), then spoon a quarter of the bean sauce over the top. Top with some of the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro and avocado. Repeat with the remaining ingredients to make four servings.

971

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 whole Chile Arbol, Or Other Dried Red Peppers, Stems Removed, 1 whole White Or Red Onion, Finely Chopped, 3 cups Cooked Black Beans, 1/2 teaspoons Goya All-purpose Seasoning, Or Salt, and more.

Yes, Smoky Black Bean 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.

That's it — enjoy your meal!

Smoky Black Bean Enfrijoladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions