Enfrijoladas
- Total Time
- About 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound (1⅛ cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water
- 1onion, cut in half
- 2plump garlic cloves, minced
- 1 to 2sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)
- 1 to 2teaspoons ground cumin, to taste
- ½ to 1teaspoon ground mild chili powder (more to taste)
- Salt to taste
- 12corn tortillas
- ¼cup chopped walnuts (optional)
Nutritional analysis per serving (4 servings)
417 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 5 grams polyunsaturated fat; 73 grams carbohydrates; 15 grams dietary fiber; 3 grams sugars; 18 grams protein; 397 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1½ inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
- Step 2
Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don’t stick. Taste and adjust salt. Keep warm.
- Step 3
Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
- Step 4
Assemble the enfrijoladas just before serving them. Spoon about ½ cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.
- Advance preparation: The beans can be made through Step 1 and kept for up to 4 days in the refrigerator or they can be frozen for a few weeks. Bring back to a simmer and proceed with Step 2.
Private Notes
Comments
Less messy recommendation ... I assembled this like I do an enchilada casserole. spread the bean puree on 3 layers of 4 corn tortillas with queso fresco and roasted pepitas (pumpkin seeds) sprinkled between each layer. When you serve it cut it into squares like you would lasagna and serve topped with diced tomatoes, sliced black olives and sliced green onions.
Way better than expected. I added fresh mexican oregano on along with the cilantro leaves to finish plus some tomatillo poblano salsa.
I used canned beans too and found that with 20 minutes of cooking they were ready to puree. More cumin and a 1/4 teaspoon of fresh chopped habanero helped up the ante on puree. Definitely yummy.
I've made these for years, but my approach -- perhaps unorthodox -- is different and MUCH faster: * Can of black beans in a blender * Coarsely blend * Into deep frying pan; heat to simmer * Drop tortilla onto beans to coat, then flip * Drop cheese in middle; sour cream, too, if mood strikes * Fold entire tortilla in half, use spatula to lift and put on plate Start to finish: half-hour, tops.
Some chipotle peppers in Adobo sauce really upped the anty. Go heavy on cumin. Walnuts were a must.
This is tasty, satisfying, and relatively hands off. Used some delicious Rancho Gordo black beans and gave it plenty of time to cook down a little more after blending. Served with a simple lime-dressed cabbage slaw
We are at a resort in San Jose Del Cabo and they serve them with chorizo and scrambled eggs. Delicious— can’t wait to try at home with this recipe and make these additions.