Enfrijoladas

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Gimme some Oven

Total Time

35 minutes

Prep Time

20 minutes

Cook Time

15 minutes

Rating

(11)

Ingredients

12 - 16 servings

1 batch Chipotle Black Bean Sauce (see below)
corn or flour tortillas
your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
your favorite toppings (ex: diced avocado, chopped fresh cilantro, crumbled queso fresco, diced red onion, Mexican crema or sour cream, fresh lime wedges, etc.)
fresh lime wedges
2 (15-ounce) cans black beans, rinsed and drained
4 cloves garlic, peeled
2 chipotles in adobo sauce, or more to taste
2 cups chicken or vegetable stock
1/2 cup diced white onion
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano (I recommend Mexican oregano, if available)
1/2 teaspoon salt, or more to taste

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Preparation

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Step 1

Heat oven to 350°F.

Step 2

Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.

Step 3

If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove. (You can skip this step with flour tortillas.) Then gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.

Step 4

Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.

Step 5

Serve immediately, garnished with your favorite toppings. (And I recommend a few generous squeezes of fresh lime juice!)

Step 6

Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)