Corn tortillas drenched in creamy, chipotle-infused Peruano beans? I'm in!
- 2 cups cooked Peruano beans (or Black, or Pinto)
- 1/4 onion
- 1 garlic clove
- 1 chipotle in adobo
- pinch of Mexican oregano
- 1/2 teaspoon salt
- 1 cup stock (or water)
For the Enfrijoladas:
- 6-8 corn tortillas
- finely chopped raw onion (optional)
- Queso Fresco (optional)
- Crema (optional)
- cilantro (optional)
- lime (optional)
Start by cooking a roughly chopped 1/4 onion and peeled garlic clove in a glug of oil over medium heat.
Once the onion has softened you can add 2 cups cooked beans, 1 chipotle in adobo, 1/2 teaspoon salt, a pinch of Mexican oregano, and 1 cup stock. Bring it to a uniform temp and then combine well in a blender or food processor. (Always use caution when blending warm ingredients.)
Once combined, take a taste for seasoning, adding more salt or heat if you want.
Add combined bean mixture back to the same pan and simmer for a few minutes. Ideally the mixture is thick enough to cliing to tortillas. If it seems thin just let it simmer a bit longer. If it seems too thick then add splashes of stock or water.
Warm up the corn tortillas in the oven (or microwave). Alternatively, you can flash fry them in a thin layer of oil. Coat the tortillas with the bean mixture -- I use tongs to dip them into the pan.
You can serve the Enfrijoladas folded over in half or rolled up like enchiladas. Either way, be sure to spoon more bean mixture over the top of them once plated.
Keep in mind that you can creative with the innards and toppings of the tortillas. I added Queso Fresco and some raw onion to the insides of this batch, and then topped them with Crema, cilantro, and more Queso Fresco. If using melting cheese on the insides I will usually roll them up like enchiladas and give them a few minutes in the oven (400F).
Calories: 328kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Sodium: 1640mg | Potassium: 637mg | Fiber: 13g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 2.7mg | Calcium: 144mg | Iron: 3.7mg