Enfrijoladas

Ingredients

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Peppers, in Adobo Sauce, Chipotles

  La Costena

  2 pieces or 30g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 clove or 6g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Salt

  Table

  1 ½ tsp or 9g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Mexican cheese

  Queso anejo

  6 oz or 170g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Pepper or hot sauce

  Ready-to-serve

  6 tsp or 29g

Directions

1. In a blender, combine the undrained black beans, chipotle peppers, onions, garlic, vegetable broth, salt, and oregano. Blend until smooth.
2. Heat olive oil in a medium pot over medium-high heat. Add the black bean sauce and cook, stirring frequently, until hot and bubbly. Add water or broth if the sauce thickens too much.
3. Warm the corn tortillas on a skillet or in the microwave until pliable.
4. Dip each tortilla into the black bean sauce, then transfer to a plate and fill with cheese. Roll or fold as desired.
5. Serve immediately with fresh cilantro, sour cream, and hot sauce.