Enfrijoladas Recipe

Ingredients

• Canned black beans

  Low sodium, drained

  2 can or 850g

• Chipotle Peppers in Adobo Sauce

  San Marcos

  1 serving or 30g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  2 cloves raw - Whole Foods Market

  3 cloves, raw or 9g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Tortillas

  Ready-to-bake or -fry, corn

  12 tortilla or 288g

• Monterey cheese

  Includes Pepper Jack

  8 oz or 227g

• Sour cream

  Reduced fat

  100g

Directions

1. In a large blender, add the black beans (undrained), chipotle peppers, onions, garlic and oregano. Blend until the black bean sauce is silky smooth.
2. Heat a medium pot or skillet over medium-high heat. Add the olive oil and pour in the black bean sauce. Cook, stirring frequently, until the mixture is hot and bubbly. (If the sauce ever gets too thick, simply add some water or broth and mix it in.)
3. Heat up the corn tortillas on a skillet or in the microwave for 1 minute, until warm and pliable.
4. To assemble the enfrijoladas, dip each tortilla into the black bean sauce. Transfer tortilla to a plate and fill with cheese. Roll it up like an enchilada or fold it over like a taco.
5. Serve immediately with fresh cilantro, sour cream and red salsa.
6. Recipe by: Isabel Eats (source: https://www.isabeleats.com/enfrijoladas-recipe/)