Enfrijoladas Recipe: A Classic High-Protein, High-Fiber Mexican Comfort Food (20 Minutes, 6 Ingredients) High Fiber Recipes High Protein Recipes Vegetarian Dinner Budget Recipes Mexican Recipes Low Sugar Recipes Casseroles

Enfrijoladas are classic Mexican comfort food. Corn tortillas are coated in a black bean puree, filled with cheese and baked. Typically, the meal was made with leftover corn tortillas and beans. What a great use for leftovers and delicious way to get all the health benefits of black beans.

This easy high-fiber and high-protein enfrijoladas recipe has minimal prep and bakes in less than 10 minutes. Here is your vegetarian shopping list for this Mexican recipe: black beans, chipotles in adobo sauce, fresh garlic, chicken broth or water, corn tortillas, Monterey Jack cheese and optional onion. Plus, grab whatever optional toppings you want to throw on top. (Check out the health benefits of fiber and the health benefits of protein.)

The beans are blended with the chipotles and garlic in a blender. Chicken broth is then added until it is the consistency of thick soup. The bean mixture is put into warmed tortillas and topped with onions and cheese. Roll them up and put them into a baking dish, then cover them with the remaining bean puree. Now you just bake until hot and melty. 

You can use cooked dry black beans or canned black beans. Just be sure to rinse and drain canned black beans well. Add seasoned ground beef or chorizo for a heartier meal. Serve this Mexican casserole for dinner with your favorite side dishes.

Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

• 2 cups black beans
• 3 chipotles in adobo
• 2 cloves garlic, minced
• 1 cup chicken broth or water
• 8 corn tortillas
• 1/4 cup finely chopped onion (optional)
• 1 cup shredded Monterey Jack cheese

Optional Ingredients For Serving

• sliced avocado
• fresh chopped cilantro
• Mexican crema
• queso fresco or cotija cheese

Here's how to make it: 

1. Put the beans, garlic and chipotles into a blender. Season with salt and pepper. Blend until smooth. Add the chicken broth and blend until it's the consistency of a thick soup. Taste and add more salt and pepper, if needed. (If using canned black beans, be sure to rinse and drain them well.)
2. Wrap the corn tortillas in a paper towel and warm in the microwave for about 1 minute. 
3. Put about 1/3 cup of the bean puree into a shallow bowl. Dip a warm tortilla into the beans to coat. Add some shredded cheese and onion on one side. Roll up. 
4. Spread a little of the bean puree onto the bottom of a 13x9-inch baking dish. Place the rolled tortilla in the dish. Repeat with the remaining tortillas. 
5. Cover the tortillas with all of the remaining bean puree. Bake in a preheated 425-degree F oven for about 8 minutes or until cheese has melted. Serve with desired toppings. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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