Enfrijoladas
Delicious enfrijoladas made with corn tortillas filled with a rich black bean mixture, topped with crema and avocado slices.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 8 corn tortillas
- 2 cups black beans cooked or canned
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese optional
- ½ cup crema or sour cream
- Fresh cilantro for garnish
- Avocado slices for topping
Instructions
- Heat the black beans in a saucepan over medium heat.
- Add vegetable broth, cumin, garlic powder, salt, and pepper.
- Mash the beans until smooth, then simmer for 5 minutes.
- Warm the tortillas slightly to make them pliable.
- Spread a layer of the bean mixture on each tortilla.
- Roll the tortillas tightly and place them seam-side down in a baking dish.
- Pour the remaining bean sauce over the rolled tortillas.
- Sprinkle shredded cheese on top, if desired.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes.
- Serve hot, garnished with crema, cilantro, and avocado slices.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 10g | Fiber: 10g