Zutaten für Enfrijoladas
- 1 (15-ounce) can of refried beans, or 2 cups cooked pinto beans
- Broth
- 1 tablespoon vegetable oil
- Corn Tortillas
- Farmer Cheese
- Onions
- Chiles De Arbol
- Sour cream or crema fresca, for serving
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Zubereitung von Enfrijoladas
- Heat the vegetable oil in a medium skillet over medium heat. Add the refried beans (or cooked pinto beans) and mash them slightly with a potato masher or fork.
- Stir in the 1/2 cup of water or bean juice and simmer for 5 minutes, stirring occasionally, until heated through.
- Place one corn tortilla into the bean mixture, ensuring one side is fully coated. Let it sit for 10 seconds.
- Flip the tortilla to coat the other side and let sit for another 10 seconds.
- Remove the tortilla from the beans and fill with 1-2 tablespoons of shredded Monterey Jack cheese, 1 teaspoon of finely chopped white onion, and 1/4 teaspoon of finely chopped chile de árbol.
- Carefully roll up the tortilla.
- Repeat steps 3-6 with the remaining tortillas.
- Serve the enfrijoladas warm, topped with sour cream or crema fresca and extra shredded Monterey Jack cheese.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
40g
Carbs
7g
