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

  Flour

  12 tortilla, medium or 552g

• 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. Add the undrained black beans, chipotle peppers, onion, garlic, vegetable broth, salt, and oregano to a blender and puree until completely smooth.
2. Warm the olive oil in a medium pot over medium heat. Pour in the bean puree and cook, stirring often, until hot and lightly bubbling, 3–5 minutes. If it thickens too much, whisk in a splash of broth or water to loosen.
3. Heat the tortillas in a dry skillet over medium heat or briefly in the microwave until pliable.
4. Dip each warm tortilla into the hot bean sauce to coat, set on a plate, and add some cheese. Fold or roll to enclose the filling.
5. Serve right away topped with cilantro, sour cream, and hot sauce.