Enfrijoladas. What the heck are enfrijoladas" I know this is something you probably never see on a menu, but these are essentially enchiladas, that have the corn tortillas dipped in a black bean puree, stuffed, rolled, and baked and are they ever so good. This is comfort food at its finest, and is not only easy to put together but super delicious. I’m always on a mission to get my wife and kids to not only try something new, but to also affirm that they really do like an ingredient whether they refuse to or not, and in this case, black beans. The picture is not the prettiest, but the flavor makes up for it. I stuffed mine with cheese and chicken, but you can roll them anyway you so desire.
Let’s get started.
15 oz can of black beans, rinsed
1 cup of chicken stock
2 chipotle peppers in adobo (use 1-2 more if you like it spicy)
2 cloves of garlic
generous pinch of salt
2 chicken breasts, poached, and shredded
1 whole onion, diced
1 whole jalapeno, seeds removed, diced
3 cups of monterray jack cheese
12 corn tortillas, warmed and covered
1 avocado, diced
Mexican crema, optional
Cilantro, choppped, optional
1 lime, quartered, optional
Start by making your black bean puree. This is the real deal for this particular enfrijoladas recipe. To a blender, or food processor, add the beans, chicken stock, chipotle peppers, garlic, and salt. Blend until you have a smooth mixture that is not too thick, and not too thin. You want it to be almost like a thicker soup like a pea soup.
Add some of the black bean mixture to the bottom of a casserole dish, much like you would if you were making a lasagna. Pour the remaining puree into a bowl and dunk a corn tortilla into the black beans. Lay the tortilla in the casserole dish, add some chicken, onion, jalapeno, and cheese, and roll, keep the seal side down. Repeat, and compact those tortillas to fit as many as you can. I have to feed five, so I always think 2-3 per person.