Black beans to the rescue again!
Should we even go over all the recipes I’ve made with black beans? Let’s. Just this week there was the Chicken & Black Bean Burrito Bowls, and then I made Molletes as my first Fiesta Fridays recipe. I also posted a yummy Black Bean Dip a while back and my famous (kind of) Healthy Chicken Tamale Pizza made with a cornmeal crust and black bean sauce for The Recipe Redux a few weeks ago. I like beans, ok!? And they are healthy source of carbs and protein, so I’m down with it. Please tell me you like them as much as I do? I have a feeling that lots more bean recipes are in our future.
Enfrijoladas are a classic Mexican dish (and one of my favorites) made up of fresh corn tortillas bathed in a black bean sauce and topped with crumbled queso fresco, thinly sliced red onion, fresh cilantro, a spicy salsa and meat or eggs. I always go for the fried egg and love the runny yolk mixed with the beans. In Mexico, this dish is served with enough black bean sauce that you often need a piece of bread to wipe up what’s left over. I reduced the black beans a bit because sometimes it can be an overwhelming amount of bean if you aren’t used to this dish.
About a year ago, my boyfriend and I made enfrijoladas for my whole family and they were a pretty big hit. I learned from that experience though that the bean sauce needs to be brought down a notch for the gringos. Sorry, family.
Since you can just grab a package of tortillas and a can of black beans this dish is ready in minutes. It is filling, has lots of fiber and protein, and is gluten free just by nature of the corn tortillas.
Please tell me you’ll step out of your comfort zone if you’ve never tried enfrijoladas before, you’ll make this dish, and let me know what you think! I think you’ll love it as much as I do.
- 2 cups cooked black beans, rinsed and drained
- 3/4-1 cup water
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil
- 6 medium sized corn tortillas
- 1 fried egg per person
- crumbled queso fresco
- thinly sliced red onion
- fresh cilantro leaves
- Add black beans and water to a blender and blend until completely smooth. You want the beans to be thin enough to pour, so add more water if needed.
- When beans are smooth, add salt and oregano and blend again to completely mix.
- Heat a medium sized pan over low heat and add olive oil. Pour beans into pan, stir to incorporate oil, and cook until just hot.
- When beans are hot, you can either dip the tortillas into the beans and place them on a plate, or fold warmed tortillas and pour the beans over them.
- Garnish with a fried egg, queso fresco, sliced red onion, fresh cilantro, and a spicy salsa.
good golly – these look delish!
I can’t believe I have never tried these before! They look incredible.
Unfortunately, it’s next to impossible to find black beans in Tangier, but I will definitely be making these substituting a different type of bean. Not exactly the same effect, but hopefully still good?
No black beans!? That surprises me actually, but you can definitely get away with other beans in this. Let me know what you think!
I love this black bean “sauce” (can I call it that)? It sounds like something that is so versatile and would make an amazing dip!
Yes I think sauce is a great word and it would be great on so many things, Laura! I like where you’re head is.
Oh Katie I love everything about this! Can not wait to try. Thanks for sharing
🙂