Creamy Enfrijoladas Cheese Tortillas (Print Version)
# Ingredients:
→ Black Bean Sauce
01 -
0.25 teaspoon onion powder
02 -
0.25 teaspoon ground black pepper
03 -
0.25 teaspoon kosher salt
04 -
0.5 teaspoon chili powder
05 -
0.5 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
7 ml adobo sauce from chipotles in adobo
08 -
2 tablespoons chopped fresh cilantro
09 -
1 clove garlic
10 -
180 ml water
11 -
425 g canned black beans, liquid and all
→ Assembly
12 -
170 g Oaxaca cheese or Monterey Jack, shredded fresh
13 -
12 corn tortillas
# Instructions:
01 -
Toss black beans with their liquid, water, garlic, cilantro, adobo sauce, cumin, paprika, chili powder, salt, pepper, and onion powder into your blender. Whirl it up till it's smooth and creamy looking.
02 -
Set your oven to 175°C. Lightly oil a 33x23 cm baking dish.
03 -
Spoon just enough black bean sauce over the dish to cover the bottom. Pour what’s left into a big shallow bowl.
04 -
Wrap 4-6 tortillas in slightly wet paper towels and microwave them for half a minute till flexible. Do the rest the same way.
05 -
Dip each warm tortilla in the sauce bowl so it gets coated all over. Plop on a work surface, sprinkle a fat spoonful of cheese in the middle, roll it up, and place seam down in your dish. Repeat till they're all rolled.
06 -
Drizzle the rest of your bean sauce over the tortillas. If you’ve got cheese left, scatter it on top.
07 -
Cover with foil and bake for 30 minutes till it’s bubbling and cheese is gooey.
08 -
Take out, uncover, and serve while nice and hot.
# Notes:
01 -
Microwave tortillas in batches and keep them wrapped up so they don’t dry out while you work.