Enfrijoladas
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups cooked beans
- 1⁄3 cup bean broth or 1/3 cup water
- 1⁄4 cup oil
- 8 corn tortillas
- 3⁄4 cup farmer cheese or 3/4 cup manchego cheese
- 3 tablespoons chopped onions
- 1 -2 chiles de arbol, toasted over a flame and finely chopped (optional)
- 1⁄2 cup cream
directions
- Heat the oil in a skillet, add the beans and mash them, add the water or bean juice and let them simmer a few minutes, stirring occasionally.
- Place a tortilla on the beans so that one side is covered and let it sit for 10 seconds. Turn over to cover the other side and let sit for another 10 seconds. Remove from the beans and fill with cheese, onion and chili (if desired) and roll up.
- Do the same with the remaining tortillas.
- Serve warm and top with cream and cheese.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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