Prep 10 mins
Cook 10 mins
Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or light supper. This is another Recipe from Ana María Flores Sánchez
- 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
- 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.