Enfrijoladas
This rib sticking meal (or casserole) take off on a Mexican classic combines a burrito with all the sides into one incredible package. We've been eating this meal on a regular basis for the past 15 years. The next day left overs taste even better after the flavors mingle for a while. You can use any meat but we find pork stays the most moist through the process. Turkey was far too dry but you may have better luck.
READY IN: 45mins
SERVES: 6
YIELD: 1 Tortilla
UNITS: US
INGREDIENTS
Nutrition- 3
- 3tablespoons cilantro
- 2jalapenos, seeded and chopped
- 8
- 3cups refried beans
- 12
- 2⁄3cup sour cream
- 6
- 12ounces diced tomatoes
- 6
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DIRECTIONS
- Brown the meat and 2 of the onions. Drain. Add in jalapenos tomatoes and cilantro. Salt and pepper to taste. Set aside to cool.
- Heat tortillas to soften (rub with water to make more pliable). Stuff with meat mixture and roll them up like a burrito making sure to close in both ends and put at the bottom of a casserole dish.
- Warm the beans (add a couple of Tbl of water for easier spreading) and Spread the beans across the top of the rolled tortillas.
- Top with shredded cheese then half the black olives and remaining cilantro.
- Cook in oven at 400 degrees until cheese melts (about 10-15 minutes).
- Serve with remaining onion, black olives, lettuce, and sour cream.
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