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Enfrijoladas de Queso (Bean Sauce Enchiladas)
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Enfrijoladas de Queso (Bean Sauce Enchiladas)

30 minServes 4Nutri-Score C€
from @jesuszambranoofficial7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • guajillo chile (stemmed and seeded)Produce3 pieces
  • onion (half chopped for the sauce, half finely diced for the filling)Produce1 piece
  • cooked beans (canned or cooked, drained)Pantry400 g
  • water (adjust for desired consistency)Other250 ml
  • chicken bouillon (powder or cube)Pantry10 g
  • corn tortillasBakery12 pieces
  • queso fresco (crumbled)Dairy250 g
  • vegetable oil (for frying)Pantry45 ml

per serving

Nutrition

367kcal

Carbs
41 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Blender
  • Saucepan
  • Mixing bowl

step by step

Method

  1. Fry the chile, onion and beans

    • Heat a little oil in a frying pan and fry the guajillo chile.
    • Add the chopped onion and the beans.
    • Fry everything, stirring occasionally.
    Step 1

  2. Blend the bean sauce

    • Transfer the fried chile, onion and beans to the blender.
    • Add water to reach the desired consistency and the chicken bouillon.
    • Blend until smooth.
    Step 2

  3. Heat the sauce

    • Pour the blended sauce back into the pan.
    • Heat through over medium heat.
    Step 3

  4. Fry the tortillas

    • Fry the tortillas in hot oil, about 30 seconds per side, without letting them get hard.
    • Drain on paper towels.
    Step 4

  5. Make the cheese filling

    • Combine the crumbled queso fresco with the finely diced onion in a bowl.
    • Mix well.
    Step 5

  6. Assemble the enfrijoladas

    • Dip each tortilla into the warm bean sauce.
    • Fill with the cheese and onion mixture and fold.
    • Serve and enjoy.
    Step 6
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