Black bean enfrijoladas with queso fresco

Name: Black bean enfrijoladas with queso fresco
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 350 g Cooked black beans, drained; 120 g Water; 160 g Corn tortillas (check for wheat); 10 g Olive oil; 70 g Vegetarian-labelled queso fresco, crumbled; 40 g Sour cream, 20% fat; 50 g Onion; 10 g Fresh coriander; 2 g Salt

Corn tortillas folded into warm black-bean sauce and topped with fresh cheese and cream.

Estimated total time: 30 minutes2 portionsAbout 600 kcal per portion

Black bean enfrijoladas with queso fresco — representative dish photograph — Photo: Dahyana Yasada R. R. · CC BY-SA 4.0 · Photo source. Wikimedia thumbnail; responsive display cropping. Representative preparation; photo differences are disclosed in the recipe note.

Ingredients for 2 portions

350 g Cooked black beans, drained
120 g Water
160 g Corn tortillas (check for wheat)
10 g Olive oil
70 g Vegetarian-labelled queso fresco, crumbled
40 g Sour cream, 20% fat
50 g Onion
10 g Fresh coriander
2 g Salt

Method

Drain and weigh 350 g already-cooked black beans; roughly chop 50 g onion and 10 g coriander. Crumble 70 g vegetarian-labelled queso fresco. The 160 g corn tortillas should make about four medium tortillas; check the packet for wheat and animal ingredients.
Blend the beans with 120 g water and 2 g salt until smooth. Heat 5 g of the olive oil in a pan, add the bean purée and simmer for 5–6 minutes, stirring; add a little water only if needed to keep it pourable.
In another pan, warm the remaining 5 g oil. Heat each tortilla briefly on both sides until flexible, then dip it in the warm bean sauce and fold it onto two plates, two tortillas per person.
Spoon over all remaining sauce. Divide the cheese, sour cream, chopped onion and coriander evenly between the plates and serve immediately.

Vegetarian adaptation of the linked Mexican family recipe: cooked beans replace meat fillings, water replaces any chicken broth, and oil is measured rather than deep-frying. Use already-cooked or canned drained beans; cooking dry beans is not in the 30-minute total. Vegetarian-labelled queso fresco is required because enzymes or rennet vary, and tortilla labels need checking. The photograph shows a larger portion and cheese cut into strips; presentation and amounts differ. The corn-tortilla ingredient carries a conservative gluten warning for possible wheat blends. Calories and timing are estimates, not kitchen-tested.

Enfrijoladas con queso fresco

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Mely Martínez / Mexico in My Kitchen — enfrijoladas reference

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