Black Bean Enfrijoladas with Cotija Cheese

Name: Black Bean Enfrijoladas with Cotija Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Oaxacan
Ingredients: 2 tablespoon olive oil; 0.5 yellow onion (medium, chopped); 2 clove garlic (minced); 2 can black beans (rinsed and drained); 1 cup vegetable broth; 0.5 teaspoon ground cumin; 0.25 teaspoon smoked paprika; 0.25 teaspoon chipotle powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 15 corn tortillas; 1.5 cup Monterey Jack cheese (shredded); 0.5 cup cotija cheese (crumbled); 0.25 cup fresh cilantro (chopped)

Corn tortillas bathed in a creamy, smoky black bean sauce, filled with a blend of cheeses, and finished with fresh cilantro, capturing the comforting essence of Oaxacan cuisine.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: Oaxacan
Difficulty: Easy
Cost: $1.82/serving

Dietary

Gluten-Free
Vegetarian
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Pescatarian
Low-Sugar

Ingredients

2 tablespoon olive oil
0.5 yellow onion (medium, chopped)
2 clove garlic (minced)
2 can black beans (rinsed and drained)
1 cup vegetable broth
0.5 teaspoon ground cumin
0.25 teaspoon smoked paprika
0.25 teaspoon chipotle powder
0.5 teaspoon salt
0.25 teaspoon black pepper
15 corn tortillas
1.5 cup Monterey Jack cheese (shredded)
0.5 cup cotija cheese (crumbled)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped yellow onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute.
Add the rinsed and drained black beans, vegetable broth, ground cumin, smoked paprika, and chipotle powder (if using). Bring to a simmer, then remove from heat. Carefully transfer the mixture to a blender and blend until smooth. Season the black bean sauce with salt and black pepper to taste. Keep warm.
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
In a separate small skillet, warm the remaining 1 tablespoon of olive oil over medium heat. Briefly dip each corn tortilla into the warm black bean sauce, ensuring both sides are coated. Place a small amount (about 2 tablespoons) of shredded Monterey Jack cheese down the center of each tortilla, then roll it up.
Arrange the rolled tortillas seam-side down in the prepared baking dish. Once all tortillas are rolled, pour any remaining black bean sauce over them. Sprinkle with the rest of the shredded Monterey Jack cheese.
Bake for 10-12 minutes, or until the cheese is melted and bubbly. Garnish with crumbled cotija cheese and fresh cilantro before serving.

Notes

These enfrijoladas are great for meal prep; they reheat beautifully in the microwave or oven. For a spicier kick, add a pinch of chili flakes to the black bean sauce.

Nutrition (per serving)

Calories: 405
Protein: 22.8 g
Carbohydrates: 45.6 g
Fat: 16.7 g
Fiber: 15.5 g
Sodium: 750 mg
Saturated Fat: 7.8 g
Sugar: 3.1 g
Cholesterol: 38 mg