Chef Claudette Zepeda’s Enfrijoladas

Sep 8, 2021

 

Chef Claudette Zepeda's Enfrijoladas

Warm tortillas in a blanket of heavenly pinto bean sauce

Ingredients

  • 4 cups pinto beans, cooked
  • 2 cups milk
  • 1 guajillo chile, seeds removed (or chipotle en adobo)
  • 1 tbsp epazote or mint
  • 1 avocado leaf, optional
  • 12 tortillas

Filling

  • ricotta or meat of choice

Toppings

  • 1/4 cup cilantro, chopped
  • 1/2 cup shredded cheese
  • 1/2 cup sour cream
  • 1 avocado, sliced

Instructions

  • In a medium pot bring to a simmer the beans, milk, guajillo chile, epazote, and avocado leaf (optional) for 15 -20 min
  • Remove mixture from heat and carefully add to blender. Blend until smooth
  • Soften tortillas on a comal before dipping into bean sauce
  • Place tortillas on plate, fill with ricotta cheese or meat, folding in half
  • Optional: garnish with cheese, sour cream, shredded lettuce, cilantro, and/or avocados

Video

Notes

Enfrijoladas is a traditional dish in Mexico that is typically eaten for breakfast. The recipe is similar to enchiladas, but not as spicy, and the sauce is made with beans.
Tried this recipe?Let us know how it was!

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