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Chef Claudette Zepeda's Enfrijoladas
Warm tortillas in a blanket of heavenly pinto bean sauce
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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.