Made with puréed black beans, these enfrijoladas are like no other when drizzled with crema and topped with cheese, avocado and scallions! As tasty way to feed your family or serve at a party. To make a meal, try adding a fresh salad with tomatoes and vinaigrette! Plus, the healthy avocado featured in this recipe is a good source of fiber (11% of the DV) and is a great way to add variety to your diet.
Ingredients
- 3 c. black beans, canned, rinsed and drained
- 1-1/2 c. water
- 1/4 c. corn oil
- 16 ea. corn tortillas
- 1 c. Mexican crema or crème fraiche
- 1 c. queso fresco or mild feta cheese, crumbled
- 2 ea. Avocados From Mexico, halved, pitted, peeled, and sliced
- 2 T. scallions, thinly sliced
- Salt to taste
- Prepared salsa (optional) to taste
Instructions
- For Bean Puree: Combine beans and water in a food processor or blender. Puree until smooth.
- In saucepan over medium heat, heat bean puree until warm; reduce heat to low.
- In medium-sized skillet, heat oil over medium heat.
- Once oil is hot but not smoking, with a pair of tongs dip each tortilla in the oil for about 2 seconds per side; set aside. (If you don’t want to fry the tortillas, you may heat them in a skillet or comal.)
- Dip fried tortilla in bean puree until completely coated.
- Place tortilla on a plate; fold as you would a turnover; repeat with remaining tortillas.
- Serve with salsa if desired.
- To serve, drizzle tortillas with crema, sprinkle with cheese, and top with avocado slices and scallions. Sprinkle with salt. Serve with salsa if desired.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
