ENFRIJOLADAS DE FRIJOLES NEGROS
Esta receta de enfrijoladas de frijoles negros es ideal para entre semana, especialmente si estás de prisa. ¡Estará lista en tan solo 10 minutos!
Provided by My Food and Family
Categories Recetas para una vida saludable
Time 17m
Yield 6 porciones
Number Of Ingredients 6
Steps:
- Licúa la salsa con los frijoles hasta que queden homogéneos; vierte esto en una sartén grande.
- Cocina la mezcla a fuego medio durante 4 min. o hasta que esté completamente caliente, revolviendo frecuentemente.
- Cubre las tortillas con el jamón; dóblalas por la mitad. Añádelas a la mezcla de frijoles en la sartén; pon encima el queso. Cocina esto tapado y a fuego bajo durante 3 min. o hasta que el queso se derrita. Sirve las enfrijoladas espolvoreadas con el cilantro.
Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ENFRIJOLADAS
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional - I didn't have any; it is the black beans that make this dish what it is.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
- Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
- Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
- Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 2 grams, Carbohydrate 72 grams, Fat 3 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 3 grams
PASTA DE FRIJOL NEGRO (BLACK BEAN PASTE)
Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.
Provided by Bricia Lopez
Categories Dinner Lunch Bean Onion Garlic Chile Pepper Blender Vegetarian Vegan Dairy Free Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free
Yield Makes about 4 cups (1 L)
Number Of Ingredients 7
Steps:
- In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
- Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
- Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
- Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.
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