Creamy Enfrijoladas Cheese Tortillas (Print Version)
# Ingredients:
→ Black Bean Sauce
01 -
425 g canned black beans, undrained
02 -
180 ml water
03 -
1 clove garlic
04 -
2 tablespoons chopped fresh cilantro
05 -
7 ml adobo sauce from chipotles in adobo
06 -
1 teaspoon ground cumin
07 -
0.5 teaspoon paprika
08 -
0.5 teaspoon chili powder
09 -
0.25 teaspoon kosher salt
10 -
0.25 teaspoon ground black pepper
11 -
0.25 teaspoon onion powder
→ Assembly
12 -
12 corn tortillas
13 -
170 g freshly shredded Oaxaca cheese or Monterey Jack cheese
# Instructions:
01 -
Combine black beans, water, garlic, cilantro, adobo sauce, cumin, paprika, chili powder, salt, pepper, and onion powder in a blender. Blend until completely smooth and creamy.
02 -
Preheat oven to 175°C. Lightly grease a 33x23 cm casserole dish.
03 -
Spread a thin layer of the black bean sauce across the base of the casserole dish. Pour the remaining sauce into a wide, shallow bowl.
04 -
Stack 4-6 tortillas at a time and wrap in damp paper towels. Microwave for 30 seconds until pliable. Repeat with remaining tortillas.
05 -
Dip each warm tortilla into the bowl of sauce to coat thoroughly. Place on a work surface, add a generous tablespoon of shredded cheese along the center, roll tightly, and position seam-side down in the casserole dish. Repeat with all tortillas.
06 -
Pour remaining black bean sauce evenly over filled tortillas. Sprinkle with any leftover cheese.
07 -
Cover the dish with aluminum foil and bake for 30 minutes until bubbling and the cheese is melted.
08 -
Remove from oven, uncover, and serve hot.
# Notes:
01 -
Warm tortillas in batches and keep them covered to prevent drying out during assembly.