Enchiladas de Frijol

Enchiladas de Frijol is a delightful Mexican breakfast dish featuring rolled tortillas filled with a savory black bean mixture, topped with a zesty tomato sauce. This dairy-free recipe is both hearty and satisfying, perfect for starting your day with a nutritious meal.

Ingredients

• Corn tortillas - 4
• Black beans (cooked) - 1 cup
• Red onion (finely chopped) - 1/4 cup
• Garlic (minced) - 2 cloves
• Cilantro (chopped) - 1/4 cup
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Tomato sauce - 1 cup
• Lime juice - 1 tablespoon
• Avocado (sliced) - 1 for serving
• Radish (sliced) - for garnish

Steps

1. In a skillet, heat olive oil over medium heat. Add chopped red onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add the cooked black beans, cumin, chili powder, and salt to the skillet. Stir well and cook for another 5 minutes until heated through. Remove from heat and stir in chopped cilantro.
3. In a separate saucepan, heat the tomato sauce over low heat and stir in lime juice. Let it warm while preparing the enchiladas.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. To assemble, place a generous spoonful of the black bean mixture in the center of each tortilla, roll them up, and place seam-side down in a lightly greased baking dish.
6. Once all enchiladas are rolled and placed in the dish, pour the heated tomato sauce evenly over the top.
7. Bake in a preheated oven at 180°C (350°F) for 10-15 minutes until heated through.
8. Serve hot, garnished with sliced avocado and radish.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from black beans, promoting digestive health.
• Contains healthy fats from avocado, beneficial for heart health.

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