Enfrijoladas

Enfrijoladas are a delicious and comforting Mexican breakfast dish made with corn tortillas smothered in a rich black bean sauce. This vegetarian delight is topped with fresh ingredients, making it a nutritious start to your day.

Ingredients

• Black beans - 400 grams (canned or cooked)
• Corn tortillas - 4 pieces
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cotija cheese - 50 grams, crumbled (or feta as a substitute)
• Fresh cilantro - a handful, chopped
• Avocado - 1, sliced (for topping)
• Sour cream - 2 tablespoons (optional, for serving)

Steps

1. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and cumin, and cook for another 1-2 minutes until fragrant.
3. Add the black beans to the skillet, including any liquid from the can, and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until heated through.
4. Using a fork or potato masher, mash the beans slightly to create a thick sauce. If the mixture is too thick, add a little water to achieve the desired consistency.
5. In a separate skillet, lightly toast the corn tortillas on both sides until pliable, about 1-2 minutes per side.
6. To assemble, dip each tortilla in the black bean sauce to coat, then fold them in half and place on a plate.
7. Top the enfrijoladas with crumbled Cotija cheese, chopped cilantro, and avocado slices. Drizzle with sour cream if desired.
8. Serve immediately and enjoy your delicious enfrijoladas!

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• High in fiber, which aids digestion and promotes satiety.
• Rich in plant-based protein, supporting muscle health and energy levels.

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