Anyone else ever take a bite of an enfrijolada and think ....
"This is just like a sloppy joe! Messy, and yummy and way too easy to make!"
I thought that today anyway - as we ate a protein packed version of the yummy dish.
Quick how-to on Enfrijoladas
- cooked beans that have been blended (you want a consistancy way thinner than refried beans)
- tortillas (either corn or flour)
- sour cream
- thinly sliced onions
- salsa to taste
To make this yummy dish, heat pinto, black, or flor de mayo beans over low heat. Use an immersion blender to blend them , or slowly transfer them a little bit at a time to a blender. You are going for a consistancy of tomato soup - some people like it even thinner but I like some umpf to mine :)
Prepare the onions and set out the sour cream, cheese and salsa. Heat torillas on a comal, and dip the tortillas in the beans to coat one or both sides. Since I like our thicker than most, i have to use a spoon to layer the inside of the tortilla with beans. So you should basically have a tortilla coated in beans (both sides). Lay them in half on a plate , sprinkle with sour cream, cheese, onions and salsa.
For a protein boost, we added shredded chicken breast to the inside of ours (like an enchilada enfrijolada remix!) today. I have also served the girls theirs with avocado inside (or on top) and diced boiled egg inside. The boiled egg was inspired by anither yummy dish - the famous "Guajalote" . The Guajalote is its own post, major overload but good every blue moon :)
Excuse the iPad photos!