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The bean enchiladas or enfrijoladas is a tasty recipe that my mom was used to prepare for us on busy days during the fall.
Bean Enchiladas or Enfrijoladas is a tasty recipe that my mom was used to prepare for us on busy days during the fall. It is a comforting dish and non-spicy. It uses canned beans, tortillas, crème fraîche, and delicious cheeses.
How to make bean enchiladas or called enfrijoladas?
This dish became a family favorite and the go-to recipe for entertaining at home. And since football season is to start soon, having easy simple recipes to feed the crowd is a must so that we can spend more time cheering for our favorite teams rather than being in the kitchen.
That is why today I am sharing my easy and simple recipe for Bean Enchiladas or Enfrijoladas with natural cheeses. See the below video for recipe details.
This recipe is one of my Mexican cuisine favorites, many times I have shared that in Mexican cooking there’s no waste it is all about using what we have and also repurpose ingredients from the day before.
At my mom’s there was always a big pot of black beans or frijoles to use for dishes or to eat alone as well as corn tortillas. But for this recipe, you don’t have to use home-cooked beans you can use canned refried beans to ease the work.
The Bean Enchiladas or Enfrijoladas are vegetarian and have a good nutritional balance using ingredients better-for-you, like black beans and avocado as well as for opting for not frying the tortillas.
A step that in the traditional recipe is a must but I like to adapt traditional recipes to a modern approach that better fits my family’s lifestyle and taste buds.
I like Kraft Cheeses because is convenient when cooking easy recipes like this Bean Enchiladas or Enfrijoladas or my famous Poblano Rice Casserole.
Bean Enchiladas or Enfrijoladas
- Personal pie dishes
- Chopping block
- 1 cup canned black beans p previously milled in the blender for using as a sauce
- 6 corn tortillas three per person
- 1 cup Part-Skim Mozzarella Cheese shredded
- 1/2 cup purple onion chopped
- 2 tablespoons Colby Monterrey Jack Cheese Shreds
- 2 teaspoons crema Mexicana
- 2 slices avocado
- 2 cilantro leaves
- Prep the ingredients by shopping the onion and blending the beans in the mixer.
- Stuff each tortilla with the shredded mozzarella and onion, and roll as tacos. Make 6 tacos and set aside.
- Add some of the bean sauce to the baking dish and spread using a spoon. Then place three cheese tacos with the onion on the dish and smother the bean sauce.
- Sprinkle some Colby Monterrey Jack shredded cheese and bake for 30 minutes at 400 grades Fahrenheit.
- Take out of the oven and drizzle with crema mexicana, add an avocado slice and cilantro leaves to garnish.