Ingredients
corn or flour tortillas
2cupschicken, or pork, steak, or shrimp,cooked and diced
1avocado,diced
½cupqueso fresco, or montery jack, feta, or cotija cheese,crumbled
¼cupred onion,diced
½cupMexican crema, or sour cream
lime wedges,fresh
15ozcanned black beans,rinsed and undrained
4garlic cloves,peeled
2chipotles in adobo sauce,or more to taste
2cupschicken stock, or vegetable stock
½cupwhite onion,diced
1½tspground cumin
½tsporegano
½tspsalt,or more to taste
Preparation
Combine all ingredients in a blender or food processor and puree until smooth. Taste and season with extra salt if needed.
Heat oven to 350 degrees F.
Spread ½ cup of the prepared black bean sauce evenly over the bottom of a 9×13-inch baking dish. Pour the remainder of the black bean sauce into a large bowl. Set aside.
If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove. If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove.
To assemble the enfrijoladas, place a good amount of chicken and queso fresco onto the tortillas. Roll them over and lay them on the baking dish.
Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
Serve immediately and topped with avocado, red onion, Mexican crema, and a squeeze of lime.
