Creamy Enfrijoladas Cheese Tortillas (Print Version)
# Ingredients:
→ Black Bean Sauce
01 -
0.25 teaspoon onion powder
02 -
0.25 teaspoon ground black pepper
03 -
0.25 teaspoon kosher salt
04 -
0.5 teaspoon chili powder
05 -
0.5 teaspoon paprika
06 -
1 teaspoon ground cumin
07 -
7 ml adobo sauce from chipotles in adobo
08 -
2 tablespoons chopped fresh cilantro
09 -
1 clove garlic
10 -
180 ml water
11 -
425 g canned black beans, all the liquid left in
→ Assembly
12 -
170 g Monterey Jack or shredded Oaxaca cheese
13 -
12 corn tortillas
# Instructions:
01 -
Take off the foil, let cool for a minute, and enjoy while it’s steamy.
02 -
Pop the casserole in the oven, foil on, and bake until you see it bubbling and the cheese gets all melty. Should take about 30 minutes.
03 -
Scatter any remaining cheese over the tortillas then pour black bean sauce evenly all on top.
04 -
Coat every tortilla in the sauce, fill with a big spoonful of cheese, roll it up snug, and stick it seam-down in your casserole. Do this for them all.
05 -
Toss 4 to 6 tortillas in a damp paper towel, microwave until soft—about half a minute. Keep going with the rest in the same way.
06 -
Take some black bean sauce and spread a thin layer in the casserole pan. Pour the rest into a shallow dish for dipping.
07 -
Get your oven hot at 175°C, then grease a 33x23 cm pan lightly.
08 -
Chuck black beans (with liquid), water, garlic, cilantro, adobo sauce, cumin, paprika, chili powder, salt, pepper, and onion powder into the blender. Blend till it’s super smooth.
# Notes:
01 -
Work with a few tortillas at a time and keep them under a towel so they stay soft and easy to handle.