1 1/2 cups pinto beans, whole, without broth, for the sauce
1/4 cups chipotle chile in adobo sauce, for the sauce
1/2 cups sour cream, for the sauce
1/4 cups chicken broth, for the sauce
1/4 cups white onion, for the sauce
salt, for the sauce
pepper, for the sauce
6 eggs, for the filling
3 tablespoons butter, in cubes, for the filling
1/4 cups sour cream, for the filling
1/4 cups chives, finely chopped, for the filling
salt, for the filling
pepper, for the filling
olive oil
6 corn tortillas
1/4 cups sour cream, for garnish
1/2 cups queso fresco, grated, for garnish
1/4 cups cilantro, leaves, for garnish
Preparation
15 mins
15 mins
Low
Blend the beans, the adobo chipotle pepper, sour cream, chicken broth, onion, salt, and pepper for 2 minutes or until the ingredients are perfectly blended. Heat the sauce in a pot over medium heat for 6 minutes.
For the filling: Whisk the eggs with a hand whisk or fork until they have a frothy consistency. Meanwhile, melt two tablespoons of butter in a deep skillet over medium heat and add the beaten eggs, then mix well without stopping and add the other two tablespoons of butter (this will help give it a richer touch), add the cream, green onion, and season with salt and pepper to taste. Cook until the ingredients are well combined, remove from heat, and set aside.
Pour the oil into a skillet over medium heat and heat the tortillas on both sides for 40 seconds, but be careful! They should not brown. Once ready, place them on a plate, fill with egg, and roll them up. Repeat the same process until finished.
Serve the tortillas on a flat plate, drizzle with the bean sauce. Garnish the egg enfrijoladas with cream, fresh cheese, and cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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