Enfrijoladas with Nopalitos

Name: Enfrijoladas with Nopalitos
Prep time: 30 min
Cook time: 10 min
Yield: 12
Cuisine: Mexicana
Ingredients: 4 cups black beans, or cooked bay; corn tortillas, preferably freshly made; Cotija cheeses, or double cream; fresh cilantro, chopped; avocados, in thin slices; sour cream; 1/2 onions, in strips; 4 nopales, cooked, in strips; oregano

Ilse Castrejón

Exquisite version of traditional Mexican enfrijoladas. Perfect option for those who care about their health and do not want to eat meat. They are nutritious and delicious!

Reviewed by Editorial Team of Kiwilimón

Published: 07-08-2014

Preparation

20 mins

10 mins

Low

Blend the beans with a splash of milk, broth, or the cooking water from the beans, until you achieve your desired consistency. Cook over low heat until heated through. Fry each tortilla in a pan with very hot oil. You should leave them for a short time on each side; we want them to soften, not to brown. Place them on absorbent paper to remove excess grease. Cook the nopales, adding a pinch of baking soda to cut the "slime." Cut them into strips and set aside. Slice the onion into julienne, sauté them along with the nopal until perfectly cooked. Season with salt, pepper, and oregano. Fill each tortilla with this filling, fold them in half. Pour the bean sauce over, drizzle cream on top, and distribute Cotija cheese or double cream and chopped onion if desired. Slice the avocado and place it in a fan shape on top.