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Ilse Castrejón

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Recipe

Enfrijoladas with Nopalitos

20 mins
10 mins
Low
26
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Exquisite version of traditional Mexican enfrijoladas. Perfect option for people who take care of their health and do not want to eat meat. They are nutritious and delicious!
Learn more about Ilse Castrejón

Ingredients

12 portions
  • 4 cups black bean, or cooked bay
  • corn tortillas, freshly made preferably
  • Cotija cheeses, or double cream
  • fresh coriander, chopped
  • avocados, in thin slices
  • sour cream
  • 1/2 onions, in strips
  • 4 nopales, cooked, in strips
  • oregano

Preparation

Blend the beans with a splash of milk, broth or cooking water from the beans, until you get the consistency you want.
Cook over low heat, until hot.
Fry each tortilla in a pan with very hot oil. You should leave them little time on each side, we seek to soften them not to brown them. Place them on absorbent paper to remove excess grease.
Cook the nopales, add a pinch of baking soda to cut the "baba". Cut them into strips, reserve.
Cut the onion into julienne strips, guide them together with the nopales until they are perfectly cooked. Season with salt, pepper and oregano.
Fill each tortilla with that stew, fold them in half.
Bathe with the bean sauce, pour cream on top, distribute the Cotija cheese or double cream and chopped onion if desired.
Slice the avocado and place it in the form of a fan on top.

PRESENTATION

Place three or four enfrijoladas in each dish. Bathe with the bean sauce.

TIPS

Serve with pico de gallo sauce. You can use bay, black or pinto beans.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Rodriguez JJ
13/06/2017 06:10:42
Son muy ricas y faciles de aser

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