Ilse Castrejón

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Recipe

Enfrijoladas with Nopalitos

Name: Enfrijoladas with Nopalitos
Prep time: 30 min
Cook time: 30 min
Yield: 12
Cuisine: Mexicana
Ingredients: 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

20 mins

10 mins

Low

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Ilse Castrejón

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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

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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.