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"Years ago, I became enamored with Mexican enfirjoladas: tortillas smothered in pinto or black bean puree and covered with fresh, crunchy, toppers," says Yonan. "Think of them as no-bake enchiladas for bean-lovers."

Source: Better Homes and Gardens

Gallery

Credit: Aubrie Pick

Recipe Summary test

hands-on:
30 mins
total:
1 hr 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To caramelize the onion: Pour 2 tablespoons olive oil into a large skillet over medium-high. Once oil shimmers, add onion slices; toss for a few minutes until wilted. Stir in 1/2 teaspoon kosher salt; reduce heat to low. Cook, stirring occasionally, until sliced onions are browned, very soft, and sweet, up to 1 hour.

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  • Bring a Dutch oven of salted water to a boil. Add sweet potatoes; cook until fork-tender, 10 minutes. Drain.

  • Rinse Dutch oven; set it back over medium and pour in 1 tablespoon olive oil. Add chopped onion; cook until tender, 8 to 10 minutes. Stir in 1/2 teaspoon kosher salt and chipotle and sauce; cook, stirring, until chipotle darkens, 30 seconds. Stir in beans, 1 cup cooking liquid (add water to reach 1 cup if you don't have enough), and 1 cup water. Increase heat to medium-high; bring to a boil, reduce heat to low, and cover. Simmer until beans are very soft, 10 minutes. Transfer to a blender; puree until smooth. (You should have about 4 cups.) Add more cooking liquid or water until puree is thick but pourable. Season to taste. Cover to keep warm.

  • When sliced onions are caramelized, scrape into a bowl. Return skillet to medium. Add sweet potatoes; sauté, stirring occasionally, until sweet potatoes start to brown, 8 minutes. Stir in onions; cook 1 minute. Turn off heat; cover.

  • In another small skillet, heat 2 tablespoons oil over medium. Heat tortillas in oil one at a time, a few seconds on each side, then let oil drip off; transfer to a paper towel-lined plate.

  • Spoon 1/4 cup sweet potato mixture on each tortilla, then fold. Spoon bean puree over filled tortillas; top with avocado, tomatoes, and/or cabbage. Makes 8 enfrijoladas.

Nutrition Facts

357 calories; fat 15g; saturated fat 2g; carbohydrates 45g; mono fat 9g; poly fat 2g; insoluble fiber 12g; sugars 7g; protein 9g; vitamin a 5850.5IU; vitamin c 16.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 107.2mcg; sodium 220mg; potassium 824mg; calcium 101mg; iron 2.8mg.
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