Enfrijoladas are the best quick supper (Tacos in Bean Sauce) - Kitchen Wrangler | Melissa Guerra
Enfrijoladas are tacos smothered in a savory velvety bean sauce. An excellent recipe for using leftovers or converting to a vegetarian dish!
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Cooking tools:
- Blender
- Saucepan
- Skillet
- Stove
- Cutting board
- Chef's knife
- Can opener
- Grater
- Spatula
- Tongs
- Wooden spoon
- Colander
- Plate
- Serving platter
- Kitchen towel
Ingredients
- 2 tbsp. olive oil (30ml)
- 1 small onion, chopped finely
- 1 tomato, peeled, seeded and chopped
- 2 cups fresh or 15.5 oz can black or pinto beans (459g – do not drain)
- 1 cup water (240ml)
- Salt to taste
- 8 corn tortillas
- 8 oz cooked chicken, shredded (250g)
- 4 oz your favorite cheese, crumbled or grated (125g)
- ½ avocado, cut into chunks
- Mexican crema or regular sour cream
- Sliced pickled onions
- Chopped cilantro
- Chopped lettuce
- Chopped radishes
- Your favorite salsa
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