Dinner · Mexican · 20 min
Enfrijoladas de Queso con Salsa de Tomatillo y Cilantro
- Calories
- 521
- Protein
- 22g
- Carbs
- 77g
- Fat
- 14g
Ingredients
- 3 each corn tortilla
- 0.5 cup pinto beans
- 1 clove garlic
- 0.25 tsp salt
- 1.55 oz queso fresco
- 2 tbsp tomatillo salsa
- 0.25 cup fresh cilantro
Method
- 01Soak the pinto beans overnight in water. Drain and simmer in fresh water with minced garlic and salt until tender, about 60-90 minutes.
- 02Once soft, blend the beans with a splash of their cooking liquid until smooth, then return to a skillet over medium heat, stirring until thickened into a glossy, rich puree sauce.
- 03Warm the corn tortillas on a dry comal or skillet over medium heat until pliable, about 30 seconds per side.
- 04Dip each warm tortilla completely into the hot bean sauce until fully coated.
- 05Lay the coated tortilla flat, fill with two-thirds of the crumbled queso fresco, and roll tightly.
- 06Place the rolled enfrijoladas on a serving plate.
- 07Spoon any remaining bean sauce over top, then crown with the remaining queso fresco, tomatillo salsa, and freshly chopped cilantro.
- 08Serve immediately while steaming hot.
Cook it with the whole plan around it
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