Creamy Enfrijoladas with Queso Fresco
Indulge in the rich, comforting flavors of these creamy enfijoladas, a traditional Mexican dish featuring soft corn tortillas filled with a luscious bean mixture. Inspired by a beloved recipe found on a box of Rosarita refried beans, this appetizer comes together in just under 30 minutes. The addition of succulent shredded chicken adds a delightful twist, making it perfect for using up leftovers. Top with a drizzle of Mexican crema or sour cream and a sprinkle of crumbled queso fresco for a dish that's as visually appealing as it is delicious. Perfect for gatherings or a cozy night in!
N/A
Servings
140
Calories
8
Ingredients
Ingredients
Rosarita refried beans
16 ounces (1 can)
Beef broth
1 cup (or chicken broth)
Wesson Oil
1/2 cup (divided)
Yellow onion
1 small (cut into 8 wedges)
Salt
1/4 teaspoon
Corn tortillas
12 (6-inch)
Mexican crema or sour cream
1/2 cup (thinned slightly with milk)
Queso fresco
1/4 cup (crumbled)
Instructions
1
In a blender, combine the Rosarita refried beans and beef broth. Blend on medium speed until the mixture is smooth and creamy.
2
In a large skillet, heat 1 tablespoon of Wesson Oil over medium heat. Add the onion wedges and sauté until they are golden brown, about 5-7 minutes. Once cooked, remove the onions from the skillet and set them aside.
3
Pour the blended bean mixture into the same skillet and heat it over medium heat, stirring occasionally, until it begins to bubble. Stir in the salt until well combined.
4
In a separate medium skillet, heat the remaining Wesson Oil over medium-high heat until hot. Fry each corn tortilla for about 10 seconds on each side, just until softened.
5
Once softened, carefully transfer each tortilla into the heated bean puree. Fold the tortillas in half, then in half again to form a triangular shape, and place them on individual serving plates.
6
Top each enfijolada with a generous scoop of the remaining bean puree, followed by a drizzle of Mexican crema or thinned sour cream, and a sprinkle of crumbled queso fresco. Finish by garnishing with the sautéed onion.
Nutrition Information
8g
Fat
15g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Enfrijoladas with Queso Fresco?
They are a traditional Mexican dish featuring soft corn tortillas filled with a luscious bean mixture, inspired by a Rosarita recipe.
How long does this recipe take to prepare?
This appetizer comes together in just under 30 minutes, making it a quick meal option.
What brand of refried beans is recommended?
The recipe specifically suggests using 16 ounces of Rosarita refried beans.
What type of broth can be used for the bean sauce?
You can use either one cup of beef broth or chicken broth depending on your preference.
What kind of oil is used in this recipe?
The recipe calls for 1/2 cup of Wesson Oil, used for both sautéing onions and softening tortillas.
How should the yellow onion be prepared?
One small yellow onion should be cut into 8 wedges and sautéed until golden brown.
How do you make the bean mixture smooth?
Combine the refried beans and broth in a blender and blend on medium speed until creamy.
How long do you sauté the onion wedges?
The onion wedges should be sautéed over medium heat for approximately 5 to 7 minutes.
How are the corn tortillas softened?
Fry each corn tortilla for about 10 seconds on each side in hot oil until they are just softened.
What is the process for assembling the enfrijoladas?
Transfer softened tortillas into the heated bean puree, fold them, and place them on serving plates.
What shape are the folded tortillas?
The tortillas are folded in half, then in half again to form a triangular shape.
What toppings are recommended for this dish?
The dish is topped with extra bean puree, Mexican crema or sour cream, crumbled queso fresco, and sautéed onions.
Can I add meat to this recipe?
Yes, the recipe suggests adding succulent shredded chicken as a delightful twist and a way to use leftovers.
Is this recipe suitable for vegetarians?
While tagged as vegetarian, you should use vegetable broth instead of beef broth to ensure it meets vegetarian standards.
How many calories are in one serving?
Each serving of these enfrijoladas contains 140 calories.
What is the fat content per serving?
There are 8 grams of fat in each serving of this dish.
How many carbohydrates are in this recipe?
Each serving provides 15 grams of carbohydrates.
How much protein is in the enfrijoladas?
There are 3 grams of protein per serving.
What size of corn tortillas should be used?
The recipe calls for 12 corn tortillas that are 6 inches in size.
How much salt is added to the bean mixture?
The recipe uses 1/4 teaspoon of salt, stirred in once the bean mixture begins to bubble.
How much queso fresco is needed?
You will need 1/4 cup of crumbled queso fresco for garnishing.
What can be used if Mexican crema is not available?
You can substitute sour cream that has been thinned slightly with milk.
How do you thin the sour cream?
The sour cream can be thinned by mixing it with a small amount of milk until it reaches a drizzleable consistency.
Is this recipe considered comfort food?
Yes, it is described as a rich and comforting traditional Mexican dish.
When should the salt be added?
Add the salt to the skillet after the blended bean mixture has been poured in and begins to bubble.
What is the first step of the instructions?
The first step is to blend the refried beans and beef broth in a blender until smooth.
Where did the inspiration for this recipe come from?
This dish was inspired by a recipe found on a box of Rosarita refried beans.
How many tortillas does this recipe yield?
The recipe is designed for 12 corn tortillas.
Are the onions served raw or cooked?
The onions are sautéed until golden brown and served as a garnish on top of the dish.
What is the final step in the preparation?
The final step is to finish the dish by garnishing it with the sautéed onion wedges.