Close X
Friday, November 22, 2024
ADVT 
Main

Black Bean Enfrijoladas

Darpan News Desk The Canadian Press, 01 Apr, 2024 12:28 PM
  • Black Bean Enfrijoladas

Start to finish: 45 minutes

Ingredients:

Servings: 4 2 tablespoons plus ⅓ cup grapeseed or other neutral oil, divided

1 large white onion, ¾ thinly sliced, ¼ finely chopped, reserved separately

2 medium garlic cloves, smashed and peeled

1 to 2 teaspoons chili powder

2 teaspoons ground cumin OR ¼ teaspoon ground allspice OR both

15 1/2-ounce can black beans, rinsed and drained

Kosher salt and ground black pepper

Eight 6-inch corn tortillas

3 ounces cheddar OR Monterey jack cheese, shredded (¾ cup) OR cotija cheese, finely crumbled (about 1/2 cup)

1/2 cup lightly packed fresh cilantro, chopped

Directions:

In a large saucepan over medium-high, heat 2 tablespoons oil until shimmering. Add the sliced onion and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Add the garlic, chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Add the beans, 2 cups water and 1/2 teaspoon each salt and pepper.

Bring to a simmer, scraping up any browned bits, then cook, uncovered and stirring occasionally, until the water is just below the level of the beans, 10 to 12 minutes. Meanwhile, in a 12-inch skillet over medium, heat the remaining ⅓ cup oil until just beginning to shimmer. Slip 2 tortillas into the oil and cook just until they begin to puff and brown, 20 to 30 seconds, flipping the tortillas with a spatula halfway through; do not allow the tortillas to crisp.

Transfer to a baking sheet and cover with foil. Warm the remaining tortillas in the same way, reducing the heat if the oil begins to smoke; it’s fine to overlap the tortillas on the baking sheet. When the beans are done, remove the pan from the heat and cool for about 10 minutes. Using a blender and working in 2 batches to avoid overfilling the jar, puree the bean mixture until smooth, 15 to 20 seconds. Return the puree to the pan. (Alternatively, if you own an immersion blender, puree the mixture directly in the pan.) Cook uncovered over low, stirring occasionally, until heated through, 3 to 5 minutes. 

Taste and season with salt and pepper. Using tongs, fold a tortilla in half and submerge it in the bean puree (still over low heat), then transfer to an individual plate. Repeat with the remaining tortillas, placing 2 on each plate. Spoon the remaining bean puree over the enfrijoladas and top with the cheese, cilantro and the chopped onion. Optional garnish: Sliced avocado OR Mexican crema (or sour cream) OR lime wedges OR a combination

MORE Main ARTICLES

Balti Baked Squash with Feta, Tomato & Mint

Balti Baked Squash with Feta, Tomato & Mint
There is no such recipe for balti as it actually means the cooking pot the dish is cooked in rather than a particular spice mix.

Balti Baked Squash with Feta, Tomato & Mint

Nalli Ka Khaasa Salan

Nalli Ka Khaasa Salan
Chef Jolly’s signature recipe which was crafted after his culinary travels and cooking with Nawab Mehboob Alam Khan of Hyderabad

Nalli Ka Khaasa Salan

Bring the Thanksgiving table together with BC Blueberries

Bring the Thanksgiving table together with BC Blueberries
An abundance of ways to share BC Blueberries with your family this Thanksgiving 

Bring the Thanksgiving table together with BC Blueberries

Best seafood creations tasted at BC Shellfish & Seafood Festival 2017

Best seafood creations tasted at BC Shellfish & Seafood Festival 2017
Attendees got a chance to taste a plethora of seafood options and also experience tours and seminars pertaining to the industry. 

Best seafood creations tasted at BC Shellfish & Seafood Festival 2017

Chilling out with Chillies

Chilling out with Chillies
Indian chillies are famous for their colour and pungency levels. 

Chilling out with Chillies

Giving Indian Cuisine its Due

Giving Indian Cuisine its Due
The cuisine varieties of a pluralistic society are a reflection of the country’s 5,000-year-old history, agricultural assets, climatic differences and foreign influences. 

Giving Indian Cuisine its Due