Enfrijoladas – Potato Stuffed Tortillas in Bean Sauce
Enfrijoladas is a simple “dinner-in-a hurry” comfort food from Mexico. They are similar to enchiladas and seriously delicious. Pair with a large salad for the perfect, quick weeknight meal.
Prep: 20 mins
Cook: 20 mins
Yield: 6-8 servings
Ingredients
Ingredients
- 6-8 corn tortillas
- Mashed potatoes, enough to fill tortillas
- 2 cans of pinto beans, low sodium
- 1 thick onion slice
- 1 tsp dried oregano
- ½ - 1 cup of water or vegetable broth
- Salt and pepper to taste
Toppings
- Salsa
- Chopped lettuce
- WFPB sour cream
Instructions
Instructions
- 1. Preheat oven to 325 degrees F.
- 2. Put the beans, onions, oregano, and ½ cup of water in a blender. Blend until smooth. It should not be thick so you can pour it over the tortillas. Add more water if needed.
- 3. To make the tortilla rolls, warm the tortillas in the microwave for 30 seconds or until they are pliant enough to fold.
- 4. Lay the tortilla on a flat surface. Spread a spoon or two of mashed potatoes into the center of tortilla and carefully roll the tortilla. Put them in a baking dish. Make sure the overlapping fold of the tortilla is placed down.
- 5. Spread the bean sauce over the tortilla rolls until well covered.
- 6. Bake for 20 minutes or until completely warm.
- 7. Garnish with lettuce, sour cream, salsa and serve.
Cooking Tips
Cooking Tips
- 1. Try adding your favorite cooked veggies to the filling.
- 2. Try different toppings such as chopped cabbage, cilantro or scallions.
- 3. This dish works with any type of bean.
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