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Author Notes: I'd never heard of enfrijoladas until they appeared in a New York Times Recipes for Health column. They're a heartier, heavier cousin of enchiladas, sauced with a rough puree of black beans. These don't really need a filling, but I decided to stuff them with chorizo and radish greens, which turned them into a real stick-to-your-ribs winter dinner. —ieatthepeach
- 1 tablespoon olive oil
- 1 bunch (6-8) scallions, thinly sliced
- 2-3 garlic cloves, minced
- 1 jalapeno or serrano peppers, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 (15 oz) cans black beans, drained and rinsed
- 3 cups water
- 1 bay leaf
- Salt to taste
- 1 pound Mexican (soft) chorizo
- 3 cups fresh spinach, radish greens, or beet greens
- 12 corn tortillas
- Crumbled queso fresco for garnish (optional)
- Heat olive oil in a large saucepan over medium heat. Add about 3/4 of the scallions and a pinch of salt, and sweat for about 3 minutes, or until the scallions are translucent. Add garlic, jalapeno or serrano pepper, cumin, chili powder, and oregano, and cook, stirring frequently, for another 30 seconds to a minute, or until the mixture is fragrant. Add beans, water or cooking liquid, bay leaf, and salt, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20-30 minutes, or until the beans are very soft and the liquid is richly flavored.
- While the beans are simmering, wash, stem, and roughly chop the greens. Heat a large heavy skillet over medium heat. Add chorizo and the remaining scallions, using a wooden spoon to break up the meat into chunks (it may just flatten into a squishy mass, which is fine). Cook, stirring occasionally, for 10-12 minutes, or until the chorizo is completely cooked through. Add greens, a handful at a time, and continue to cook, stirring frequently, for 3-5 minutes, or until the greens are wilted and tender. Reduce the heat to low and keep warm.
- Once the beans are cooked, remove the bay leaf and discard. Transfer the mixture to a blender (or use an immersion blender) and puree until thick, creamy, and not quite smooth. Return the sauce to the pan and bring it back to a simmer over medium-low heat. Taste and adjust the seasoning; add water as needed to keep the sauce at a thick but still liquid consistency. Reduce the heat to low and keep warm.
- Place a serving platter or deep-sided dish next to the stove. Using a pair of tongs, dip one of the corn tortillas into the warm bean sauce, flipping gently to coat each side. Place the tortilla on the serving platter or dish, and place a spoonful of the chorizo mixture into the center. Fold the tortilla in half over the filling. Repeat with the remaining tortillas.
- Once all of the tortillas are filled and folded, spoon any remaining bean sauce over the top. Garnish with queso fresco (if using). Serve immediately.
- The bean sauce can be prepared ahead of time; it will keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to a month. Make the filling and assemble the enfrijoladas right before serving.
- This recipe was entered in the contest for Your Best Recipe with Beans