Enfrijoladas
Soft corn tortillas folded into a smoky, velvety black‑bean sauce and filled with tender shredded chicken, brightened by lime and cilantro for a comforting, homey Mexican favorite.
2 can black beans, rinsed and drained
1 lb chicken breast, cooked and shredded
12 corn tortilla, warmed
1 onion, finely chopped
2 clove garlic, minced
1 cup chicken broth
2 tbsp vegetable oil
1 tbsp butter
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 cup queso fresco, crumbled
½ cup sour cream
1 lime, cut into wedges
1 bunch cilantro, chopped
1 avocado, sliced
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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