Enfrijoladas, Dinner in a Hurry

• Gluten free

• Produce

  • 1 Avocado
  • 2 cups Black or pinto beans
  • 1 Cilantro
  • 2 Garlic cloves
  • 3 tbsp Onion

• Canned Goods

  • 3 can Chipotles in adobo
  • 1 cup Stock

• Bread & Baked Goods

  • 8 Corn tortillas

• Dairy

  • 1 Monterey jack cheese
  • 1 Sour cream - optional

Found on hispanickitchen.com

Description

Directions

• Add the beans, garlic and chipotles to a blender and blend until smooth.
• Add stock (or water) until the puree has the consistency of a thick soup.
• Warm the corn tortillas in the oven or microwave.
• Place a big dollop of bean puree on a plate.
• Dredge one side of a tortilla in the bean puree.
• Flip the tortilla and fill with onion and cheese.
• Roll tight and place in a baking dish (add some puree to the baking dish to prevent sticking).
• Continue rolling all of the tortillas -- this batch made 8 rolled tortillas.
• Cover the tortillas in the baking dish with the remaining bean puree.
• Bake for 8-10 minutes or until the cheese has melted.
• Top with your choice of avocado, cheese, cilantro and sour cream.