{"id":4998,"date":"2024-03-15T14:20:01","date_gmt":"2024-03-15T14:20:01","guid":{"rendered":"http:\/\/isticharati.ma\/?p=4998"},"modified":"2024-04-25T10:06:52","modified_gmt":"2024-04-25T10:06:52","slug":"enfrijoladas-recipe","status":"publish","type":"post","link":"https:\/\/isticharati.ma\/?p=4998","title":{"rendered":"Enfrijoladas Recipe"},"content":{"rendered":"

\"\"<\/h3>\n

Ingredients<\/b><\/h3>\n

2 cups black beans (or pinto)<\/span><\/p>\n

3 chipotles in adobo<\/span><\/p>\n

2 garlic cloves<\/span><\/p>\n

1\/2 teaspoon salt<\/span><\/p>\n

1 cup stock (or water)<\/span><\/p>\n

8 corn tortillas<\/span><\/p>\n

3-4 tablespoons finely chopped onion<\/span><\/p>\n

Monterey Jack cheese<\/span><\/p>\n

1 avocado (optional)<\/span><\/p>\n

cilantro (optional)<\/span><\/p>\n

Crema (optional)<\/span><\/p>\n

TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n

<\/p>\n

\"\"<\/h3>\n

Directions:<\/h2>\n

Add the beans, garlic, chipotles and salt to a blender and puree until smooth.\u00a0 Add stock (or water) until the puree has the consistency of a thick soup.\u00a0 Taste for seasoning and heat level.\u00a0<\/span><\/p>\n

Warm the corn tortillas in the oven or microwave.\u00a0 Place a big dollop of bean puree on a plate.\u00a0 Dredge one side of a tortilla in the bean puree.\u00a0 Flip the tortilla and fill with onion and cheese.\u00a0 Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).<\/span><\/p>\n

Continue rolling all of the tortillas — this batch was enough for 8 rolled tortillas.<\/span><\/p>\n

Cover the tortillas in the baking dish with the remaining bean puree.\u00a0 Bake at 425F for 8-10 minutes or until the cheese has melted.<\/span><\/p>\n

Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.<\/span><\/p>\n

Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients 2 cups black beans (or pinto) 3 chipotles in adobo 2 garlic cloves 1\/2 teaspoon salt 1 cup stock (or water) 8 corn tortillas 3-4 tablespoons finely chopped onion Monterey Jack cheese 1 avocado (optional) cilantro (optional) Crema (optional) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":1,"featured_media":5000,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4998","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t