Enfrijoladas Corn Tortillas in Black Bean Sauce

by V & V Supremo Foods, Inc.

4.60

45 Min

Servings

ingredients

This scrumptious dish is based with corn tortillas smothered in a bean sauce with a touch of chile chipotle and roasted garlic. Topped with savory chorizo, fresh cheese, and silky sour cream.

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Ingredients

3 large

cloves garlic

3 large cloves garlic
1 (30 oz.)

can, cooked black beans

1 (30 oz.) can, cooked black beans
½ tsp.

Kosher salt, or to taste

½ tsp. Kosher salt, or to taste
2 small

chipotle chiles (from can) or to taste

2 small chipotle chiles (from can) or to taste
1 link from (14 oz.) pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO®

1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
12

corn tortillas

12 corn tortillas
½ cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

½ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ (10 oz.) pkg.

V&V Supremo® Brand Queso Fresco Cheese, crumbled.

½ (10 oz.) pkg. V&V Supremo® Brand Queso Fresco Cheese, crumbled.

7 Steps to complete

1

Place unpeeled garlic cloves in a dry (no oil) pan over medium heat. Turn cloves periodically and roast until skins blacken and garlic softens, about 7-8 minutes. Peel garlic. Set aside.
2

Place beans and their liquid, add garlic, salt, chipotles and ¼ cup cold water in blender. Blend well (high speed for 1 minute) to obtain a soup-like consistency.
3

Pour bean sauce in medium saucepan and place over medium heat until heated through. Stir frequently.
4

Preheat a pan over medium heat for 1 minute. Add chorizo and cook from 10 to 12 minutes, breaking up with a spoon as it cooks. Set aside.
5

Preheat large skillet over medium heat for 2 minutes. Heat tortillas for 1 minute on each side or until tortillas are just warm, not hard.
6

Using tongs, dip one tortilla at a time into the sauce making sure is covered entirely. Transfer onto a plate and fold in half. Repeat with all tortillas. (Place 3 tortillas on each of 4 plates, overlapping slightly.) Ladle remaining sauce over each portion in equal amounts.
7

Garnish each portion with 2 Tbsp. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, 3 Tbsp. V&V Supremo® Brand Queso Fresco Cheese, and 3 Tbsp. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

45 Min
Ingredients :

8

INGREDIENTS:

3 large cloves garlic
1 (30 oz.) can, cooked black beans
½ tsp. Kosher salt, or to taste
2 small chipotle chiles (from can) or to taste
1 link from (14 oz.) pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO®
12 corn tortillas
½ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
½ (10 oz.) pkg. V&V Supremo® Brand Queso Fresco Cheese, crumbled.

DIRECTIONS:

1. Place unpeeled garlic cloves in a dry (no oil) pan over medium heat. Turn cloves periodically and roast until skins blacken and garlic softens, about 7-8 minutes. Peel garlic. Set aside.
2. Place beans and their liquid, add garlic, salt, chipotles and ¼ cup cold water in blender. Blend well (high speed for 1 minute) to obtain a soup-like consistency.
3. Pour bean sauce in medium saucepan and place over medium heat until heated through. Stir frequently.
4. Preheat a pan over medium heat for 1 minute. Add chorizo and cook from 10 to 12 minutes, breaking up with a spoon as it cooks. Set aside.
5. Preheat large skillet over medium heat for 2 minutes. Heat tortillas for 1 minute on each side or until tortillas are just warm, not hard.
6. Using tongs, dip one tortilla at a time into the sauce making sure is covered entirely. Transfer onto a plate and fold in half. Repeat with all tortillas. (Place 3 tortillas on each of 4 plates, overlapping slightly.) Ladle remaining sauce over each portion in equal amounts.
7. Garnish each portion with 2 Tbsp. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®, 3 Tbsp. V&V Supremo® Brand Queso Fresco Cheese, and 3 Tbsp. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO® Enjoy!

Enfrijoladas Corn Tortillas in Black Bean Sauce

Notes: