Best Enfrijoladas De Frijoles Negros Recipes

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FRIJOLES NEGROS RECIPE



Frijoles Negros Recipe image

A frijoles negros recipe that is super authentic and all the way delicious! Plus, tips on how to make Cuban black beans in your rice cooker! No more canned beans when cooking dried black beans are this easy.

Provided by Vanessa Bell

Categories     Food Culture

Number Of Ingredients 13

2 Cans Black Beans (or 6 cups of dried black beans using the recipe in post)
1/2 Cup Water
½ White Onion, diced finely
1 Bell Pepper, diced finely
2 Cloves Garlic, minced finely
2 Tablespoons Olive Oil
1 Tablespoon White Vinegar
Splash or two of Vino Seco*
½ Teaspoon Salt
½ Teaspoon Sugar
½ Teaspoon Oregano
¼ Teaspoon Ground Cumin
1 bay leaf

Steps:

  • In a pot, place your beans and water. Don't drain the beans of their juice. Bring to a boil and let simmer.
  • While simmering, add your pepper, garlic, onion, and olive oil to a pan and sauté for about five minutes or until ingredients are translucent. Chop the ingredients finely or use a grater if you prefer not to have them visible in the beans.
  • Add the rest of the ingredients to the pot with the beans including your sautéed mixture.
  • If desired, you can place a bit of the black beans in the sautéed mixture first and mash them up in order for the pepper mixture to mix better with the beans. This helps thicken the consistency.
  • Stir well and allow to simmer for 5-7 minutes on low heat.
  • Add a bit more olive oil right before serving.

ENFRIJOLADAS RECIPE



Enfrijoladas Recipe image

Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.

Provided by Mexican Please

Time 20m

Number Of Ingredients 11

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))

Steps:

  • Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
  • 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 seam side down (add some puree to the baking dish to prevent sticking).
  • Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
  • Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
  • Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

Nutrition Facts : Calories 838 kcal, ServingSize 1 serving

ENFRIJOLADAS DE FRIJOLES NEGROS



Enfrijoladas de frijoles negros image

Esta receta de enfrijoladas de frijoles negros es ideal para entre semana, especialmente si estás de prisa. ¡Estará lista en tan solo 10 minutos!

Provided by My Food and Family

Categories     Recetas para una vida saludable

Time 17m

Yield 6 porciones

Number Of Ingredients 6

1 taza de salsa mexicana roja
1 lata (15 oz) de frijoles negros, sin escurrir
6 tortillas de maíz (6 pulgadas), calientitas
6 rebanadas de jamón cocido al horno OSCAR MAYER Baked Cooked Ham
1 taza de queso mozzarella parcialmente descremado, de baja humedad y desmenuzado KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 cucharadas de cilantro picado

Steps:

  • Licúa la salsa con los frijoles hasta que queden homogéneos; vierte esto en una sartén grande.
  • Cocina la mezcla a fuego medio durante 4 min. o hasta que esté completamente caliente, revolviendo frecuentemente.
  • Cubre las tortillas con el jamón; dóblalas por la mitad. Añádelas a la mezcla de frijoles en la sartén; pon encima el queso. Cocina esto tapado y a fuego bajo durante 3 min. o hasta que el queso se derrita. Sirve las enfrijoladas espolvoreadas con el cilantro.

Nutrition Facts : Calories 210, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ENFRIJOLADAS



Enfrijoladas image

This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional - I didn't have any; it is the black beans that make this dish what it is.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h30m

Yield Serves 4

Number Of Ingredients 9

1/2 pound (1 1/8 cups) black beans, washed, picked over and soaked for 4 to 6 hours or overnight in 1 quart water
1 onion, cut in half
2 plump garlic cloves, minced
1 to 2 sprigs epazote or 2 tablespoons chopped cilantro, plus additional for garnish (optional)
1 to 2 teaspoons ground cumin, to taste
1/2 to 1 teaspoon ground mild chili powder (more to taste)
Salt to taste
12 corn tortillas
1/4 cup chopped walnuts (optional)

Steps:

  • In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
  • Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
  • Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
  • Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 2 grams, Carbohydrate 72 grams, Fat 3 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 3 grams

BLACK BEANS (FRIJOLES NEGROS)



Black Beans (Frijoles Negros) image

Provided by Food Network

Categories     side-dish

Time 14h40m

Yield 20 servings

Number Of Ingredients 13

2 pounds black beans
20 cups water
1 cup plus 4 tablespoons olive oil, divided
1 large onion, chopped
8 garlic cloves, mashed or chopped
1 green bell pepper, chopped
8 teaspoons salt
1 teaspoon pepper, optional
1 teaspoon dried oregano
2 bay leaves
4 tablespoons sugar
1 cup dry red wine
4 tablespoons vinegar

Steps:

  • Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

ENFRIJOLADAS PINTOS



Enfrijoladas Pintos image

In this take on enfrijoladas, chipotle makes the pinto bean sauce slightly smoky and spicy, perfect for dipping pan-fried blistered corn tortillas. If you don't have pinto beans on hand, use black or mayocoba beans for equally delicious results. Top this dish with quick-pickled red onion, which tastes even better if you make it the day before. For a perfect weeknight meal, garnish with a dollop of sour cream, avocado slices, and a sprinkle of toasted pepitas and cilantro leaves. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Jocelyn Ramirez

Categories     dinner, lunch, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 small red onion, halved and thinly sliced
1/2 cup lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1 dried bay leaf
1 1/2 tablespoons kosher salt
Pinch black pepper
1 whole dried chipotle morita or meco chile
1 3/4 to 2 cups drained pinto beans, from 1 (15-ounce) can or homemade
1 1/4 to 3 cups vegetable broth or bean cooking liquid
Kosher salt
4 tablespoons neutral-flavored oil, plus more as needed
12 corn tortillas
4 tablespoons sour cream, vegan if you'd like
4 tablespoons roasted salted pepitas
1/4 cup cilantro leaves
2 ripe medium Hass avocados, pitted, peeled and sliced

Steps:

  • Make the pickled onion: Combine the onion, lemon juice, oregano, red-pepper flakes, bay leaf, salt and pepper in a medium bowl and mix. Let sit at room temperature for 30 minutes to allow the flavors to meld together and the onion to soften. The onion can be covered and refrigerated for up to 3 to 5 days before serving.
  • Make the enfrijoladas: Place the chipotle in a small bowl and add enough hot water to cover (see Tip). Let stand to rehydrate for 10 minutes. Once rehydrated and pliable, drain and remove the stem. To a blender or food processor, add the beans, 1 1/4 cups vegetable broth or bean cooking liquid, and the softened chipotle. Blend until completely smooth. Add more of the broth, 1/4 cup at a time as needed, to make a smooth bean sauce. Season to taste with salt.
  • Heat a medium pot over medium-low. Add 2 tablespoons oil and heat, then add the bean mixture. Stir to incorporate; the mixture may sizzle and spatter. Allow the mixture to come to a low simmer and reduce heat to low to keep warm. Add additional liquid as needed to thin to a cheese-sauce consistency.
  • Heat a comal or cast-iron skillet over medium heat. Add 2 tablespoons oil, then add 1 to 2 tortillas and lightly fry until softened and blistered, 30 to 60 seconds per side. Transfer the fried tortillas to a plate, and continue to add more oil to the comal as needed to cook all the tortillas.
  • Use tongs to slightly submerge each fried tortilla in the hot bean mixture one at a time. Flip the tortilla over to coat the second side, then fold the tortilla in half, pull out of the pot and place on a dinner plate. Continue this process until all the tortillas are coated in the enfrijolada sauce, dividing them among 4 plates. Spoon any remaining bean sauce over the top of the tortillas. Garnish with the sour cream, pickled red onion, pepitas, cilantro and avocado.

ABUELO PELáEZ'S FRIJOLES NEGROS (BLACK BEANS)



Abuelo Peláez's Frijoles Negros (Black Beans) image

This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.

Provided by Rachel L. Swarns

Categories     dinner, side dish

Time 2h40m

Yield About 8 cups

Number Of Ingredients 20

1 pound dried black beans, rinsed thoroughly
1 tablespoon extra virgin olive oil
1/2 large white onion, chopped
1 green bell pepper, chopped
4 to 5 garlic cloves, crushed
1 bay leaf
1/4 cup extra virgin olive oil
1/2 large white onion, finely chopped
1 green bell pepper, finely chopped
3 garlic cloves, finely chopped
1 bay leaf
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon black pepper, plus more to taste
1 and 1/2 teaspoons salt, plus more to taste
2 tablespoons sherry vinegar
1/2 cup dry white wine
1/4 cup green olives stuffed with pimentos, thinly sliced
1 teaspoon sugar
Cooked white rice for serving (optional)

Steps:

  • In a large pot, soak beans overnight in 10 cups of water.
  • Add 1 tablespoon oil, the onion, bell pepper, garlic cloves and bay leaf to beans, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on top.
  • Meanwhile, make the sofrito. Warm remaining 1/4 cup oil in a large skillet over medium heat. Add the half onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add 1 bay leaf, cumin, oregano, black pepper and salt, and cook for 2 minutes more.
  • Add the sofrito to beans. Stir in sherry vinegar, wine and olives, and bring to a boil. Lower to a simmer and cook, covered, for about 1 to 1 1/2 hours, stirring frequently, until slightly thickened and cooked through. Remove both bay leaves, and adjust salt and pepper to taste. Remove from heat and add sugar. Serve as soup or a side dish, or over white rice.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 8 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 258 milligrams, Sugar 3 grams

PASTA DE FRIJOL NEGRO (BLACK BEAN PASTE)



Pasta de Frijol Negro (Black Bean Paste) image

Avocado leaves are the main flavor in this staple. This black bean paste is the base for memelas, tlayudas, molletes, enfrijoladas, and more.

Provided by Bricia Lopez

Categories     Dinner     Lunch     Bean     Onion     Garlic     Chile Pepper     Blender     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free

Yield Makes about 4 cups (1 L)

Number Of Ingredients 7

1 pound (455 g) black beans, cleaned and rinsed
4 cloves garlic, peeled (12 g)
½ of a small white onion, cut in half (50 g), plus ¼ cup chopped white onion (30 g)
Sea salt
1 chile de arból, stem removed
2 dried avocado leaves
2 tablespoons vegetable oil

Steps:

  • In a large stockpot, combine the beans, garlic, and onion quarters. Cover the beans with water and bring to a boil.
  • Cover the pot, lower the heat to a simmer, and cook until the beans are tender. This can take anywhere from 1 to 2 hours, depending on how old the beans are. If the liquid is evaporating too fast and the beans start to show, bring another cup or two of water to a boil and add it to the beans. Once the beans are cooked, salt to taste, stir, and continue cooking for 10 minutes.
  • Once the beans are tender to the bite, remove and discard the garlic cloves and transfer the beans to a blender. Add the chile de arból and avocado leaves and puree until smooth.
  • Heat the oil in a large sauté pan over medium heat. Once hot, add the chopped onion and cook until it starts to soften. Add the black bean puree and fry it for 15 minutes, stirring until the bean mixture has thickened.

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