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    Home » Recipes » Black Beans

    Published: Sep 27, 2014 · Modified: Oct 2, 2020 by Usha Rao

    Xalapa - Enfrijoladas ~ Tortillas dipped in Bean Sauce

    Just like W, there is no country starting with alphabet X. The exception for X is similar to that of W. We can do a region or a city starting with these letters but we cannot repeat that country for the alphabet it starts with. I am doing X for Xalapa, Mexico. According to the rules, had I done M for Mexico, I could do not have done a city or a region that is in Mexico.

    Mexican Food, Mexican Cuisine,  Blogging Marathon, Around the world in 30 days with ABC cooking

    Xalapa or Jalapa is pronounced /həˈlɑːpə/ is capital city of Veracruz, an Eastern state of Mexico. Xalapa-Enríquez is the official name of the city Xalapa, named after a 19th century governor. Nick name of the city is La ciudad de las flores meaning "The City of Flowers". Xalapa is cultural city. General Enriquez implemented polices that enhanced the educational system and hence the city is named after him. The city has many theaters, museums and street art making it a cultural hub.

    Mexican Food, Mexican Cuisine,  Blogging Marathon, Around the world in 30 days with ABC cooking

    Xalapa is the home place of the famous Jalapeño peppers, as well as products made with maize: gorditas, tostadas, pasties, enfrijoladas, and chicken are common foods. The desserts that are consumed in the region are typically sweet such as cake and coconut candies. (wiki). I made enfrijoladas to represent this city. Since it is home to jalapenos, I wanted to cook something with jalapenos but husband did not show much interest. So I settled for enfrijoladas and garnished it with jalapeno peppers.

    Enfrijoladas are cousins of enchiladas. Corn tortillas are dipped in bean sauce, filled with a filling of chicken or mushrooms or cheese, folded in to half circle and served with a topping of cheese, onions, jalapeno peppers with or without cream. I made these for my lunch 2-3 days ago and was satisfied the way these turned out. The bean sauce was a little bland for my taste and so were the enfrijoladas but when eaten with pickled jalapenos, they were just perfect. It was challenging to photograph bean sauce and enfrijoladas. Do not go by the look of this food. Also, the preparation looks lengthy but it is a very easy dish to put together.

    Mexican Food, Mexican Cuisine,  Blogging Marathon, Around the world in 30 days with ABC cooking

    Adapted from: Mexico in My Kitchen and Spicie Foodie
    Total Time: 22 - 25 minutes
    Preparation: 10 minutes
    Cooking Time: 12 - 15 minutes
    Servings: 1 - 1½

    Ingredients:
    Filling:

    • 1 tsp. Oil
    • 5 oz. or 6-8 Button Mushrooms sliced
    • ⅛ tsp. Salt
    • ⅛ tsp. Chili Powder

    Bean Sauce:

    • 1 – 2 tsp. Oil
    • ½ small Onion chopped or approx. ¼ cup chopped Onion
    • 1 - 2 medium sized Garlic Cloves chopped or 1 – 1 ½ tsp. chopped Garlic
    • ½ can or ¾ cup canned Black Beans
    • ⅛ tsp. Cumin Powder (I used roasted cumin powder)
    • ⅛ tsp. Salt
    • ⅛ tsp. Chili Powder

    Other Ingredients:

    • 3 small Corn Tortillas
    • 2 – 4 tbsp. grated Queso Fresco or Cotija Cheese or Feta
    • Onion chopped for garnish
    • 6 – 10 slices of jarred Jalapeno
    • Cilantro for garnish

    Preparation:

    • Filling - Heat oil in a pan and sauté mushrooms with salt and chili powder until moisture evaporates. This should take about 5 minutes on medium high – high flame. Keep aside until ready to use.
    • Sauce – Drain canned beans and rinse under water. Drain and keep aside.
    • Heat oil in a saucepan and sauté onions until soft.
    • Add garlic and sauté for few seconds.
    • Add salt, chili powder, cumin powder and give it stir.
    • Add beans and sauté for couple of minutes until beans are roasted in spices.
    • Remove from fire, add ½ - ¾ cups water and blend to paste. One can use an immersion blender or a regular blender. Puree to a fine paste or it can be coarse too. I made a coarse paste.
    • Put it back in the saucepan and cook for 3-5 minutes until sauce thickens a little. Mind you sauce thickens as it cools. It needs to be warm when making the enfrijoladas.
    • Assembling – Heat about 2 tbsp. oil in a pan and fry the tortillas on both side, about few seconds on each side. This is to warm the tortillas and soften them. Remove the tortillas and place them on a paper towel and keep it covered in aluminum foil. Tortillas can also be heated on a griddle or in microwave.
    • Dip each tortilla in bean sauce, place some sautéed mushrooms in the middle, if one prefers even some cheese and jalapeno peppers, and fold the tortilla to make a ½ circle. Do the same with the other tortillas. Top each tortilla with cheese, onions, jalapeno peppers and some cilantro. Enfrijoladas are ready to serve.
    • Serve enfrijoladas as it is or with some bean sauce. I had some leftover bean sauce. I poured a thin layer of sauce on a plate and served enfrijoladas on the sauce.

    Notes:

    • Beans – I used canned beans but one can use dry beans also. If using dry beans, soak ¼ cup beans overnight in water. Next day cook them with some water until tender. Pinto beans can also be used instead of black beans.
    • Cheese – I used queso fresco. Queso fresco, cotija, feta or Mexican cheese was recommended for this preparation. For those of you who cannot find the above cheese, paneer would also work.

    Events: This goes to Vardhini's Dish it Out: Mexican Cuisine.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

    « Wuhan - Re-Gan Mian ~ Hot & Dry Noodles
    Rosemary Popovers for Home Bakers Challenge »

    Reader Interactions

    Comments

    1. cookingwithsapana says

      December 08, 2014 at 5:05 am

      Another interesting version of this mexican dish. Looks yummy..

      Reply
    2. Ammaji Kitchen{Sree} (@sreevallie) says

      November 04, 2014 at 8:34 pm

      Very inviting & tempting..

      Reply
    3. Chef Mireille says

      October 29, 2014 at 10:43 pm

      the first two photos are styled so well I just want to grab that fork and dig in so I don't know what you mean by the pictures not looking good. It looks great to me.

      Reply
    4. Manjula Bharath says

      October 28, 2014 at 10:29 pm

      wow tortilla in bean sauce really sounds and looks very delicious 🙂

      Reply
    5. themadscientistskitchen says

      October 13, 2014 at 11:01 pm

      Love this. The moments you mentioned mushrooms in your ingredients I knew this will be loved. Thanks

      Reply
    6. Vardhini Koushik says

      October 13, 2014 at 8:43 am

      Looks very inviting. Our family loves bean sauce. Thanks for linking.

      Reply
    7. PJ says

      October 11, 2014 at 8:03 am

      Looks so tempting Usha and I my tummy is rumbling looking at those clicks 🙂

      Reply
    8. Pavani says

      October 02, 2014 at 9:59 pm

      This has been on my bookmarks for a long time now, but never got around to make it. That is one filling and delicious meal.

      Reply
    9. Harini says

      September 28, 2014 at 10:17 pm

      Wow! this sounds so yumm!

      Reply
    10. Priya says

      September 28, 2014 at 7:37 am

      Seriously am craving for this enfrijoladas now, anything from Mexican cuisine goes directly to my favourite dishes, am in love with that bean sauce.

      Reply
    11. Suma Gandlur says

      September 27, 2014 at 8:43 pm

      Nice choice Usha. Until last week, I was struggling hard to choose between stuffed jalapeno peppers, gorditas and tostadas for Xalapa.

      Reply
    12. Varada says

      September 27, 2014 at 9:19 am

      This is one dish that would be very welcome in our house. It looks and sounds fabulous. Nice pick. I have to try it.

      Reply
    13. Vaishali Sabnani says

      September 27, 2014 at 9:06 am

      Love that completely. .Mexican is one of the most relished cuisines and anything and everything tastes awesome..like thatbean sauce..and even if the procedure is long it would be worth...fantastic dish.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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