Enfrijoladas ~ A simple dinner my family loves (Gluten Free)
Enfrijoladas will satisfy even the hungriest appetite! My husband said it was like eating at a restaurant – which is a nice compliment coming from a meat-eater. The entire meal was quick and simple.
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I had been wanting to try Enfrijoladas, but just had not gotten around to it yet. Now I am sorry I waited so long. They are easy, quick, and tasty. And they just happen to be gluten-free!
Enfrijoladas – Gluten Free
Saute chopped onion in a small amount of olive oil. Set aside.
Place beans and about 3/4 cup of broth in a blender and puree until smooth. Or use a hand blender in a small saucepan. Heat mixture until hot. Stirring occasionally. Add more broth as needed as beans thicken while heating.
Spray a small skillet with cooking spray. Heat up on med/high – add one corn tortilla at a time, flipping to heat both sides.
Make a stack of two or three on each plate.
Serve with Quick & Easy Spanish Rice, black beans, corn, and chopped lettuce.
Those who count weight watcher points can add 8 points for two Enfrijoladas, using 1/2 cup of bean mixture. Cheese and other toppings are additional points.
Enfrijoladas - Gluten Free
Ingredients
- 2 15 oz can fat-free refried beans
- 1 cup chicken or vegetable broth or water. I use water. Use as much as desired for a smooth creamy mixture.
- 1 small yellow onion chopped
- 1 tbsp olive oil or less
- non-stick cooking spray
- 8-10 soft corn tortillas
- optional grated Mexican blend cheese or vegan dairy-free Mexican blend cheese, grated
- optional sour cream optional or dairy-free
- optional guacamole optional
Instructions
- Place beans and about 3/4 cup of broth in a blender and puree until smooth. Or use a hand blender in a small saucepan. Heat mixture until hot. Stirring occasionally. Add more broth as needed as beans thicken while heating.
- Spray a small skillet with cooking spray. Heat up on med/high - add one corn tortilla at a time, flipping to heat both sides.
- Dip heated tortillas in hot beans, coating both sides. I use tongs at this time.
- Place dipped tortilla on a plate and fold in half and then fold again, should be somewhat of a triangle.
- Top with sauteed onion and choice of cheese, guacamole, or sour cream. Maybe all three?
- Make a stack of two or three on each plate.
