Enfrijoladas that are quick and easy to make. Delicious plant-based dinner.
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Enfrijoladas ~ A simple dinner my family loves (Gluten Free) 

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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.

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 

1 can fat-free refried beans
3/4 to 1 cup chicken or vegetable broth or water. I use water.
1 small yellow onion, chopped
1 tbsp or less olive oil
non-stick cooking spray
soft corn tortillas
grated Mexican blend cheese, or vegan dairy-free  Mexican blend cheese, grated
 sour cream optional or dairy-free
guacamole optional

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.

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.

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.

Meatless Monday dinner idea. Quick and easy enfrijoladas, gluten-free.

Enfrijoladas - Gluten Free 

A quick and easy dinner you can make in 30 minutes or less. Gluten-free and allergy-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: dairy-free, dinner, Enfrijoladas, gluten-free, meatless monday, Mexican recipe, plant-based, quick and easy
Servings: 4 Servings
Calories: 348kcal
Author: Mary

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.

Notes

Serve with Quick & Easy Spanish Rice, black beans, corn, and chopped lettuce.
Those who count weight watcher points plus can add 8 points for two Enfrijoladas. Cheese and other toppings are additional points.
Substitute Follow Your Heart Shreds for dairy-free.

Nutrition

Serving: 1Serving | Calories: 348kcal | Carbohydrates: 58g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 185mg | Fiber: 14g | Sugar: 2g | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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