Enfrijoladas - Gluten Free
A quick and easy dinner you can make in 30 minutes or less. Gluten-free and allergy-friendly.
Servings: 4 Servings
Calories: 348kcal
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