Informations supplémentaires
35 min.
|
702 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the onion and the cilantro. Slice the shallot. Cut the potatoes into cubes.
2. Make the pickled shallots
In a bowl, mix the shallots with 1 tbsp of vinegar, 1 tbsp of water and tbsp of sugar. Add a pinch of salt and mix well. Set aside.
3. Make the potato filling
In a large skillet over medium heat, add a drizzle of olive oil. Cook the onions 2-3 minutes. Add the potatoes. Lower the heat and cover. Cook 18-20 minutes or until the potatoes are tender. At the end, add half of the garlic and mash the mixture.
4. Make the sauce
Using a hand mixer or a blender, mix together the black beans, the chili flakes, to taste (caution, spicy!), the rest of the garlic, 0.5 2P | 1 3P bouillon cube and 1 2P | 1.5 3P cups of water. Blend into a smooth puree. Transfer to a large skillet and bring to a boil. Reduce heat and cook 2-3 minutes until the sauce has thickened. The sauce should have the consistency of yogurt.
5. Cook the enfrijoladas
In a deep pan, on medium-high heat add a generous drizzle of oil. Dip the tortillas in the oil and then fill them with the potato mixture and fold them in half. Cook in hot oil for 2-3 minutes on each side. Remove from the oil and place on paper towels.
6. Plate your dish
Serve the enfrijoladas with the black bean sauce. Garnish with the cilantro, the crumbled feta and the shallots. Serve with the sour cream and the guacamole. Otherwise, leave everything in the center of the table and let everyone garnish their enfrijoladas. Bon appétit!
1unitBlack Beans
2unitGarlic Clove(s)
0.5unitYellow Onion(s)
300gWhite Potato(es)
8unitCorn Tortilla(s)
0.5unitCilantro
45gFeta Cheese
1unitShallot
2unitGuacamole
2unitSour Cream
0.5unitVegetable Broth Cube(s)
5mlChili Flakes
What you need
Bowl, pans, blender.
702 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
98g
33%
fat
28g
43%
cholesterol
32mg
11%
fiber
22g
88%
protein
23g
saturated
10g
50%
sodium
269mg
11%
sugar
14g
trans
0g