Isabel Eats · by Isabel Orozco-Moore★ 4.7 (19)
Enfrijoladas
NUTRITION · PER SERVING15M COOK
CAL 8%·PRO 15%
CARBS 19G49% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 6G35% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas smothered in a spiced bean sauce and topped with cheese. A quick vegetarian Mexican dish ready in 15 minutes.
mainmexicantacobeans🍪 sheet pan🍳 skillet⚡ microwave🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 (15-ounce) cans black or pinto beans ((undrained))
- 1-3 chipotle peppers in adobo sauce*
- ½ cup chopped onions
- 3 cloves garlic, (minced)
- ¼ teaspoon dried Mexican oregano
- 1 tablespoon vegetable oil, (plus more for frying (optional))
- 1 ½ cups vegetable stock
- 1 ½ teaspoons kosher salt
- 12 corn tortillas
- 8 ounces queso fresco*, (plus more for topping)
- For topping: sliced red onions, chopped cilantro, and Mexican crema
At a glance
PER SERVING · TIME 15M
CAL 8%·PRO 15%
CARBS 19G49% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 6G35% OF CAL
3G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 646mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 148mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 646MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.