Tomasina Meyers Black Bean Infrigolada recipe | food

Infrigulada An enchiladas smothered in bean sauce, typical of the Oaxaca region of Mexico; It’s also one of the many creative ways to use up leftover corn tortillas. I like to cook beans from scratch, both for quality and affordability, but if you’re pressed for time, use canned instead. To make ahead, arrange enfrijoladas in a casserole dish and, when you want to eat, bake for half an hour, sprinkle with feta cheese and pico de gallo, and serve.

Infrigolada black bean

A simple, bright sauce cuts down the rich black beans, while feta adds a lovely savory flavor. You can use 250 grams of spinach instead of the chard.

soak Overnight
to equip 20 minutes
cook 1-2 hours
serve 4-6

45 grams butter
2 white onions
peeled and chopped
1 teaspoon Chipotles in adobo
2 bay leaves
2 teaspoons apple cider vinegar
180 grams
chardStems and leaves separated, both cut off
oil
Corn 10 x 12 cm tortilla
150 gm feta cheese
collapsed
250gm mozzarella cheesetorn it
Small bunch of corianderLeaves plucked and roughly chopped
3-4 radishesvery thin slices

for beans
6 large garlic clovespeeled, 2 mashed with a flat knife, 4 finely chopped
300g dried black beans
soaked overnight (or 2 x 400g canned black beans, drained, and added after frying onions)
½ star anise (or 1 teaspoon dry sandpaper)
Salt and black pepper

For pico de gallo
1 small white onionpeeled
3 medium tomatoes
1 red pepper
juice of 1 lemon

Soak the dried beans overnight in cold water, then drain them, put them in a large saucepan and add enough water to cover them by at least 8 cm. add 2 cloves of crushed garlic and star anise, bring to a boil, then reduce heat and cook for 1-2 hours, until soft (timing will depend on the age of the beans); Remove any foam that rises to the surface during cooking. When the beans begin to become soft, season them with 1 teaspoon full of sea salt. Drain and save the cooking broth.

When the beans are cooked, heat the butter in a heavy skillet, and when it’s gently foaming, add the onion, four finely chopped garlic cloves, chard stalks, bay leaves, and chipotle. Season well, then gently sweat, stirring frequently, for 10 minutes, until soft.

Transfer half of the onion mixture to a large bowl and add half of the cooked beans (or drained canned beans, if using). Put the remaining cooked beans (or canned beans) into the onion mixture remaining in the pan, add 400ml of water (or bean-cooking liquid) and apple cider vinegar, then using a stick blender, blend the sauce until you get a smooth sauce, then thin it with more. Cook beans liquid or water until thick, creamy pouring has consistency. Adjust seasonings to taste and keep warm.

Put the bean and onion mixture in a skillet, heat gently until the beans keep their shape, then flip the chard leaves and cook until wilted.

To make pico de gallo, chop the onions, tomatoes, and hot peppers and add the lemon juice.

In the microwave or low oven, soften the tortillas for a minute, then dip each one into the bean puree (this piece is messy, but, believe me, it tastes amazing). Fill each tortilla with a layer of whole bean mixture, a crumb of feta cheese and some mozzarella chunks. Fold over tortillas to enclose the filling, place on plates and serve with more feta cheese, pico de gallo, sliced ​​radish and some cilantro.

simple flex

Instead of filling your infrigolada with cheese, make cashew nut cream with soaked cashews, pepper, and fresh lemon juice and use it instead.

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