Tortillas in Black-Bean Purée Recipe

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Tortillas in Black-Bean Purée
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Ingredients
11
Count
Nutrition
875
Calories
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Ingredients:

Directions:

  1. Quick-soak beans: Put beans in a 4-quart pot and cover with water by 2 inches. Bring to a boil and boil 1 minute, then remove from heat and let beans and water stand in pot, covered, 1 hour. Drain, discarding water.
  2. Cook beans: Return drained beans to pot and add 7 cups water. Add onion, garlic, and salt and bring to a boil, skimming froth. Reduce heat and simmer beans, partially covered, until tender, 45 minutes to 1 hour. Do not drain.
  3. Make enfrijoladas: Purée 2 cups beans with 2 cups bean broth, including some of onion and garlic if desired, in a blender until smooth (use caution if puréeing while hot); reserve remaining beans in broth for another use.
  4. Heat a dry 10-inch heavy skillet (not nonstick) over moderate heat until hot, 2 to 3 minutes.
  5. Toast chile and avocado leaf, turning with tongs, until fragrant, about 10 seconds total. Open chile (wear protective gloves), then discard stem and seed cluster. Grind chile in grinder with avocado leaf to a powder.
  6. Heat 3 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add bean purée and ground chile mixture and simmer, stirring frequently, until thickened but still liquid, 5 to 10 minutes, then reduce heat to very low.
  7. Meanwhile, heat remaining 1 1/2 cups oil in cleaned 10-inch heavy skillet over moderate heat until hot but not smoking.
  8. Have ready a heated serving platter. Add 1 tortilla to hot oil and soft-fry, turning over once with tongs, until puffed slightly but not crisp, about 10 seconds total, then lift out with tongs, letting excess oil drip back into skillet. Transfer tortilla to bean purée, submerging tortilla in purée, and spooning purée over it if necessary to completely coat top. Fold tortilla in half, using a metal spatula, and transfer to one end of warm platter.
  9. Fry and coat remaining tortillas, 1 at a time, in same manner, overlapping them on platter. Drizzle crema over tortillas and sprinkle with cheese, then serve enfrijoladas immediately.
  10. *Found in some supermarkets, Latino markets, and .
  11. Cooks' note: Beans can be made 2 days ahead and cooled in broth, uncovered, then chilled in broth, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 875.07 Kcal (3664 kJ)
Calories from fat 613.59 Kcal
% Daily Value*
Total Fat 68.18g 105%
Cholesterol 21.12mg 7%
Sodium 810.95mg 34%
Potassium 896.86mg 19%
Total Carbs 55.32g 18%
Sugars 6.24g 25%
Dietary Fiber 12.05g 48%
Protein 15.9g 32%
Vitamin C 5.7mg 10%
Iron 2.7mg 15%
Calcium 240.2mg 24%
Amount Per 100 g
Calories 171.17 Kcal (717 kJ)
Calories from fat 120.02 Kcal
% Daily Value*
Total Fat 13.34g 105%
Cholesterol 4.13mg 7%
Sodium 158.62mg 34%
Potassium 175.43mg 19%
Total Carbs 10.82g 18%
Sugars 1.22g 25%
Dietary Fiber 2.36g 48%
Protein 3.11g 32%
Vitamin C 1.1mg 10%
Iron 0.5mg 15%
Calcium 47mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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