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JK Recipes

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Enfrijoladas

Serves 4. This is a favorite breakfast around my house…when I make these they disappear FAST! Enfrijoladas are soft fried corn tortillas dipped in black beans then topped with mozzarella or Oaxaca cheese and broiled…then use these as a canvas for your favorite toppings. They are so yum topped with Pico de Gallo, bacon crumbles, sliced onion and queso fresco…for a little added spice, Salsa Quemada will do the trick!

Ingredients

  • 1 32 oz container JK Just Black Beans

  • 1/2 cup plus 1 tablespoon vegetable oil, divided 

  • 12 (6-inch) corn corn tortillas
    Toppings

  • 2 cups Oaxaca cheese or low-moisture mozzarella, torn into strands 

  • 2 ounces queso fresco, crumbled (about 1/2 cup) 

  • Thinly sliced white onion 

  • 1 16oz container JK Pico de Gallo

  • Crumbled Bacon

  • 1 16oz container JK Salsa Quemada

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How to Make It

Prepare the Toppings

Cook the bacon until crispy and chop into bite size pieces. Place in a little bowl for serving.


Crumble the queso fresco and place in a little bowl for serving.


Bring out the pico de gallo and salsa quemada from the fridge and let come to room temperature


Slice the white onion very thin and place in a bowl with ice water to tame the onion… then drain after about 15 min and place in a bowl for serving.

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Prepare the Beans & Tortillas

Put the black beans in the blender with just enough water that they will puree…just a little…you want them still thick and not too watery. Puree until most of the whole beans have disappeared.


Heat a skillet with about ½ cup of olive oil. When the oil is hot, add two corn tortillas and cook about 20 seconds. Flip the tortillas with a pair of tongs and cook 20 seconds more. Remove tortillas to a plate lined with paper towels and repeat with remaining 10 tortillas.


Using the same skillet, pour out any excess oil and return pan to the stove. With the flame on low, add the pureed beans. Heat stirring constantly until the beans are bubbily hot. Careful they will splatter, so keep stirring to avoid a mess.


When beans are hot, using a pair of tongs, dip the tortillas, one by one in the bean mixture until covered on both sides.  Place the bean covered tortillas, folding over, on the dinner plates you will serve them on.  3 tortillas per plate.


Meanwhile, turn the broiler on high. When all tortillas are dipped and on the plates, top with lots of shredded Oaxaca or mozzarella and place under the broiler.  Broil just until the cheese melts, 1 minute or so.


Serve immediately with all the toppings letting each person top their Enfrijoladas with their favorites…. Repeat weekly!

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