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Enjoy the flavor of a Mexican classic at its finest: Enfrijoladas! The base of this recipe are GOYA® Corn Tortillas, which are coated in a delicious bean sauce. In our version, we prepare them with GOYA® Canary Beans, known in Mexico as Mayocoba beans, cooked together with GOYA® Chipotle Peppers in Adobo Sauce, giving this recipe a vibrant color and rich flavor. Serve with queso fresco, chopped cilantro, Mexican cream, and lime wedges. Enjoy every bite!
yellow onion, chopped
GOYA® Minced Garlic
2 cans (15.5 oz.)
GOYA® Canary Beans, drained and rinsed
GOYA® Oregano Leaf
GOYA® Corn Tortillas
GOYA® Queso Fresco, for garnish
finely diced onions
In a medium pan heat oil over medium heat, add onion and cook until translucent about 3-5 min. add garlic and cook for an additional 2 min. To the same pan add beans, chipotles, oregano and water. Combine all flavors.
Carefully add mixture in a blender bowl and blend until well combined. Add back to the same pan and simmer for a few minutes until desired consistency. Season to taste with Adobo.
Warm tortillas by following package instructions. Using tongs, coat tortillas with the bean mixtures folding them over onto the plate top with more bean mixture and garnish with preferred garnishes.
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