Oaxacan Enfrijoladas with Black Bean Sauce and Feta (Vegetarian)
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Ingredients
- 8 corn tortillas
- 400 g black beans
- 150 ml vegetable stock
- 80 g feta cheese
- 0.5 red onion
- 15 g fresh coriander
- 2 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 12.7 g
- Carbohydrate
- 37.5 g
- of which sugars
- 3 g
- Fat
- 13.2 g
- of which saturates
- 4.1 g
- Fibre
- 9.6 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend the black beans with the vegetable stock until smooth, then warm through in a pan.
- 2
Lightly fry each corn tortilla in the sunflower oil for 20 seconds a side to soften.
- 3
Dip each tortilla in the warm bean sauce, then fold into quarters and arrange on plates.
- 4
Spoon over any remaining sauce and scatter with crumbled feta cheese, red onion and fresh coriander.
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