In the past I’ve written about the benefits of beans. They are a great source of protein and fiber, but the most important thing is that they’re delicious. I try to incorporate them in my diet as much as possible because down here in Mexico I’ve reduce my meat consumption by at least half. With so many great and fresh ingredients meat is just not as important. I still eat it (I’m not becoming a vegetarian, don’t worry) but it’s not the main ingredient in most of my dishes anymore, remember this delicious salpicon? These enfrijoladas (kinda like enchiladas but with a bean sauce) are another good example. Even though they’re stuffed with chicken, it is not the main ingredient. That would be the rich and filling bean salsa. The tortillas, goat cheese and avocado on top complement perfectly this meal. You’ll ask for seconds not because you’ll still be hungry, but because it’s delicious.
- The ingredients:
- •1½ cups cooked pinto beans
- •2 small roma tomatoes
- •1/4 white onion
- •1 garlic clove
- •1 chipotle adobado pepper
- •1/2 cup chicken broth if necessary
- •salt and pepper to taste
- •1/4 lb goat cheese
- •1 avocado, slice
- •sour cream
- •12 tortillas
- •2-4 TBSP canola oil
- •1/2 chicken breast, cooked and shredded
- •1/4 white onion, chopped
- •1/2 garlic clove, minced
- The how-to:
- Blend together beans, tomatoes, onion, garlic, pepper and add a little bit of chicken broth if necessary.
- Pour salsa into a sauce pan and bring to a boil over medium high heat.
- Reduce heat to low and adjust seasoning.
- Simmer for 15 minutes. Add more chicken broth if you don’t want a thick sauce. Set apart.
- In an skillet with about 1 TBSP of oil sautee the chopped onion until translucent.
- Add the garlic and shredded chicken. Cook until it starts to brown.
- Pour about 3 TBSP of the bean sauce and mix very well. Add salt and pepper if necessary.
- In a different skillet warm the rest of the oil. When hot, fry the tortillas one by one and set apart.
- Place some of the chicken and goat cheese in each tortilla and set on plates.
- Pour some of the sauce on top of the tortillas.
- Garnish with sour cream and a couple of avocado slices.
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