Jul 23, 2014

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Celebrating Cuaresma (Lent) with Enfrijoladas

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The Lenten season is upon us.  In these 40 days, we dedicate time to reflect on our lives, treasure our blessings and help those in need.

As Catholics we observe Cuaresma (Lent) the 40 day  (not  including Sundays) penitential season that ends on Easter  Sunday.  On  Ash Wednesday and  every Friday during Lent families abstain from consuming  meat.

Growing up in our home we celebrated Lent with abstaining from meat the complete 40 days.  As a child I could not fathom this notion. Really 40 days without pizza or hamburgers??

My mom would laugh and say “m’ija 40 dias es nada, ni los vas a sentir,”

She was right.  The 40 days flew by and not once did we ever miss a hamburger or pizza.  Maybe these enfrijoladas bursting with flavor, comfort and cheese had something to do with it.

Warm tortillas dipped into a creamy bean sauce, topped with a spicy salsa and a  sprinkle of cheese.  A quick dinner idea, perfect for a crowd  with  the added bonus of affordability. Serve these enfrijoladas on small plates as an appetizer, lightly  mount them on a plate for lunch or feed a crowd for dinner.  Make these your own by switching to black beans or fill them with rajas de poblano or even an assortment of roasted veggies for a filling meatless meal.

Enfrijoladas

serves 8

by Vianney Rodriguez

4 cups of cooked beans (frijoles  de olla)

2 cups bean broth or water

1 onion, finely chopped

3 garlic cloves, minced

3 tbsp olive oil

16 corn tortillas

Heat oil in skillet over medium heat.  Add onion,  saute until soft, about 5 minutes. Add garlic and saute for another minute,  stirring not to allow the garlic to burn.  Add beans, bean broth  or water and simmer for 15 minutes on low heat.  In small batches add  your bean mix to a blender.  With a kitchen towel held over the lid  (to prevent the steam for burning) blend until smooth.  Warm the  tortillas on the comal.  Dip each tortilla in the bean mixture and fold  over on the plate.  Garnish with toppings of your choice.

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Garnish with either sliced avocado, salsa, tomato, queso fresco, crema mexicana or cilantro.

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Vianney Rodriguez

Vianney Rodriguez

Vianney "Bonnie" is a Tejana (Texan) foodie with an eternal love for all things Texas, and is committed to teaching others about her Tex-Mex heritage. On any given day you can find her posting Texas-style recipes or wonderful recipes from Mexico! Check her out at her blog, SweetLifeBake.com!

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Comments

  1. These are absolutely delicious!

  2. I stumbled this great recipe!

  3. This looks delicious, Bonnie! I’ve never heard of these, but I want to try them. They look like they are super easy to make, no?

  4. When I was growing up, my parents loved fish. We kids hated it. So our options were cheese pizza or fish sticks, not just Fridays of Lent, but every Friday of the year. Wish we had this recipe when I was little. Definite add.

  5. Amo las enfrijoladas!! pinned!

  6. Enfrijoladas remind me of my childhood! Yum. Thank you for the delicious recipe.

  7. Vianney, this looks so good! I was raised Catholic and my mom also didn’t cook meat on Fridays. Like you, I didn’t miss it all. Thanks for sharing!

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