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Enchiladas with Chipotle Black Bean Sauce, Chorizo and Queso Fresco
PATI JINICH12Ingredients
30Minutes
720Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups beans (cooked, and 1cup of their cooking broth or 2 drained cans black beans plus 1 cup water)
- 2 Tbsp. adobo sauce (from chipotle chiles in adobo sauce)
- 2 Tbsp. sauce (vinegary, from pickled jalapeños in vinegar or escabeche)
- 1 lb. casings (Mexican chorizo, removed, roughly chopped)
- 3 Tbsp. vegetable oil (plus more oil if frying the tortillas)
- 1/3 cup scallions (chopped, plus extra for garnish)
- 9 large eggs (beaten with a fork or whisk until foamy)
- 1/2 tsp. coarse sea salt (or kosher, or to taste)
- 12 corn tortillas
- 1 cup cotija (crumbled queso fresco, farmer’s cheese, or goat cheese)
- 8 jalapeños (pickled, seeded and chopped, for garnish, optional)
- avocado slices (Ripe Mexican, optional)
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NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories720Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat14g70% |
| Trans Fat0g |
| Cholesterol535mg178% |
| Sodium2750mg115% |
| Potassium690mg20% |
| Protein40g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A40% |
| Vitamin C45% |
| Calcium80% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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