Mexican "Enfrijoladas"Submitted by: DATT03
Introductiontradditional mexican tacos covered with a delicious bean sause tradditional mexican tacos covered with a delicious bean sause
1 cup Pinto beans (boiled with salted water, or they can be canned beans too)
0.5 Chiken breast (no bone or skin)
1 cup Romaine lettuce (cleaned and desinfected)
2 tbs fresh cheese (could be mozzarella, feta, or cottage)
Boil the chinken breast in salted water until cooked. Let cool on a side.
Blend the cooked beans adding salt and pepper to taste. Keep them on a side.
Cut the chiken breast in small pieces or just shread it with your fingers.
Heat the blended beans and keep warm until we use them.
Heat a pan, and place the tortillas turning them so they get the heat in both sides.
Remove tortillas from pan, place some chicken inside each tortilla and fold it like a taco.
Place inmediatly all the tacos in a plate and cover them with the blended beans, (the beans should be hot).
Add some cheese and serve inmediatly.
You can add some jalapeĆ±os or spicy salsa to join your enfrijoladas.
Number of Servings: 3
Recipe submitted by SparkPeople user DATT03.