Mexican "Enfrijoladas"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
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)
makes 3 pieces
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 jalapeños or spicy salsa to join your enfrijoladas.
ENJOY!
Number of Servings: 3
Recipe submitted by SparkPeople user DATT03.
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 jalapeños or spicy salsa to join your enfrijoladas.
ENJOY!
Number of Servings: 3
Recipe submitted by SparkPeople user DATT03.
Nutritional Info Amount Per Serving
- Calories: 196.5
- Total Fat: 2.6 g
- Cholesterol: 27.2 mg
- Sodium: 204.0 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 6.7 g
- Protein: 17.2 g
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