Rosita’s Enfrijoladas
Lunch/Supper Crediting for Ages 3-5
Components
Meat/Meat Alternate, Grains
Ingredients
- 2 (15 oz) cans black beans, drained *
- ½ cup low-sodium vegetable stock or brothÂ
- 2 chipotle peppers, seeds removed, optional (spicy)Â
- 1 tsp cuminÂ
- 1 ½ cups queso fresco, crumbledÂ
- ½ cup onion, finely dicedÂ
- 8 (6-inch) corn tortillasÂ
*As a best practice, choose ingredients that are whole grain, low-fat or low in sodium when possible.
Directions
- In a blender, puree beans with stock and chipotle pepper. Season to taste. Â
- Place the corn tortillas on a plate and wrap them with damp paper towels. Microwave for about 45 seconds. Remove from the microwave and wrap plate in foil to retain the heat as you are preparing the plates.Â
- Place one warmed tortilla on a plate, add â…› cup queso fresco and 1 tbsp onion into each tortilla. Fold over and pour ¼ cup of bean puree over each tortilla.  Sprinkle 1 tbsp of queso fresco on top.Â
1 enfrijolada provides ¾ oz eq. grains and 2 oz eq. meat/meat alternate
This recipe created in partnership with
