Enfrijoladas are made by dipping corn tortillas in a creamy black bean sauce, stuffing them with your favorite fillings, and adding flavorful garnishes.
Make or buy corn tortillas. Wash and cube the sweet potato into small cubes. Quickly steam, then sauté them in a little olive oil.
Once the potatoes are cooked through, mix in your roughly chopped collard greens and let them wilt down. Lightly season the mixture with a pinch of salt to taste.
Blend black beans, bean water, garlic, onion, chipotle peppers, and salt. You might have to add a little more liquid to thin the sauce out.
Simmer the bean mixture for a few minutes to thicken it up and bring the flavors together.
Lightly fry each tortilla on each side, then drain the excess oil on a paper towel-lined plate.
Dip the fried tortillas in bean sauce so both sides are covered well.
Add a scoop of filling, then roll or fold the tortillas in half.
Serve your enfrijoladas with more sauce and garnishes on top.
Find full measurements, instructions, and more at the link down below!