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Nutrition Facts
Serving Size 207 g
(Approx. 4 Servings)
Amount Per Serving
Calories 260 Calories From Fat 40
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 580 mg 24%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 10 g
Vitamin A 0% Iron 15%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easy Enfrijoladas
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Tsp vegtable oil
1 jalapeño
1/2 white onion, sliced in half and peeled but still in tact
1/4 Tsp ground cumin
17 .6000 Oz H‑E‑B Mi Tienda Refried Pinto Beans
1/4 cube Knorr Chicken Flavor Bouillon
1/4 cup(s) water
8 corn tortillas
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Instructions

1
Place a medium non-stick pan over medium-high heat. Add oil, whole jalapeño and onion quarters then season with a pinch of salt and pepper.
2
Brown vegetables on all sides, rotating every few minutes or until well browned. Remove vegetables to a cutting board and set pan aside for later use.
3
Remove ends from onion, starting with one quarter of onion. Slice jalapeño, removing seeds and stem. Add prepared onion and jalapeño (to taste) to the bowl of a food processor along with cumin and refried beans; pulse until smooth.
4
Meanwhile, return pan to medium heat and add chicken bouillon and water (add as need to thin out mixture). Add beans to pan and bring to a slight simmer.
5
To prepare dish, use a pair of tongs to dip both sides of each tortilla in beans. Make sure they're in the beans long enough to be heated through; repeat with all tortillas.
6
To plate, fold tortillas in half twice and stack together and top with traditional garnishes like queso fresco, chopped cilantro or remaining charred vegetables.
7
Chef's Note: Add as much onion and jalapeño to taste when processing beans. This dish is great for kids but can be spiced up as well.

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