jueves, 14 de julio de 2016

Enfrijoladas (mexican dish)

INGRDIENTS:

1 Large eggplant (peeled and cut into cubes
1/2 white onion finely chopped
1 garlic clove
2 tortillas
1 C of cooked black beans
fresh epazote leaves
sea salt
pepper
oregano
thyme
"pico de gallo" salsa
avocado



INSTRUCTIONS:

  Put in the blender the beans (they have to be hot-warm), 1/4 the onion ,epazote, salt and pepper and blend it low speed. In a pan greased with some avocado oil fried 1/4 chopped onion and chopped garlic get they start to golden add the eggplant and reduce the heat, move constantly and when the eggplant to get soft and brow turn off the heat and season with salt, pepper and thyme.

  Heat the tortillas each side and fill them with the eggplant mix then cover with the bean sauce. Put on the top some pico de gallo and avocado cubes and maybe some chopped jalapeño. Enjoy!!!





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