Bermudian Black Bean Enfrijolada

Ingredients

In this Bermudian adaptation of the enfrijolada, we incorporate Bermudian spices and ingredients to give the dish a unique twist. The addition of ginger adds a subtle warmth and depth of flavor, while the use of thyme enhances the earthiness of the black beans. The inclusion of Scotch bonnet pepper adds a gentle heat that is characteristic of Bermudian cuisine. The avocado salsa provides a refreshing contrast to the richness of the black bean sauce, adding a tropical touch to the dish. We alse have the original recipe for Enfrijolada, so you can check it out.

• 2 cups (400g) cooked black beans 2 cups (400g) cooked black beans
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• 8 corn tortillas 8 corn tortillas
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 10g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the grated ginger, minced Scotch bonnet pepper, dried thyme, ground cumin, and smoked paprika to the pan. Cook for another minute to release the flavors.
3. 3.
   Add the cooked black beans and vegetable broth to the pan. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
4. 4.
   Using a blender or immersion blender, puree the black bean mixture until smooth and creamy. If needed, add more vegetable broth to achieve the desired consistency.
5. 5.
   Stir in the lime juice and season with salt and pepper to taste.
6. 6.
   Warm the corn tortillas in a dry skillet or over an open flame until pliable.
7. 7.
   To assemble the enfrijoladas, spoon a generous amount of the black bean sauce onto each tortilla and roll it up. Place the rolled tortillas in a baking dish.
8. 8.
   Pour any remaining black bean sauce over the rolled tortillas and sprinkle with grated cheese, if desired.
9. 9.
   Bake in a preheated oven at 180°C (350°F) for 10-15 minutes, until the tortillas are heated through and the cheese is melted.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Black beans — If using canned black beans, rinse them thoroughly before using to reduce sodium content.
• Scotch bonnet pepper — Handle with caution and use gloves when mincing, as it is a hot pepper. Adjust the amount according to your spice preference.
• Corn tortillas — To make them more pliable, you can wrap them in a damp cloth and microwave for a few seconds before warming them in a skillet or over an open flame.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the black bean sauce.
• Customize your enfrijoladas by adding your favorite fillings such as sautéed vegetables, grilled chicken, or shrimp.
• If you prefer a spicier sauce, leave the seeds in the Scotch bonnet pepper or add a pinch of cayenne pepper.
• Serve the enfrijoladas with a side of Bermuda onion and tomato salad for a refreshing contrast.
• Leftover black bean sauce can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bermudian Black Bean Enfrijoladas hot, garnished with fresh cilantro. Accompany them with a side of avocado salsa and a squeeze of lime juice for added freshness.

Presentation advice

Arrange the rolled enfrijoladas on a platter, drizzle some additional black bean sauce on top, and sprinkle with chopped cilantro. Serve with the avocado salsa on the side for dipping or spooning over the enfrijoladas.