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This is a compensated campaign in collaboration with BUSH’S Cocina Latina™ and Latina Bloggers Connect. Recipe, ideas and opinions are our own. We thank you for supporting the brands who help keep our blog alive. 

Days before Christmas my household becomes a flurry of activity from cookie decorating to wrapping of presents. As soon as I wake up it feels like we are moving non-stop. If we don’t eat a good breakfast, it is too easy to be lured into the drive-thru lanes. These are the times that I look for help and short cuts in the kitchen to make my life just a little less stressful, but I don’t want to compromise on quality or taste.

Enfrijolada by LatinoFoodie

Eating a solid breakfast filled with protein and fiber is key to keep you fueled and ready for the long lines of people who seem to have forgotten the reason for the season. We made “Enfrijoladas” recently using BUSH’S Cocina Latina® Frijoles Charros Machacados, smashed pinto beans with serrano peppers, tomatoes, and bacon. Sure, we all absolutely love homemade pinto beans that have been slow cooked, but in a pinch and when you have 20 other menu items to prepare for the day, the taste and quality of BUSH’s Cocina Latina® works swell.

This new line of BUSH’S Cocina Latina® has drawn inspiration from traditional Hispanic recipes and their new flavors are mixed with ingredients, such as garlic, onion, tomato, and cilantro.

In addition to the Frijoles Charros Machacados, they also have Pintos a la Diabla, Frijoles Negros Machacados which come with poblano chiles and bacon, and Frijoles a la Mexicana including ingredients like tomatoes, serrano peppers and bacon.

Bushs Cocina Latina by Latinofoodie

What is an “enfrijolada?”

It’s a beans and tortilla dish. Yep, that simple. Enfrijoladas were an essential part of farmhand living in Mexico. This rustic dish helped to fortify rancheros, field workers through the morning hours of hard work, and has remained in the kitchens of many Mexican families. Despite its humble beginnings, or perhaps because of them, enfrijoladas have moved from peasant dish to haute cuisine in swanky Mexican restaurants in Los Angeles.

The dish contains two main ingredients: corn tortillas and beans. Any other fillings and toppings were mere luxuries, but now more elaborate plating and presentation has elevated this dish to meet the demands of gourmands everywhere. In our household, we add a fried egg on top with fresh salsa.

Serves 4
Prep time: 5 minutes
Cook time: 15 minutes

Enfrijoladas 1

¼ red onion, thinly sliced
1 ½ cup beans
12 corn tortillas
2 tablespoons chopped cilantro
¼ cup cotija cheese, crumbled
Optional: Fried egg per serving

1. Place sliced onion in a bowl of cold water and reserve as this will soften the bite of the onion.

2. Begin heating your beans a medium sized pot/skillet. It needs to be just wide enough to fully dip the tortillas.

3. While the beans are warming, heat your tortillas. You can do this in a comal or directly on an open flame. Keep warm by placing in a clean dish towel.

4. Dip one tortilla at a time in the smashed beans, coating each side of the tortilla with beans. Tongs work just as good as your fingers.

5. Place the bean dipped tortilla on your plate/platter and fold in quarters. The tortilla should be in the shape of a triangle. You can play with this and fold however you desire. Repeat with three more tortillas. Each serving gets four bean dipped tortillas.

6. Pat dry in a paper towel and then divide the sliced onions, cilantro, and cotija cheese between the four servings. Optional: Add some sliced radishes, Mexican crema or toasted pumpkin seeds before serving. We always eat our with a fried egg!

Merry Christmas!

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