mexican

Oaxaca Style Pork and Bean Enfrijoladas with Pickled Onion

This dish pairs refried black beans with cooked shredded pork shoulder, red onion, thinly sliced and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

35 g Carbohydrates

40 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

2.6 piece (62g) corn tortillas 135 kcal
1g refried black beans 1 kcal
0g water 0 kcal
117g cooked shredded pork shoulder 344 kcal
2.38 tbsp (19g) mexican crema 39 kcal
37g queso fresco, crumbled 111 kcal
35g red onion, thinly sliced 14 kcal
1.3 tbsp (18g) lime juice 5 kcal
0.22 tsp (0g) salt 0 kcal

Cooking instructions

red onionlime juicesalt
Make quick pickled onion: toss red onion with lime juice and a pinch of salt; set aside.
refried black beanswater
Warm refried black beans with water in a small pan until saucy and pourable; keep on low heat.
corn tortillas
Warm corn tortillas in a dry skillet 10-15 seconds per side until pliable.
corn tortillasrefried black beanscooked shredded pork shoulder
Coat each tortilla in the warm bean sauce, fill with shredded pork, roll, and place on a plate.
refried black beansmexican cremaqueso frescored onion
Spoon extra bean sauce over the top. Drizzle with crema and top with pickled onion and crumbled queso fresco.