Chorizo and cheese in folded corn tortillas with a black bean sauce topped with crema and red onion, served with poblano cilantro green rice and an esquites salad with roasted corn, red pepper and crisp romaine topped with a chile lime mayonesa dressing and cotija cheese.
- 1 pan casserole
- 1 container red onion
- 1 bag crema
- 1 pan rice
- 1 container salad
- 1 container dressing
- Heat oven to 375 degrees and place covered pan of enfrijoladas in the oven, bake for 20 minutes. Remove cover and at the same time add a tablespoon or two of water to the pan of rice, recover and bake both for 20-30 minutes or until 165 degrees.
- Toss the salad with as much dressing as desired.
- Enfrijoladas and rice can be divided onto dinner plates. Cut small corner off bag of crema and squeeze over enfrijoladas to garnish along with the red onion.
- Salad can be served on small side plates or in bowls.