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Healthy Enfrijoladas Recipe

This Mediterranean take on a Mexican enfrijoladas recipe is healthy and super easy to make, with all of the sauce ingredients getting blended together! It's packed with protein, and is seriously delicious.
5 from 2 votes
Prep Time 6 minutes
Cook Time 14 minutes
0 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Mediterranean, Mexican
Servings 4
Calories 455 kcal

Ingredients
  

  • 2 15oz cans of black beans, in their liquid
  • 1/2 of a medium yellow or white onion
  • 2 large cloves of garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp  pink Himalayan salt, or table salt (decrease if limiting sodium intake)
  • the juice of 1/2 of a lemon, plus 1 tbsp for yogurt sauce
  • 6 oz plain greek yogurt
  • 1 pound lean ground turkey or chicken
  • 2 tbsp extra virgin olive oil
  • 2 whole wheat pita breads, cut in half to make 4 pockets  (if your family are big eaters, you can make more! There will be enough sauce)
  • 1/4 cup finely chopped red onion
  • 1 avocado, peeled and cubed
  • 1/4 cup cilantro or parsley
  • 1/4 cup feta cheese

Instructions
 

  • Blend together the black beans in their liquid, onion, garlic, cumin, paprika, oregano, salt and lemon juice until a smooth sauce forms, about 60 seconds.
  • In a separate small bowl, mix together the Greek yogurt, 1 tbsp lemon juice, and a pinch of salt and pepper. Set aside for later.
  • Heat the olive oil a large cast iron skillet over a med-high grill or stove top. Add the ground turkey meat to the skillet and cook until completely cooked through and no longer pink, 8-10 minutes. Remove the meat from the skillet, set aside, and place the skillet back on the heat source.
  • Pour the bean mixture into the empty skillet. Heat it over medium heat, stirring frequently. While the bean mixture is simmering, you have the option to grill the pita pockets by placing them on the grill for 2 minutes per side. If you don't have a grill, you can place them under your broiler for 30 seconds each side.
  • Using tongs, dip each pita pocket into the bean puree, turning to coat and leaving for about 10 seconds per side. Transfer to the plate you will serve them on.
  • Fill the inside of each dipped pita pocket with the cooked ground turkey. Add more bean sauce to the top and drizzle with the lemon Greek yogurt sauce. Top with chopped red onion, avocado, feta and parsley or cilantro. Enjoy!

Notes

TIPS
 
To make it ahead of time, make the bean sauce and store it in the refrigerator in an airtight container for up to 2 days. When you are ready to make it, follow the steps after heating the sauce up in a skillet.

Nutrition

Calories: 455kcalCarbohydrates: 26gProtein: 31gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 94mgSodium: 616mgPotassium: 681mgFiber: 6gSugar: 4gVitamin A: 527IUVitamin C: 10mgCalcium: 151mgIron: 3mg
Keyword bean enchiladas, enfrijoladas
Interested in more awesome Mediterranean diet information and inspiration?Click Here For The Recipe Hippie Youtube Channel!