Healthy Fare for Kids
Recipe: 10 | Healthy Fare for Kids
Recipe: 10 | Healthy Fare for Kids

Fresh Fava Bean "Enfrijoladas" Enfrijoladas de Haba Fresca


Rick Bayless

Serves 4



Garlic cloves, peeled

1 pound or

2 ½ cups

Cooked fresh fava beans

My grocer sells them in the produce department in ½ pound, vacuum-sealed pouches ? no need to remove the light-colored outer skin from each bean



2 Tablespoons

Olive oil


Onion, large, slice ¼ inch thick

12 ounces

Spinach, stems removed and cut roughly into 1 inch pieces (about 10 cups lightly packed)



Eggs, large OR

2 Cups

Chicken, coarsely shredded, roasted or grilled


Corn tortillas

A little

Vegetable Oil, for the tortillas

Mexican hot sauce (like Tamazula or Valentina, or choose your favorite hot sauce), for serving

2-3 Cups

Fresh greens, loosely packed (Romaine hearts, wild arugula, sturdy mesclun mix, torn frisée, watercress tops and cilantro leaves are all good here)

About ½ Cup

Mexican queso añejo grated or other garnishing cheese such as Romano or Parmesan


1. Place the garlic in a small microwave-safe bowl, cover with water and microwave at 100% for 1 minute. Drain and scoop into a blender jar. Add the fava beans and 3 cups water. Blend until smooth, then pour into a large (4-quart) saucepan.

2. Bring to a boil over high heat, reduce the heat to medium-low, partially cover and simmer 15 minutes.

3. Taste and season with salt, usually a generous teaspoon.


1. In a large (10-inch) skillet, make your filing of choice: Heat the oil or other fat over medium heat (if you're using eggs, a non-stick skillet is highly recommended). Add the onion and cook, stirring regularly, until the onion is soft and richly caramelized, about 10 minutes.

2. Stir in the spinach, letting it cook for a minute, then rove form the heat and season with salt, usually about a scant ½ teaspoon.

3. If you're using eggs, crack in the eggs, break the yoks, sprinkle with a scant ½ teaspoon salt, then start to slowly sir the mixture as the eggs scramble to your perfect doneness; immediately remove from the heat.

If you're using chicken, remove the onioins from the heat and stir in the chicken; season with salt, usually about ¼ teaspoon.

4. When you're ready to serve, reheat the sauce to a simmer and set the filling over low heat. The sauce should be the consistency of a light cream soup; if it isn't, add water to reach that consistency.

5. Brush (or spray) both sides of each tortilla with a little oil, slide them into a plastic bag, fold over (don't seal) and microwave at 100% for 1 minute. Let stand 1 minute, then make the enfrijoladas and serve without hesitation.


1. Lay 3 tortillas on your work surface, spoon a portion of the filling down the center of each one, roll them up and arrange on a warm dinner plate. Ladle sauce over and around the filled tortillas (cover every bit of the tortillas to keep them from drying out). Garnish with splashed of hot sauce, a few greens and a dusting of cheese. Enfrijoladas wait for no one.


Facebook   Twitter   Google   Pinterest