Enfrijoladas Recipe

If you are craving something that takes simple ingredients and transforms them into a comforting and vibrant meal, then you have to try these delightful Enfrijoladas. This traditional Mexican dish features corn tortillas lovingly soaked in a smooth, smoky black bean sauce, then filled with soft queso fresco. Each bite offers a beautiful blend of creamy, tangy, and smoky flavors, making Enfrijoladas an irresistible choice for any time of day. Whether for a casual weeknight dinner or a festive gathering, this dish is sure to become one of your all-time favorites because it’s both satisfying and surprisingly easy to make.

Ingredients You’ll Need

Gathering the right ingredients is the first step to nailing this dish. Each component plays a key role—bringing brightness, creaminess, or depth to the Enfrijoladas. From hearty beans to fresh toppings, these simple staples come together to create something truly special.

• 2 (15-ounce) cans black or pinto beans (undrained): Provides the rich base for the signature bean sauce.
• 1-3 chipotle peppers in adobo sauce: Adds a gentle smoky heat and depth of flavor to the sauce.
• ½ cup chopped onions: Delivers a subtle sweetness and savory undertone when blended into the sauce.
• 3 cloves garlic, minced: Brings aromatic warmth that enhances every bite.
• ¼ teaspoon dried Mexican oregano: Offers a hint of herbal earthiness.
• 1 tablespoon vegetable oil (plus more for frying optional): Creates a silky texture in the sauce and crisps tortillas if frying.
• 1 ½ cups vegetable stock: Adds moisture and balances the flavors in the bean sauce.
• 1 ½ teaspoons kosher salt: Essential for drawing out all the flavors beautifully.
• 12 corn tortillas: The perfect classic vessel soaking up all that luscious sauce.
• 8 ounces queso fresco: This crumbly cheese adds a cool, creamy contrast inside each rolled tortilla.
• Sliced red onions, chopped cilantro, and Mexican crema for topping: These fresh garnishes brighten the dish with texture and vivacity.

How to Make Enfrijoladas

Step 1: Blend the Bean Sauce

The magic begins by blending the undrained beans, chipotle peppers, chopped onions, minced garlic, vegetable stock, kosher salt, and oregano until super smooth. This silky bean sauce is the heart and soul of your Enfrijoladas, bursting with smoky, savory notes that wrap every tortilla in comfort.

Step 2: Heat the Sauce

Next, pour the blended sauce into a medium pot over medium-high heat with a tablespoon of vegetable oil. Stir it often until it becomes hot and bubbly, about 5 minutes. If it thickens too much, feel free to add a splash of water or broth to keep it perfectly saucy and spoonable.

Step 3: Prepare the Tortillas (Optional Frying)

If you want a crispier texture and extra depth, now is the time to fry the tortillas. Heat about half an inch of oil to 350°F in a skillet, then fry each tortilla quickly for about 15 seconds until lightly crisp but still pliable. Transfer them to paper towels to drain. This step adds a wonderful crunchy contrast to the soft filling.

Step 4: Warm the Tortillas (If Not Frying)

For a lighter version, simply heat your corn tortillas in a skillet or microwave for about one minute until warm and flexible. This makes them easier to dip and fold without breaking.

Step 5: Assemble the Enfrijoladas

Dip each tortilla right into the luscious bean sauce, making sure it’s well coated. Place it on a plate and spoon in a generous amount of queso fresco before rolling it up like an enchilada or folding it like a taco. The warm beans and crumbled cheese are a match made in culinary heaven.

Step 6: Serve and Garnish

Top your freshly rolled Enfrijoladas with sliced red onions, bright cilantro, and dollops of creamy Mexican crema. These garnishes add freshness, color, and a little zing that elevate the dish beyond delicious.

How to Serve Enfrijoladas

Garnishes

Don’t shy away from the toppings—they truly make the dish come alive. The crisp red onions add a pop of sharpness, cilantro introduces herbal brightness, and Mexican crema gives a cooling, tangy richness that perfectly balances the smoky bean sauce. Feel free to add avocado slices or a sprinkle of crumbled cotija cheese for even more texture and flavor.

Side Dishes

Enfrijoladas pair wonderfully with light, fresh sides. Think a simple cabbage slaw dressed with lime juice, pickled jalapeños, or a crisp cucumber salad. Rice or refried beans are classic companions, giving a heartier meal when needed, but the star will always be those enchanting Enfrijoladas.

Creative Ways to Present

Put a fun twist on presentation by arranging Enfrijoladas stacked in a casserole dish and ladling extra bean sauce over the top before baking briefly to meld flavors. Or try serving them open-faced with all the toppings piled on, like an inventive tostada. These little changes keep this classic feeling fresh and exciting.

Make Ahead and Storage

Storing Leftovers

Leftover Enfrijoladas can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to prevent the tortillas from getting overly soggy. When ready to enjoy again, simply reheat and assemble fresh for the best texture.

Freezing

You can freeze the assembled Enfrijoladas, but for optimal quality, freeze the sauce and tortillas separately. The sauce freezes beautifully in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

When reheating, warm the bean sauce in a saucepan over medium heat, stirring occasionally until hot. Warm the tortillas separately in a skillet or microwave. Then dip, assemble, and garnish just like fresh. This method keeps your Enfrijoladas tasting as wonderful as the first time.

FAQs

Can I use a different type of bean for Enfrijoladas?

Absolutely! While black or pinto beans are traditional, you can experiment with whatever beans you love or have on hand. Just keep in mind the color and flavor of the sauce may change slightly.

Are Enfrijoladas always served with cheese?

Queso fresco is classic, but you can customize fillings. Shredded chicken, sautéed vegetables, or even scrambled eggs work beautifully for different meal occasions.

Is frying the tortillas necessary?

Not at all. Frying adds a lovely crisp texture and flavor but warming tortillas is perfectly fine for a lighter, faster version.

Can I make the bean sauce ahead of time?

Yes! The bean sauce stores well in the fridge for a couple of days and even tastes better as the flavors meld. Just reheat gently before dipping your tortillas.

What makes Enfrijoladas different from enchiladas?

While both are tortilla-based, Enfrijoladas feature a sauce made primarily of beans, giving a creamy and hearty base, whereas enchiladas are topped with chili-based sauces. The textures and flavors are uniquely satisfying in their own right.

Final Thoughts

I cannot recommend enough that you try making Enfrijoladas at home. This wonderfully cozy dish is proof that humble ingredients can come together to create something that feels downright special. Whether you are new to Mexican cuisine or a longtime lover, Enfrijoladas bring warmth and comfort to the table in every delicious bite. So go ahead, roll up your sleeves and enjoy this charming taste of home.

Print