Enfrijoladas Recipe
If you’re in the mood for pure Mexican comfort food that gathers the heartiness of beans with the cozy warmth of soft tortillas, Enfrijoladas are the dish to try. This simple main course transforms pantry staples into a rich and savory meal, draping tortillas in a velvety black bean sauce and showering them with fresh toppings. Enfrijoladas bring bold flavor, creamy texture, and a sense of celebration to your table, whether served as a quick weeknight dinner or dressed up for a weekend brunch. If you adore enchiladas or chilaquiles, this is about to become your new favorite way to enjoy beans and tortillas.
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each element in Enfrijoladas plays a vital role! These basics work delicious magic, giving you savory, aromatic, and fresh flavors that beg for seconds.
- Cooked black beans: The soul of the sauce, yielding a creamy, earthy base (canned beans work perfectly if you’re short on time).
- Vegetable broth or water: Brings the bean sauce to the right consistency, ensuring it coats the tortillas beautifully.
- Garlic clove: Adds warm, deeply savory flavor that elevates the beans.
- Onion: Just a bit goes a long way toward balancing and deepening the sauce.
- Ground cumin: For that authentic Mexican aroma and a subtle hint of spice.
- Salt: Helps every flavor shine—don’t forget to taste and adjust as you go!
- Corn tortillas: Essential for their earthy flavor and soft, chewy texture that soaks up the sauce just right.
- Vegetable oil: Used to quickly soften the tortillas, making them pliable and delicious.
- Crumbled queso fresco or cotija: A tangy, salty flourish that brings the whole dish together.
- Chopped fresh cilantro: Adds brightness and color that wakes up every bite.
- Finely diced white onion: For crunch and a hint of sharpness over the top.
- Optional toppings: Sour cream, avocado slices, and pickled jalapeños add creaminess, richness, and a little kick!
How to Make Enfrijoladas
Step 1: Blend the Bean Sauce
Add the cooked black beans, vegetable broth (or water), garlic, onion, cumin, and a pinch of salt into your blender. Blitz everything until you have a smooth, pourable sauce. If the mixture seems too thick, drizzle in a little extra broth or water so it’s silky and easy to pour—think the consistency of a thick soup.
Step 2: Warm Up the Sauce
Pour the blended bean sauce into a medium saucepan and set it over medium-low heat. Let it warm through, stirring now and then so it doesn’t stick to the bottom. Taste and adjust the salt if needed. A gentle simmer helps the flavors come together and makes the sauce extra luscious for draping over the tortillas.
Step 3: Soften the Tortillas
Heat the vegetable oil in a skillet over medium heat. One at a time, briefly fry each corn tortilla for about 10 seconds per side—just until they’re soft and pliable but not crispy. Drain them on paper towels so they’re ready for soaking up that delicious sauce.
Step 4: Coat the Tortillas in Bean Sauce
Taking one tortilla at a time, dip it into the warm bean sauce, coating both sides thoroughly. You can use tongs for this part to keep your fingers mess-free! Once covered, fold each tortilla into quarters or roll it up, whatever feels most satisfying to you.
Step 5: Assemble and Garnish
Arrange the saucy tortillas on a serving plate. Drizzle any extra bean sauce over the top—this is where Enfrijoladas get their glorious, messy deliciousness. Finish with plenty of crumbled queso fresco, sprinkles of chopped cilantro, and a scattering of diced white onion. Don’t hold back if you love creamy or spicy toppings—pile on some sour cream, buttery avocado slices, or vibrant pickled jalapeños to suit your mood.
How to Serve Enfrijoladas
Garnishes
Garnishing is your ticket to making Enfrijoladas irresistible! The classic finish is a generous scatter of crumbled queso fresco, cilantro, and diced onion, but you can get playful with sour cream dollops, avocado ribbons, or pickled jalapeños for a spicy spark. Let everyone add their favorites for a DIY vibe.
Side Dishes
Turn your Enfrijoladas into a more festive meal with sides like fluffy Mexican rice, a simple salad tossed with lime vinaigrette, or sautéed veggies. Even a bowl of fresh fruit rounds out the experience with something sweet and vibrant.
Creative Ways to Present
Don’t be shy about making these your own! Stack them family-style in a big platter, arrange each portion neatly for a sit-down dinner, or even lay out a “build your own” enfrijoladas bar so everyone can customize. These also make a fantastic brunch centerpiece—try filling the tortillas with scrambled eggs or serve with a pitcher of cold agua fresca for a real treat.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover enfrijoladas, they store well in an airtight container in the fridge for up to three days. Keep any fresh toppings separate to help everything stay crisp and vibrant when you’re ready to enjoy round two.
Freezing
You can freeze enfrijoladas for busy days ahead! It’s best to freeze the bean sauce and tortillas separately, if possible. The sauce will keep in the freezer for up to two months—just re-blend or stir after thawing to get that smooth texture back before assembling.
Reheating
To reheat enfrijoladas, gently warm the sauce in a pan while heating the tortillas on a skillet or in the microwave. Once warm, dip and assemble as usual, topping with cheese and anything fresh just before serving for the best flavor and texture.
FAQs
Can I make enfrijoladas vegan?
Absolutely! Just skip the cheese or use your favorite plant-based alternative, and top with vegan sour cream or extra avocado for extra richness.
What if I don’t have black beans?
No worries! Pinto beans are a lovely substitute and will yield a lighter, slightly sweeter sauce. You can even try using refried beans for a shortcut.
Can enfrijoladas be made gluten-free?
Yes, as long as you use 100% corn tortillas (many brands are naturally gluten-free), this recipe fits perfectly into a gluten-free diet.
How can I make enfrijoladas more filling?
Try adding a filling to the tortillas before rolling or folding—shredded chicken, scrambled eggs, or sautéed veggies all taste amazing inside, making them even heartier for a main meal.
What’s the best way to reheat enfrijoladas without drying them out?
Your best bet is to reheat gently with a splash of broth or water to keep the sauce creamy, and always add fresh garnishes after warming for the best flavor and texture.
Final Thoughts
Few dishes are as satisfying and easy to personalize as Enfrijoladas. With every saucy, flavor-packed bite, you’ll taste the spirit of home-style Mexican cooking. Whether you go classic or get creative with fillings and toppings, you’ll find yourself coming back to this recipe again and again. Give it a try—you might just discover your new comfort food favorite!
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Enfrijoladas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enfrijoladas are a traditional Mexican dish featuring corn tortillas dipped in a flavorful black bean sauce, topped with cheese, cilantro, and onions. This vegetarian and gluten-free recipe is a delicious and satisfying meal for any occasion.
Ingredients
Black Bean Sauce:
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1/2 cup vegetable broth or water
- 1 garlic clove
- 1/4 small onion
- 1/2 teaspoon ground cumin
- Salt to taste
Enfrijoladas:
- 8 corn tortillas
- 1/4 cup vegetable oil (for softening tortillas)
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced white onion
- Optional toppings: sour cream, avocado slices, pickled jalapeños
Instructions
- Prepare Black Bean Sauce: In a blender, combine the cooked black beans, broth, garlic, onion, cumin, and salt. Blend until smooth, adding more broth if needed.
- Heat Bean Sauce: Pour the bean sauce into a saucepan and heat over medium-low, stirring occasionally.
- Soften Tortillas: In a skillet, lightly fry the tortillas in oil for about 10 seconds per side to soften, then drain on paper towels.
- Assemble Enfrijoladas: Dip each tortilla into the warm bean sauce, coating both sides, then fold into quarters or roll. Arrange on a plate and drizzle with more sauce.
- Add Toppings: Top with queso fresco, cilantro, and onion. Add optional toppings like sour cream, avocado, or jalapeños.
- Serve: Enjoy warm!
Notes
- You can fill the tortillas with shredded chicken, scrambled eggs, or sautéed veggies for a heartier version.
- Pinto beans can be used instead of black beans for a milder flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enfrijoladas
- Calories: 310
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
