Enfrijoladas Recipe
Mexican · Main course · 35 min total
Enfrijoladas are a classic Mexican dish featuring lightly fried tortillas bathed in a smooth, savory black bean sauce, then topped with crema, cheese, and fresh cilantro. This recipe is a quick and satisfying weeknight meal.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 12 corn tortillas (6-inch)
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 cup bean cooking liquid or vegetable broth
- 1 small onion, quartered
- 2 cloves garlic
- 1-2 chipotle peppers in adobo sauce (optional, for heat)
- 1 tablespoon vegetable oil
- Salt to taste
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
Instructions
- In a blender, combine black beans, bean liquid or broth, onion, garlic, and chipotle peppers (if using). Blend until smooth.
- Heat oil in a large skillet over medium heat. Pour in the bean sauce and cook, stirring occasionally, for 5 minutes. Season with salt to taste. Reduce heat to low and keep warm.
- In a separate small skillet, heat a small amount of oil over medium-high heat. Lightly fry tortillas one at a time for about 15 seconds per side, until softened but not crispy. Drain on paper towels.
- To serve, dip each tortilla into the warm bean sauce to coat both sides, then fold in half and place on a plate. Repeat with remaining tortillas, overlapping them slightly.
- Spoon any remaining bean sauce over the enfrijoladas. Top with crumbled cheese, a drizzle of crema, and chopped cilantro. Serve immediately.
Tips
- For a vegan version, use vegetable broth and omit cheese and crema, or substitute with vegan alternatives.
- Enfrijoladas can be filled with shredded chicken or sautéed vegetables before folding.
- Store leftover bean sauce in the refrigerator for up to 3 days.
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