Enfrijoladas are the ultimate comfort food with a Mexican soul. Imagine tender corn tortillas bathed in a velvety, savory black bean sauce, then topped with crumbled queso fresco, a drizzle of crema, and a lively sprinkle of herbs and onions. The result is a dish that bridges humble ingredients and irresistible flavor, making Enfrijoladas a weeknight hero and a family favorite. Whether you enjoy them for a quick lunch or dress them up for a festive dinner, each bite delivers warmth, satisfaction, and a taste of tradition.
Ingredients You’ll Need
The magic of Enfrijoladas starts with a shortlist of pantry staples and simple fresh ingredients. Each one brings something special, from creaminess and color to a punch of flavor, making the final result downright crave-worthy.
- 2 cups cooked black beans or pinto beans: These are the heart of the sauce—black beans give a darker, richer flavor, while pintos add a nutty sweetness.
- 1 cup vegetable broth or water: This thins out the beans into a luscious sauce; use broth for extra depth.
- 1 garlic clove: Adds an aromatic, savory base note that ties everything together.
- 1/4 small white onion: Blended into the sauce for subtle sharpness—use the rest for topping!
- 1/2 teaspoon cumin: Just enough to add a warm, earthy background aroma.
- 1/2 teaspoon salt: Brings out the natural flavor of the beans; taste and adjust if needed.
- 8 corn tortillas: Classic and delicious; they’re sturdy enough to soak up the sauce but still pliable when warmed.
- 1/2 cup crumbled queso fresco: A creamy, tangy Mexican cheese that adds a delicate finishing touch.
- 1/2 cup Mexican crema or sour cream: This cool, silky drizzle balances every bite.
- 1/4 cup chopped fresh cilantro: For a burst of color and fresh, herbaceous flavor.
- 1/2 cup finely chopped white onion (for topping): Raw onion gives a vibrant crunch and sharpness up top.
- Oil for softening tortillas: Just a bit is all you need to make your tortillas pliable and golden at the edges.
How to Make Enfrijoladas
Step 1: Blend the Bean Sauce
Into your trusty blender goes the magic: cooked beans, vegetable broth (or water), garlic, 1/4 of the onion, cumin, and salt. Give it all a whirl until your mixture is silky and smooth. Blending thoroughly ensures the enfrijolada sauce hugs every tortilla without lumps and infuses each bite with flavor.
Step 2: Warm and Thicken the Sauce
Pour that delicious bean puree into a saucepan and set it over medium heat. Stir as it warms, letting the flavors meld and the sauce thicken just a touch—about five minutes should do it. If it ever seems too thick, a splash more broth or water gets you back to that perfect, pourable consistency.
Step 3: Soften the Tortillas
Heat a little oil in a skillet and lightly fry each tortilla for a few seconds per side. This step is key for classic enfrijoladas; it gives the tortillas flexibility so they roll or fold without breaking, and a subtle, satisfying texture.
Step 4: Sauce and Fill the Tortillas
Working one at a time, dip each warm tortilla into your simmering bean sauce until fully coated. You can fold them in half, roll them up, or leave them flat—whatever feels right! If you’re feeling extra, add a scoop of cheese, cooked chicken, or veggies inside before folding.
Step 5: Assemble and Top
Arrange all your saucy tortillas on a plate, then drizzle them with any remaining bean sauce. Scatter on the crumbled queso fresco, a swirl of crema, and a shower of fresh cilantro and onions to finish. Serve while everything is perfectly warm and inviting.
How to Serve Enfrijoladas
Garnishes
Toppings are your chance to get both colorful and creative. Crumbled queso fresco adds salty tang; a zigzag of crema cools and enriches the dish, while cilantro and raw onion bring layers of brightness and crunch. Each garnish complements the creamy bean sauce and gives your Enfrijoladas that enticing final look.
Side Dishes
Enfrijoladas are deliciously filling on their own, but they absolutely shine with classic Mexican sides. Try serving with a scoop of fluffy Mexican rice, tangy pickled jalapeños, or a light, crunchy slaw. If you’re in the mood, a sunny-side-up egg on top is simply perfection.
Creative Ways to Present
For casual dinners, pile your Enfrijoladas into a skillet and let everyone dig in family-style. For a more elegant twist, arrange individual servings on plates and drizzle sauce with an artist’s touch. Or set out a toppings bar and let guests build their own masterpieces!
Make Ahead and Storage
Storing Leftovers
Have extra Enfrijoladas? Let them cool, then refrigerate in a covered container. They hold up well for up to three days, making them perfect for meal prepping or next-day lunches that taste just as great as when fresh.
Freezing
For longer storage, arrange Enfrijoladas in a freezer-safe dish, layering with parchment paper to prevent sticking. Cover tightly and freeze for up to two months. For best texture, freeze the tortillas and sauce separately when possible, assembling just before serving.
Reheating
To reheat, simply place your Enfrijoladas in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes. If microwaving, use a few splashes of broth or water to keep things moist. Add fresh garnishes after reheating to restore their vibrant flavors.
FAQs
Can I use canned beans for Enfrijoladas?
Absolutely! Canned beans are convenient and delicious. Just be sure to rinse and drain them well before blending, and you might want to adjust seasoning, as some brands are saltier than others.
Are Enfrijoladas gluten-free?
Yes, as long as you use traditional corn tortillas, Enfrijoladas are naturally gluten-free, which makes them a great option for those with dietary restrictions.
What’s the best way to keep tortillas from breaking?
Lightly frying the tortillas in a little oil is the secret here. It softens them just enough so they fold or roll without tearing, and also brings out their corn flavor.
Can I fill Enfrijoladas with something extra?
Definitely! Shredded chicken, sautéed veggies, or a sprinkle of extra cheese inside each tortilla makes them even heartier and more fun. Customize with whatever fillings make you happiest.
What if my bean sauce is too thick or thin?
If your sauce is too thick, just add a splash more broth or water while it heats. If it’s looking too thin, simmer a bit longer until it reaches a thick, saucy consistency—Enfrijoladas should be generously coated, but not soupy.
Final Thoughts
I can’t wait for you to gather your ingredients and try Enfrijoladas at home! This dish is as comforting as it is effortless, whether you keep it classic or add your own spin. Every bite brings a little taste of Mexico right to your table.
Print
Enfrijoladas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (2 enfrijoladas per person)
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Enfrijoladas are a classic Mexican dish featuring corn tortillas dipped in a savory black bean sauce, filled with cheese and crema, then topped with cilantro and onions. This vegetarian meal is easy to make and full of traditional Mexican flavors.
Ingredients
For the Bean Sauce:
- 2 cups cooked black beans or pinto beans
- 1 cup vegetable broth or water
- 1 garlic clove
- 1/4 small white onion
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
For the Enfrijoladas:
- 8 corn tortillas
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1/2 cup finely chopped white onion (for topping)
- Oil for softening tortillas
Instructions
- Prepare the Bean Sauce: In a blender, combine the cooked beans, vegetable broth, garlic, 1/4 onion, cumin, and salt. Blend until smooth and pour into a saucepan. Heat over medium heat until warmed through and slightly thickened, about 5 minutes.
- Prepare the Enfrijoladas: In a separate skillet, lightly fry each tortilla in a small amount of oil for a few seconds per side until pliable, then set aside. Dip each tortilla into the warm bean sauce until coated, then fill or fold and place on a plate. Repeat with remaining tortillas.
- Finish and Serve: Drizzle with more bean sauce and top with crumbled queso fresco, crema, chopped cilantro, and onions. Serve warm.
Notes
- For a heartier meal, fill the tortillas with shredded chicken, cheese, or sautéed vegetables before folding.
- You can also use canned beans for convenience—just rinse and drain before blending.
- Adjust the thickness of the bean sauce by adding more broth if needed.
Nutrition
- Serving Size: 2 enfrijoladas
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
