Enfrijoladas, a favorite comfort food, corn tortillas drenched in bean sauce, filled with cheese and onions, and crumbled Mexican cheese and crema.
Few things taste more like home than beans
Traditionally, Enfrijoladas were made by dipping stale corn tortillas into leftover black beans (frijoles) from the night before.
Enfrijoladas, which trace their origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe is a typical dish of the Oaxacan region in Mexico.
What's the difference between an enchilada and an enfrijolada?
Enfrijoladas means “in beans,” referencing the bean sauce the corn tortillas are dipped in. Beans thinned to a sauce-like consistency and coating the tortillas, with some avocado, queso fresco, and crema on top...yummy!!
What's the difference between an enchilada and an enfrijolada?
Enfrijoladas are similar to enchiladas except they're dipped in a blended bean sauce instead of chile sauce.
Why Make Enfrijoladas?
✱ Budget-friendly meal
✱ Vegetarian
✱ Enfrijoladas are great for breakfast, lunch, and dinner!
✱ Fast and easy to make for a quick meal
For This Recipe, You Will Need
✱Beans - Black beans, or pinto beans. Homemade beans (frijoles de la olla) will give you the best taste, but canned beans will do just fine (rinse canned beans)
✱Chile - I use chili powder for a milder taste, but if you want a lot of kick to your sauce try chipotle peppers in adobo sauce.
✱Veggies - White or yellow onion, garlic
✱Spices - Ground cumin
✱Cheese - For filling, Monterey Jack cheese or Quesadilla cheese is perfect for this recipe. For the topping, cotija, queso fresco, or feta
✱Broth - Chicken, vegetable broth, or water
How To Make Enfrijoladas
✱Saute onions & garlic until they are translucent
✱Add cooked beans, cumin, and chili powder to the skillet and enough broth or water to make it soupy.
✱Simmer for 10 minutes, stirring occasionally. Place in a blender or in a food processor, adding more water to make it very saucy similar to an enchilada sauce. If you prefer, the bean mixture can be left a little chunky.
✱Salt to taste. Dip warm tortillas in bean sauce, coating both sides generously with bean sauce. Sprinkle a little cheese and a little of the finely chopped onion over half of the tortilla, and fold it into halves. Place them in a casserole dish
✱Spoon more bean sauce on top of the corn tortillas.
✱Bake the Enfrijoladas in a preheated oven for about 15 minutes, or just until heated through.
✱Garnish with avocado slices, Mexican crema, and crumbled Queso fresco or Cotija cheese.
Storing Enfrijoladas
Enfrijoladas can be stored for up to 3 days in the fridge.
Reheat in the oven for 15 minutes at 350°F or microwave for about 4 minutes.
How to Serve Enfrijoladas
- Breakfast: Serve with an egg over easy on top of Enfrijoladas.
- Lunch: Serve with Mexican Taco Slaw
- Dinner: Perfect with Cilantro Lime Rice
Enfrijoladas
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