Enfrijoladas Recipe

Enfrijoladas are the kind of comfort food that instantly transports you to a bustling Mexican kitchen, where the aroma of beans, fresh tortillas, and crumbled cheese mingles in the air. Imagine rolling soft corn tortillas through a velvety black bean sauce, then dressing them up with bright toppings like crumbled queso fresco, creamy crema, and a scatter of fresh herbs. Whether you’re craving a satisfying vegetarian meal or looking for an easy weeknight dinner, this dish brings together simplicity, warmth, and genuine flavor in every bite. Get ready to fall in love with enfrijoladas all over again!

this Recipe

Ingredients You’ll Need

The beauty of enfrijoladas lies in their simplicity—every ingredient has a purpose, delivering layers of flavor and beautiful contrast in every bite. With basics like black beans, tortillas, and cheese, you’ll see how easy it is to bring a taste of Mexico to your table.

• Corn Tortillas: The soft, slightly chewy vessel that soaks up all the delicious bean sauce—make sure they’re fresh for the best flavor!
• Cooked Black Beans: These are the flavorful backbone of the dish, providing earthy richness and a luscious sauce texture.
• Bean Cooking Liquid or Vegetable Broth: Helps blend the beans into a pourable, silky sauce with full-bodied flavor.
• Garlic Cloves: Give a subtle punch and aromatic depth to the sauce—don’t skip them!
• Onion (¼, roughly chopped): Adds a sweet, gentle savoriness to the bean mixture.
• Cumin: Brings a toasty, warm spice that weaves through every layer of taste.
• Salt: Enhances all the flavors and brings everything into perfect balance.
• Vegetable Oil (divided): Used both for frying the tortillas (for nostalgia and texture!) and for heating the bean sauce.
• Queso Fresco: Crumbled on top, this mild cheese adds a creamy, slightly tangy finish.
• Crema or Sour Cream: A drizzle over the top adds rich, cool contrast to the beans and tortillas.
• Chopped Onion, Cilantro, and Avocado (for garnish): These are optional but highly recommended for freshness and extra color.

How to Make Enfrijoladas

Step 1: Blend the Bean Sauce

Start by combining the black beans, bean liquid or broth, garlic, onion, cumin, and salt in your blender. Blend it all together until you have a smooth, pourable sauce. The key is to get it silky so every tortilla is lovingly coated—no chalky beans here! If the mixture seems too thick, just splash in a little extra broth until it flows easily.

Step 2: Cook the Bean Sauce

Take a large skillet and heat 1 tablespoon of vegetable oil over medium heat. Pour in your blended bean sauce and let it simmer for about 3 to 5 minutes, stirring occasionally. This step wakes up the garlic and cumin, mellows the onion, and thickens the sauce to the perfect consistency for dipping. Your kitchen should smell incredible right about now!

Step 3: Soften the Tortillas

In a separate pan, heat the remaining tablespoon of oil over medium heat. One by one, quickly fry each tortilla for about 10 seconds per side—enough to soften them and give a light golden hue. This little move keeps your tortillas pliable so they roll (or fold) without cracking, plus it adds old-school flavor you just can’t beat.

Step 4: Assemble the Enfrijoladas

Get your tortillas ready for the bean bath! Dip each warm tortilla in the simmering bean sauce, coating both sides generously. Transfer to a plate and fold them in half or roll them up as you go. Keep repeating until all tortillas are prepped, saucy, and inviting.

Step 5: Top and Serve

Generously top the enfrijoladas with crumbled queso fresco, a good drizzle of crema or sour cream, and (if you’re feeling fancy) a handful of chopped onion, cilantro, or avocado slices. Serve them warm and watch these beauties disappear!

How to Serve Enfrijoladas

Garnishes

Garnishing your enfrijoladas is where the fun really begins! Sprinkle on crumbled queso fresco for a creamy pop, drizzle a little crema for silkiness, and finish with vibrant hits of fresh cilantro, chopped onion, or avocado for brightness and crunch. Feel free to tailor your toppings to what you love or have on hand.

Side Dishes

While enfrijoladas are delicious on their own, they’re fabulous with sides. A fresh tomato and cucumber salad or quick escabeche (pickled veggies) can add zesty contrast. If you’re hosting brunch, try them with scrambled eggs or serve alongside roasted veggies for a more substantial meal.

Creative Ways to Present

Think beyond tradition and make enfrijoladas your own! Try layering them in a casserole for a family-style feast, serve mini enfrijoladas as appetizers at a party, or plate them up with colorful toppings arranged for a modern, Instagram-worthy look. Personalize with different fillings like shredded chicken, sautéed mushrooms, or cheese to surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftover enfrijoladas can be stored in an airtight container in the fridge for up to 3 days. The flavors meld and deepen, making next-day lunches extra delicious! Just keep garnishes like avocado and fresh herbs separate until serving.

Freezing

Enfrijoladas freeze surprisingly well! After assembling, skip the garnishes and place the cooled enfrijoladas in a freezer-safe dish, with parchment between layers. Freeze for up to 2 months. When you’re ready for a quick meal, just thaw, reheat, and garnish fresh.

Reheating

For best results, reheat enfrijoladas gently on the stovetop or in a covered dish in the oven at 325°F until hot. A microwave works too, just use a damp paper towel to prevent drying. If needed, splash a little extra broth or water to keep the sauce smooth and creamy.

FAQs

Can I use pinto beans instead of black beans?

Absolutely! Pinto beans are a fantastic swap and equally traditional for enfrijoladas. Their mild flavor takes well to the same seasonings and makes the sauce a little earthier and lighter in color.

Are enfrijoladas gluten-free?

Yes—if you use 100% corn tortillas and check your toppings, enfrijoladas are naturally gluten-free. Double-check if you’re buying store-bought tortillas or sauce ingredients to be sure.

Can I fill my enfrijoladas with something extra?

Definitely! Classic enfrijoladas are sometimes filled with shredded chicken, scrambled eggs, or sautéed veggies before rolling or folding. It’s a wonderful way to add protein or extra flavor.

Do I have to fry the tortillas first?

Frying is traditional and adds great texture, but if you want to lighten things up, you can warm the tortillas in a dry skillet or microwave them in a damp towel to soften. They may be a bit more delicate when dipping, but they’ll still taste wonderful!

What’s the best cheese for enfrijoladas?

Queso fresco is the classic choice—it’s crumbly, mild, and melts into the sauce beautifully. If you can’t find it, substitute with feta cheese or even a bit of grated Cotija. A little Monterey Jack also works in a pinch.

Final Thoughts

Once you taste homemade enfrijoladas, you’ll want to return to them again and again—whether for a cozy dinner, Sunday brunch, or casual get-together. They’re easy, satisfying, and open to endless variations. Gather your ingredients, invite someone you love to the table, and get ready to create a new favorite tradition!

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