Enfrijoladas Recipe

If you’ve ever craved a comforting, flavorful Mexican dish that’s both wholesome and satisfying, this Enfrijoladas Recipe is an absolute treasure. Enfrijoladas are soft corn tortillas bathed in a luscious black bean sauce that brings together simple, earthy ingredients into one cozy and delicious meal. This dish is wonderfully versatile—whether you keep it vegetarian or add a bit of shredded chicken or eggs—and it always delivers on taste and heartwarming appeal. Once you try this, you might find yourself making enfrijoladas a regular in your kitchen rotation.

Ingredients You’ll Need

Gathering your ingredients is the first step, and you’ll be delighted by how straightforward and accessible they are. Each component plays its part perfectly, adding layers of texture, flavor, and freshness to your enfrijoladas.

• 2 cups cooked black beans (or 1 can, drained and rinsed): The hearty base of the sauce, providing creamy texture and rich flavor.
• 1/2 cup vegetable broth or water: Helps thin out the beans to just the right consistency for dipping tortillas.
• 2 tablespoons olive oil or lard: For sautéing the aromatics and adding a silky mouthfeel to the sauce.
• 2 cloves garlic, minced: Injects a punch of savory warmth into the bean sauce.
• 1/4 small onion, chopped: Adds subtle sweetness and depth when sautéed.
• 1/2 teaspoon ground cumin: Brings a mild earthiness that perfectly complements the black beans.
• Salt to taste: Essential for balancing and enhancing all the flavors.
• 8 corn tortillas: The tender, slightly nutty canvas for the creamy bean sauce.
• 1/2 cup crumbled queso fresco or feta: Adds a salty, tangy contrast to the savory beans.
• 1/4 cup chopped fresh cilantro: Brightens the dish with its fresh, herbal notes.
• 1/4 cup finely chopped onion (for garnish): Adds a crisp bite and slight pungency when scattered on top.
• Mexican crema or sour cream for drizzling: Provides a cooling, creamy finish.
• Optional: cooked shredded chicken or scrambled eggs for filling: Great protein options if you want to add an extra layer of heartiness.

How to Make Enfrijoladas Recipe

Step 1: Prepare the Black Bean Sauce

Start by combining the black beans, vegetable broth, cumin, and a pinch of salt in a blender and blend until smooth. This creates the silky base of the sauce that envelopes the tortillas with creamy goodness.

Step 2: Sauté Aromatics

Heat your olive oil or lard in a skillet over medium heat. Add the minced garlic and chopped onion, and sauté until they soften and become fragrant, about two to three minutes. This step builds the flavorful foundation that will elevate your bean sauce.

Step 3: Combine and Simmer

Pour the blended beans into the skillet with the aromatics. Stir and let simmer gently for five to seven minutes, stirring occasionally, until the sauce thickens slightly and is heated through. The aroma filling your kitchen will be irresistible.

Step 4: Warm and Dip the Tortillas

While your sauce simmers, warm the corn tortillas in a dry skillet or microwave until they are soft and pliable. Dip each tortilla into the warm black bean sauce, making sure to coat both sides thoroughly—this step is what transforms these simple tortillas into enfrijoladas.

Step 5: Fill and Fold

Lay the coated tortillas on a plate, filling each with crumbled queso fresco, shredded chicken, or scrambled eggs if you like. Then fold in half or roll up tightly. Each tortilla becomes a perfect pocket of creamy, savory filling.

Step 6: Garnish and Serve

Arrange the enfrijoladas on a serving plate and spoon any remaining bean sauce generously over the top. Sprinkle with fresh cilantro, chopped onion, and crumbled cheese, then finish with a drizzle of Mexican crema or sour cream. Serve warm and enjoy every bite of this comforting dish.

How to Serve Enfrijoladas Recipe

Garnishes

Fresh garnishes make all the difference with enfrijoladas. A sprinkle of chopped cilantro and finely chopped onion not only adds vibrant color but also a fresh crunch that contrasts beautifully with the creamy beans. The tangy queso fresco and cool crema drizzled on top bring extra layers of flavor and texture that will keep you coming back for more.

Side Dishes

Enfrijoladas pair wonderfully with simple sides like Mexican rice or a crisp green salad tossed with lime vinaigrette to keep things light and refreshing. For a heartier feast, try serving with refried beans or roasted vegetables that soak up the bean sauce’s rich flavors and add more dimension to your meal.

Creative Ways to Present

For a fun twist, try stacking stacked enfrijoladas as a layered casserole, topped with cheese and baked until bubbly and golden. Another creative idea is making small enfrijolada bites as appetizers using mini tortillas—perfect for parties or casual gatherings where finger food reigns supreme.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, place enfijoladas in an airtight container and refrigerate for up to three days. The flavors meld beautifully overnight, and they remain delicious when reheated gently.

Freezing

This enfrijoladas recipe freezes well for meal prep or busy weeknights. Wrap individual portions tightly in plastic wrap and foil before freezing for up to two months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the enfrijoladas gently in a skillet over low heat or microwave covered with a damp paper towel to keep them moist. Add a bit more crema or fresh garnishes after warming to freshen them up and enjoy almost like new.

FAQs

Can I use canned beans for the black bean sauce?

Absolutely! Canned black beans are a fantastic time-saver and work wonderfully in this Enfrijoladas Recipe. Just be sure to rinse them well to remove excess sodium and any canning liquids for a cleaner bean flavor.

What if I don’t have Mexican crema?

Mexican crema adds a lovely tang and richness, but sour cream is a perfectly fine substitute. You can even thin sour cream slightly with a touch of milk or lime juice for similar texture and brightness.

Can I make enfrijoladas vegan?

Yes, by skipping the queso fresco and crema or using plant-based alternatives, you can keep this dish fully vegan without sacrificing any of the creaminess or flavor that makes enfrijoladas so comforting.

How spicy is the traditional enfrijolada sauce?

The classic recipe is mild and comforting, focusing on savory black bean flavor with cumin. However, if you love spice, you can blend in a chipotle pepper or a splash of hot sauce to add a smoky heat kick.

Can I prepare the bean sauce ahead of time?

Definitely! The bean sauce can be made a day or two in advance and refrigerated. Just warm it slowly on the stove when ready to assemble your enfrijoladas for a quick and easy meal.

Final Thoughts

This Enfrijoladas Recipe is one of those dishes that feels like a warm hug for your taste buds. It’s easy to prepare, adaptable to what you have on hand, and full of comforting flavor that can lift any day. Whether you’re new to Mexican cuisine or a longtime fan, enfrijoladas are a delightful way to bring fresh excitement to your meals. So go ahead, dip into this delicious recipe and savor every bite!

Enfrijoladas Recipe

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4.3 from 39 reviews

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian, Gluten Free

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Description

Enfrijoladas are a traditional Mexican dish featuring warm corn tortillas dipped in a savory black bean sauce, filled with cheese or optional proteins like shredded chicken or eggs, and garnished with fresh toppings such as queso fresco, cilantro, and crema. This easy, comforting recipe is perfect for a vegetarian and gluten-free main course.

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Ingredients

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Bean Sauce

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1/2 cup vegetable broth or water
• 2 tablespoons olive oil or lard
• 2 cloves garlic, minced
• 1/4 small onion, chopped
• 1/2 teaspoon ground cumin
• Salt to taste

Enfrijoladas

• 8 corn tortillas
• 1/2 cup crumbled queso fresco or feta
• 1/4 cup chopped fresh cilantro
• 1/4 cup finely chopped onion (for garnish)
• Mexican crema or sour cream for drizzling
• Optional: cooked shredded chicken or scrambled eggs for filling

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Instructions

1. Prepare the Bean Sauce: In a blender, combine the black beans, vegetable broth, ground cumin, and a pinch of salt. Blend the mixture until smooth, creating a creamy sauce base.
2. Sauté Aromatics: Heat olive oil or lard in a skillet over medium heat. Add minced garlic and chopped onion, cooking for 2 to 3 minutes until softened and fragrant.
3. Simmer the Sauce: Pour the blended bean mixture into the skillet. Simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens and is heated through.
4. Prepare the Tortillas: Warm the corn tortillas in a dry skillet or microwave until they become pliable and easy to fold.
5. Assemble the Enfrijoladas: Dip each tortilla into the warm bean sauce, coating both sides thoroughly. Add your choice of filling such as crumbled queso fresco, shredded chicken, or scrambled eggs. Fold the tortilla in half or roll it up.
6. Plate and Garnish: Arrange the filled enfrijoladas on a serving plate. Spoon additional bean sauce over them, then garnish with crumbled queso fresco, chopped cilantro, finely chopped onion, and a drizzle of Mexican crema or sour cream.
7. Serve Warm: Enjoy the enfrijoladas immediately, ideally while the sauce is still warm and flavorful.

Notes

• For added spice, blend in a chipotle pepper or a splash of hot sauce with the black beans before cooking.
• This dish is traditionally meatless but works great with added cooked shredded chicken or scrambled eggs for more protein.
• Use fresh corn tortillas for the best texture and flavor.
• The bean sauce can be made ahead and warmed before assembling the enfrijoladas.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican