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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Prepare the Tortillas: Warm the corn tortillas in a dry skillet or microwave until they become pliable and easy to fold.
- 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.
- 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.
- 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
