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Looking for a scrumptious meal with minimal effort? Look no further! With just a stash of corn tortillas and black beans, you can whip up a batch of cozy enfrijoladas. These babies are like enchiladas but with a twist. We’re talking about drowning your tortillas in a creamy, chunky black bean puree, folding them into halves, and then smothering them with even more of that luscious sauce.
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.
Dating back to pre-Columbian times, Enfrijoladas has become one of the most beloved variations of enchiladas in Mexico. This particular recipe is a staple in the Oaxacan region of Mexico.
Enfrijoladas (in beans) consist of corn tortillas dipped in a flavorful bean sauce. 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?
Get ready to spice up your taste buds with Enfrijoladas, a beloved Mexican dish that’s filled to the brim with your favorite ingredients, from gooey cheese to savory chicken or beans. Unlike the classic enchiladas, what sets these beauties apart is the blended bean sauce that gives them a flavor explosion you won’t forget in a hurry!
Why Make Enfrijoladas?
✱ Budget-friendly meal
✱ Vegetarian
✱ Enfrijoladas are great for breakfast, lunch, and dinner!
✱ Fast and easy to make for a quick meal
✱Enfrijoladas are like enchiladas’ hot cousin, but instead of a fiery chili sauce, they dive into a velvety, pureed bean bath. Yum!
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 the filling, Monterey Jack cheese or Quesadilla cheese are perfect. Cheese toppings such as cotija, fresh cheese, or feta are recommended
- Broth – Chicken, vegetable broth, or water
How To Make Enfrijoladas
- Sauté onions & garlic in a pan 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 a food processor, adding more water to make it very saucy similar to an enchilada sauce.
- After dipping the tortillas into the bean sauce, ensure that both sides are thoroughly coated before sprinkling cheese and finely chopped onions over one-half of each tortilla. Once done, fold the tortillas in half and place them in a casserole dish. Before baking, taste the sauce and add salt as necessary.
- 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.
- Top with avocado slices, Mexican crema, and crumbled Queso fresco or Cotija cheese.
Storing
Storing Enfrijoladas in the Fridge -Enfrijoladas can be stored in the fridge for up to three days.
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
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Enfrijoladas
Ingredients
- 2 tablespoons lard or vegetable oil
- 1 small onion finely chopped
- 1 tablespoon chili powder *for spiciness see notes
- 2 cloves garlic chopped
- 1 teaspoon ground cumin
- 3 cups 28 oz. cooked black beans or 2 (15oz) cans of black beans drained
- 2 cups of chicken broth or water
- 1 cup Monterey Jack cheese shredded
- Cotija or Queso fresco crumbled for topping **see notes for substitute
- Toppings: avocado slices thinly sliced red onions
- 1 dozen corn tortillas
Instructions
- Preheat oven to 350°
- Heat skillet over medium-low heat and add oil to pan.
- Saute half of the onion and garlic until the onion is 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.
- 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.
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