Enfrijoladas are one of my favorite quick and comforting dishes. They’re made with lightly fried corn tortillas filled with queso fresco and smothered in the most delicious black bean sauce. It’s the kind of meal I turn to on days when I don’t want to spend ages in the kitchen, simple, satisfying, and a guaranteed family favorite.
The dish always begins with the bean sauce. When I’m feeling extra lazy, I use a can of black beans, but most of the time I have homemade beans in the freezer. I make a quick sofrito with onion and garlic, then add the beans along with plenty of their cooking liquid so the sauce stays beautifully runny. A little salt and a pinch of cumin is all it needs. The result is a silky, flavorful sauce made in minutes.
In a traditional Mexican kitchen, beans and corn are the heart of our daily meals. We always have a pot of beans ready in the fridge—they’re essential for breakfast, lunch, or as a side with dinner. And of course, corn tortillas are a must in every household. They are the foundation of so many dishes, including these enfrijoladas.
This simple combination of beans, corn, and cheese creates a meal that tastes like home, humble ingredients coming together to make something truly delicious. I hope you enjoy this recipe as much as I do. If you give it a try, let me know in the comments!
Table of Content
- What Are Enfrijoladas?
- Why You’ll Love This Recipe
- What You’ll Need (Ingredients & Descriptions)
- How to Make Enfrijoladas
- Tips for the Best Enfrijoladas
- What to Do & Not to Do
- Recipe Variations
- Storing & Reheating
- Interesting Facts
- FAQ
What Are Enfrijoladas?
Enfrijoladas are a traditional Mexican dish where corn tortillas are dipped in a creamy black bean sauce and filled with cheese, chicken, or other ingredients. They are similar to enchiladas, but instead of chile sauce, they use beans. Soft, saucy, and flavorful, they’re a staple in many Mexican homes.
Why You’ll Love This Recipe
- Ready in just 20–30 minutes
- Uses simple, everyday ingredients
- Vegetarian-friendly
- Budget-friendly and filling
- Family-approved
- Authentic Mexican flavors
- Great for any meal of the day
What You’ll Need (Ingredients & Descriptions)
Ingredients
- 10 corn tortillas – Soft and pliable, they soak up the bean sauce perfectly.
- 1 tin black beans (in water, no salt) – The base for the sauce, giving it a creamy texture.
- 2 cups queso fresco or feta, crumbled – Mild and crumbly cheese for the filling.
- ½ white onion, chopped (plus extra for garnish) – Adds brightness and balances the richness.
- 1 garlic clove, peeled – Adds depth and authentic Mexican aroma.
- 1 teaspoon salt – Enhances all flavors.
- ⅛ teaspoon ground cumin – Adds subtle warmth.
- 1 cup vegetable oil – For sautéing the aromatics and lightly frying tortillas.
- ⅓ cup hot water – Loosens the beans and ensures a silky sauce.
How to Make Enfrijoladas
1. Make the Bean Sauce
- Heat 2 tablespoons of vegetable oil in a saucepan over medium heat.
- Add the chopped onion and garlic clove, sauté for 3 minutes until softened.
- Add the black beans with all the liquid and the hot water.
- Season with salt and ground cumin.
- Bring to a gentle boil, then blend until smooth and creamy.
- Return the sauce to the pan on low heat and set aside.
2. Prepare the Tortillas
- Heat the remaining vegetable oil in a skillet.
- Lightly fry each tortilla for a few seconds on each side until soft.
- Drain on paper towels.
3. Assemble the Enfrijoladas
- Place a tortilla on a plate, add a spoonful of queso fresco, and fold in half.
- Repeat with all tortillas, arranging them on a serving platter.
4. Add the Bean Sauce
- Pour the warm black bean sauce generously over the tortillas.
5. Garnish & Serve
- Top with extra queso fresco and thinly sliced onion.
- Serve with Mexican rice, avocado, or a salad.
Tips for the Best Enfrijoladas
- Make the sauce thin and pourable — add water if needed.
- Lightly frying tortillas prevents tearing.
- Use homemade beans for the silkiest texture.
- Keep tortillas warm while assembling.
- Don’t skimp on garnishes—they add texture and flavor.
What to Do & Not to Do
Do
- Taste and adjust seasoning
- Use enough liquid so the sauce coats nicely
- Keep tortillas warm
Don’t
- Skip frying the tortillas
- Make them too far in advance
- Let the sauce get too thick
- Use flour tortillas — they don’t absorb the sauce well
Recipe Variations
- Chicken Enfrijoladas: Add shredded chicken inside.
- Spicy Version: Blend in chipotle or chile de árbol.
- Vegan: Use vegan cheese or avocado.
- Pinto Beans: Swap black beans for pinto beans.
- Breakfast Version: Add a fried egg on top.
Storing & Reheating
- Bean sauce: Refrigerate 4 days, freeze 3 months.
- Tortillas: Keep separate; assemble fresh.
- Reheat sauce: Add a splash of water to loosen.
- Reheat assembled enchiladas: Microwave 45–60 seconds, best eaten fresh.
Interesting Facts
- Enfrijoladas are commonly eaten for breakfast in Mexico.
- “Enfrijolada” comes from frijol (bean).
- Once considered a “poor man’s dish,” now served in gourmet restaurants.
- Every Mexican region has its own version.
FAQ
Can I use canned beans?
Yes, just include the liquid for best consistency.
Are enfrijoladas spicy?
No, unless you add chili. They’re naturally mild.
What cheese works best?
Queso fresco, cotija, or feta.
Why did my tortillas break?
They weren’t lightly fried or warm enough.
Enfrijoladas
Equipment
- 1 Blender
- 1 saucepan
- 1 Fryingpan
- 1 spatula
- 1 pair of tongs
Ingredients
- 10 corn tortillas
- 1 tin black beans in water, no salt
- 2 cups queso fresco or feta crumbled
- ½ white onion chopped (plus extra thinly sliced for garnish)
- 1 garlic clove peeled
- 1 teaspoon salt
- ⅛ teaspoon ground cumin
- 1 cup vegetable oil
- ⅓ cup hot water
Instructions
Make the Bean Sauce
- Heat a saucepan over medium heat and add 2 tablespoons of vegetable oil.
- Add the chopped onion and garlic clove, and cook for about 3 minutes until softened.
- Add the tin of black beans, including all the liquid, then pour in the ⅓ cup hot water.
- Season with salt and ground cumin.
- Bring to a light boil, then carefully blend the mixture until completely smooth.
- Return the sauce to the saucepan, keep over very low heat, and set aside.
Prepare the Tortillas
- Heat the remaining vegetable oil in a skillet.
- Lightly fry each tortilla for a few seconds on each side until soft and pliable.
- Drain on paper towels to remove excess oil.
Assemble the Enfrijoladas
- Place a fried tortilla on a plate and add a spoonful of crumbled queso fresco.
- Fold the tortilla in half.
- Repeat until all tortillas are filled and arranged on a serving platter.
Add the Bean Sauce
- Pour the warm, silky bean sauce generously over the folded tortillas.
- Make sure they are well coated—enfrijoladas should be saucy.
Garnish & Serve
- Top with extra queso fresco and thinly sliced onion.
- Serve with Mexican rice, avocado, or a fresh salad.
Listo!
Provecho! X
Carolyn says
This was delicious! I added cilantro, lime, cumin, coriander to the cheese. Simple, filling, tasty.