Enfrijoladas
Authentic Mexican enfrijoladas made with soft corn tortillas, queso fresco, and a quick homemade black bean sauce. A simple 20-minute meal perfect for breakfast, lunch, or dinner.
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.