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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 enfrijoladas
Course: Main Course
Cuisine: mexican food
Ingredients Equipment Method

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

Equipment

  • 1 Blender
  • 1 saucepan
  • 1 Fryingpan
  • 1 spatula
  • 1 pair of tongs

Method
 

Make the Bean Sauce
  1. Heat a saucepan over medium heat and add 2 tablespoons of vegetable oil.
  2. Add the chopped onion and garlic clove, and cook for about 3 minutes until softened.
  3. Add the tin of black beans, including all the liquid, then pour in the ⅓ cup hot water.
  4. Season with salt and ground cumin.
  5. Bring to a light boil, then carefully blend the mixture until completely smooth.
  6. Return the sauce to the saucepan, keep over very low heat, and set aside.
Prepare the Tortillas
  1. Heat the remaining vegetable oil in a skillet.
  2. Lightly fry each tortilla for a few seconds on each side until soft and pliable.
  3. Drain on paper towels to remove excess oil.
Assemble the Enfrijoladas
  1. Place a fried tortilla on a plate and add a spoonful of crumbled queso fresco.
  2. Fold the tortilla in half.
  3. Repeat until all tortillas are filled and arranged on a serving platter.
Add the Bean Sauce
  1. Pour the warm, silky bean sauce generously over the folded tortillas.
  2. Make sure they are well coated—enfrijoladas should be saucy.
Garnish & Serve
  1. Top with extra queso fresco and thinly sliced onion.
  2. Serve with Mexican rice, avocado, or a fresh salad.