Enfrijoladas are a delicious and comforting Mexican dish featuring soft corn tortillas filled with cheese and smothered in a rich, creamy black bean sauce. This easy-to-make recipe is perfect for a quick weeknight meal or a satisfying vegetarian dish.
Why You’ll Love This Recipe
- Simple and quick to make with just a few ingredients.
- Rich, creamy black bean sauce with smoky chipotle flavors.
- Vegetarian-friendly and packed with plant-based protein.
- Customizable with different fillings and toppings.
- Authentic Mexican flavors in under an hour.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Black beans (canned)
- Fresh cilantro
- Garlic clove
- Onion powder
- Adobo sauce
- Black pepper
- Chili powder
- Kosher salt
- Paprika
- Ground cumin
- Corn tortillas
- Oaxaca or Monterey Jack cheese
- Water
Directions
- Prepare the bean sauce: In a blender, combine the black beans, garlic, onion powder, adobo sauce, black pepper, chili powder, salt, paprika, cumin, and water. Blend until smooth and creamy.
- Warm the sauce: Pour the blended black bean sauce into a saucepan and heat over medium-low heat. Stir occasionally until warmed through.
- Prepare the tortillas: Warm the corn tortillas on a dry skillet or microwave them until pliable.
- Assemble the enfrijoladas: Dip each tortilla into the warm black bean sauce to coat it completely. Place it on a plate, fill with shredded cheese, and fold in half.
- Serve: Arrange the enfrijoladas on a serving dish, drizzle with extra black bean sauce, and garnish with chopped cilantro. Serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Add Protein: Fill with shredded chicken, beef, or scrambled eggs.
- Spicy Version: Add more adobo sauce or diced jalapeños.
- Extra Creamy: Stir in a little sour cream or Mexican crema to the black bean sauce.
- Topping Ideas: Avocado, crumbled queso fresco, pickled onions, or a fried egg.
- Vegan Option: Use dairy-free cheese or mashed avocado for filling.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze the black bean sauce separately for up to 3 months. Assemble fresh when ready to eat.
- Reheating: Warm in a microwave or oven at 300°F (150°C) until heated through.
FAQs
What are enfrijoladas?
Enfrijoladas are similar to enchiladas but are coated in a black bean sauce instead of a chili-based sauce.
Can I use homemade beans instead of canned?
Yes! Cooked black beans blended with a bit of broth work just as well.
What type of cheese works best?
Oaxaca cheese melts beautifully, but Monterey Jack or queso fresco also work well.
Can I make this dish ahead of time?
You can prepare the bean sauce in advance, but it’s best to assemble and serve fresh.
How do I prevent tortillas from breaking?
Warm them before dipping in the sauce to keep them pliable.
Can I use flour tortillas instead?
Corn tortillas are traditional, but you can use flour tortillas for a different texture.
How can I thicken the sauce?
Blend in more beans or reduce the water slightly for a thicker consistency.
What can I serve with enfrijoladas?
Serve with rice, guacamole, or a simple salad for a complete meal.
Are enfrijoladas spicy?
They have mild heat from the adobo sauce, but you can adjust the spice level to taste.
Can I use pinto beans instead of black beans?
Yes, pinto beans create a slightly different flavor but work just as well.
Conclusion
Enfrijoladas are a simple yet flavorful Mexican dish that’s easy to prepare and endlessly customizable. Whether served as a hearty breakfast, lunch, or dinner, they bring comforting, authentic flavors to your table with minimal effort. Try them today for a delicious twist on traditional enchiladas!
Enfrijoladas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course, Vegetarian
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Easy Enfrijoladas are a delicious Mexican comfort food made with corn tortillas, creamy black bean sauce, and melty cheese. This quick and satisfying dish is perfect for a vegetarian weeknight meal and can be customized with your favorite toppings!
Ingredients
Produce
- 1 (15-ounce) can Black Beans, drained and rinsed
- 2 tablespoons Fresh Cilantro, chopped (for garnish)
- 1 clove Garlic, minced
- 1/4 teaspoon Onion Powder
Condiments
- 1/2 tablespoon Adobo Sauce (from canned chipotle peppers)
Baking & Spices
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Chili Powder
- 1/4 teaspoon Kosher Salt
- 1/2 teaspoon Paprika
Nuts & Seeds
- 1 teaspoon Ground Cumin
Bread & Baked Goods
- 12 Corn Tortillas
Dairy
- 1 1/2 cups Oaxaca or Monterey Jack Cheese, shredded
Liquids
- 3/4 cup Water
Instructions
1. Prepare the Black Bean Sauce
- In a blender, combine black beans, garlic, onion powder, adobo sauce, chili powder, cumin, paprika, salt, pepper, and water.
- Blend until smooth and creamy. Add more water if needed to reach a sauce-like consistency.
- Heat the sauce in a pan over medium heat for 2-3 minutes, stirring occasionally.
2. Warm the Tortillas
- Heat a skillet over medium heat and warm each corn tortilla for about 15-20 seconds per side until pliable.
3. Assemble the Enfrijoladas
- Dip each tortilla into the warm black bean sauce, coating both sides.
- Place on a plate, fill with shredded cheese, and fold in half. Repeat with all tortillas.
4. Serve & Garnish
- Drizzle extra black bean sauce over the top.
- Garnish with fresh cilantro and serve warm.
- Optional: Add toppings like sour cream, avocado slices, pickled onions, or crumbled queso fresco.
Notes
- Spice Level: Add extra adobo sauce or chipotle peppers for a spicier kick.
- Protein Boost: Add shredded chicken, chorizo, or scrambled eggs inside the tortillas.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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