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
Scale
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.