Enfrijoladas are a delightful and flavorful Mexican dish that seamlessly combines the rich tradition of tortillas with the earthy goodness of black bean sauce. This easy recipe is made with traditional ingredients to create a healthy meal that can be enjoyed as a hearty breakfast, a satisfying lunch, or a comforting dinner.
Enfrijoladas Recipe: Corn Tortillas Dipped in Bean Sauce
Cooking the comfort food that my mom prepares gets me closer to her, even if it is just in my mind, like these Enfrijoladas, another dish that is an excellent example of the creativity of our culture: beans, corn tortillas, fresh cheese, and some peppers.
In This Post
These Enfrijoladas recipes are Mexican comfort food. With many recipes made by Mexican moms and grandmothers, everybody has their own style and a secret ingredient. My mother likes to add árbol peppers — to give a slight spiciness to the sauce — and avocado leaves, which are a very common addition to the sauce in southern México. I’ve also tried them with a hint of anise spice, as some cooks do in the State of Veracruz.
I hope you try them; they are effortless to make; you can even use canned beans; just don’t tell my mother!
Frequently asked questions about this Recipe.
Before I share my recipe, I will answer the questions I usually get about this homemade recipe.
What are enfrijoladas?
Enfrijoladas are enchiladas, but the sauce is made with “frijoles” beans. Instead of using a tomato or dried chile sauce, we use beans. I know you are probably thinking, what kinda beans? Black beans or pinto beans. Well, it all depends on what you have at hand. Even though black beans are typical for this dish type, the bean used varies from region to region throughout the country. I even cooked them with red Salvadoran beans and had great results.
Are enfrijoladas healthy?
Kind of depends on the amount you use to fry your tortilla. But, the key ingredient, Black beans, are a fantastic source of protein, fiber, and essential nutrients, satisfying and nourishing this dish. Additionally, preparing enfrijoladas can be a relatively quick and straightforward process, making it a practical choice for busy individuals or families.
What are enfrijoladas made of?
Most Mexican recipes include black beans or pinto beans, shredded chicken, queso fresco, and many toppings, depending on the cook. Know that each cook has their own version of this recipe, like the ones that add chicken broth to the beans to make the puree or others that use a cooked tomato sauce to mix with the puree. People incorporate avocado leaves in areas like Veracruz, Oaxaca, and Central Mexico for an earthy flavor. You can find dried avocado leaves at Hispanic stores, and if you find fresh ones, just make sure they are pesticide-free.
Because of how easy this recipe is and customizable to your taste and ingredients, you will find many additions. Some of them are chorizo, chicharron, ham, garlic, Mexican crema, and fillings like queso fresco, sautéing spinach or mushroom for a vegetarian alternative.
Are enfrijoladas mexican?
Yes, enfrijoladas are a traditional dish that incorporates two key ingredients in Mexican culture: corn tortillas and beans (frijoles). Enfrijoladas are well known all over Mexico and used to be considered a humble and comfort food. Even though they can still be found at local eateries, they are also served at renowned restaurants.
How do you store enfrijoladas
If you have leftover enfrijoladas or want to prepare them in advance, proper storage is important to maintain their flavor and texture. Here are a few tips:
- If you have any leftovers, place them in an airtight container. Ensure they are not stacked on each other to prevent sticking. Store in the refrigerator for up to 2-3 days.
- For reheating, you can reheat enfrijoladas in the oven or microwave. If reheating in the oven, cover them with foil to prevent excessive drying. If using the microwave, you may want to add a bit of moisture to maintain the texture.
- If you decide to make them ahead of time, prepare them up to the point of assembly. Place each part separately and store in your refrigerator until ready to make your enfrijoladas. I recommend this because after you cover the tortilla with the bean sauce, it will change the texture of the tortilla over time. The same goes if you freeze them.
How to Make Enfrijoladas recipe
Ingredients:
- Cooked pinto or black beans with some of their cooking liquid
- Cooked shredded chicken
- Avocado leaves slightly toasted in a skillet or comal optional
- Arbol peppers slightly toasted in a skillet or comal optional
- Vegetable or olive oil
- Corn tortillas
- Vegetable oil for frying.
- Salt to taste
- Mexican cream (optional)
- Crumble Mexican fresh cheese, cotija cheese, or farmer's cheese
- Onion finely chopped or sliced (white or purple)
- Chopped Cilantro (optional)
Directions:
Please read the cooking notes; you will be glad you did.
- In a Blender, place the avocado leaves and peppers with the cooked beans and their broth.
- Blend until smooth; if it is too thick, add water or chicken broth until you have the consistency of a sauce. (Please check the ingredients list below)
- Heat the two tablespoons of oil in a skillet and add the bean puree; simmer for about 3 minutes and season with salt if needed. Set aside and keep warm.
- Heat the rest of the oil at medium heat in a skillet, and briefly fry each tortilla, one by one, on both sides. Drain and place on a warm plate. Cover with an aluminum foil if you wish to do so.
- Now you have two options here to assembly the Enfrijoladas Recipe:
Option One:
- You can immerse each tortilla in the bean puree (like in the picture below)
- Transfer it to a plate, spread some of the chicken or chorizo, and fold it in half or roll it like a taquito.
- After all your enfrijoladas are set on a plate, spoon some cream, sprinkle crumbled cheese, and garnish with chopped onion and cilantro.
Option Two:
- Spread a thin coat of the bean puree across the center of each tortilla.
- Add the filling of your choice.
- Fold the tortilla in half and place 2 or 3 on each plate.
- Pour some of the bean mixture over the tortillas. Garnish a spoonful of cream, some sprinkles of cheese, chopped onion, and cilantro.
- Serve immediately.
I am happy you stopped by, and I would love to hear your questions and comments.
¡Buen provecho!
Mely,
What to Serve with Enfrijoladas
Enfrijoladas are a meal by themselves, great as breakfast, lunch, and dinner. But if you want to create a well-rounded and satisfying meal, you can serve enfrijoladas with various accompaniments. Some favorites are always a good salsa roja, avocado, maybe a drizzle of sour cream, and a fried egg for a complete meal. Plus a good cup of hot coffee.
Notes for making Enfrijoladas
The main ingredients of this dish — bean puree, chopped onion, cooked chicken, or cooked chorizo — could be prepared ahead of time and kept refrigerated. When ready to assemble, just warm up the bean puree and your filling of choice.
If you can't find arbol peppers, use 2 chipotle peppers from a can, and one tablespoon of its adobo sauce.
Remember to avoid broken tortillas falling apart when making Enfrijoladas or enchiladas, and use thicker tortillas or day-old tortillas if you bought them freshly made. If your tortillas are store-bought, leave them outside the package overnight over your kitchen counter, wrapped with a kitchen towel. Do not leave them too long, or they will dry.
More Authentic Mexican Food Recipes
In case you would like to try other Mexican food recipes besides this delicious dish, try:
If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!
-Mely
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Enfrijoladas Recipe
Ingredients
- 2 ½ cups cooked pinto or black beans with some of their cooking liquid
- 2 cups cooked shredded chicken 6 oz cooked chorizos
- 2 avocado leaves slightly toasted in a skillet or comal optional
- 2 árbol peppers slightly toasted in a skillet or comal optional
- 2 tablespoons of vegetable oil
- 12 corn tortillas
- ¼ cup of vegetable oil for frying.
- Salt to taste
- ½ cup of Mexican cream optional
- ½ cup of crumbled Mexican fresh cheese or farmer's cheese. About 3 oz.
- ¼ cup Onion finely chopped or sliced
- Optional Garnish: Chopped Cilantro
Instructions
- In a Blender, place the avocado leaves and peppers with the cooked beans and their broth.
- Blend until smooth; if it is too thick, add water or chicken broth until you have the consistency of a sauce. (Please check the ingredients list below)
- Heat the two tablespoons of oil in a skillet and add the bean puree; simmer for about 3 minutes and season with salt if needed. Set aside and keep warm.
- Heat the rest of the oil in a skillet and briefly fry each tortilla, one by one, on both sides. Drain and place on a warm plate. Cover with an aluminum foil if you wish to do so.
- Now you have two options here to assembly the Enfrijoladas:
Option one:
- You can immerse each tortilla in the bean puree (like in the picture above); transfer it to a plate, spread some of the chicken or chorizo, and fold it in half or roll it like a taquito.
- After all your enfrijoladas are set on a plate, spoon some cream, sprinkle crumbled cheese, and garnish with chopped onion and cilantro.
Option two:
- Spread a thin coat of the bean puree across the center of each tortilla and add the filling of your choice; fold the tortilla in half and place 2 in each plate; pour some of the bean purees over the tortillas.
- Garnish a spoonful of cream, some sprinkles of cheese, chopped onion, and cilantro.
- Serve immediately.
Sydney Lee
What is the purpose of frying the tortilla? Can that step be skipped?
Mely Martínez
Hello Sydney,
The purpose of frying the tortilla, besides adding an extra flavor by frying them, is to make them more resistant to avoid breakage of the tortilla while dipping them into the bean mixture. And, of course, you can skip that step if you want to.
Happy cooking!
Anna
These were delicious! We’ll be making these again. And again.
Nicia
Hola Mely! Me gusta tu receta! Muy delicioso! Tengo una pregunta por favor. (And this is where my Spanish ends haha!) If i make extra can i freeze it? Or will the tortillas fall apart when thawed and reheated (I always use corn tortillas when I make it)? Thanks and keep sharing your recipes!
Mely Martínez
Hello Nicia,
The tortillas, depending on the brands, will break apart, but not too much.
Maria
I made these as a brunch meal for my spouse who was hungry and didn't want eggs. So I looked through your website saw this. I had all the ingredients so I told myself why not?! For anyone reading this and wondering if you should make this recipe. You totally should!!! Its worth it and so deliciously simple. It took no time all at to prepare this and serve it on the dinner table. It was delicious and my spouse devoured the whole plate of food. I will be making again. Thank you for the recipe!
mmartinez
Hi Maria,
Thank you for trying the enfrijoladas recipe. You can also stuff the tortillas with cooked chorizo or shredded chicken. Glad to know your husband like them. Happy cooking!
Marilyn Hidalgo
Me gusta tu receta. Hoy lo hice en mi cas para cenar y a mi seposo le encanto. Gracias por compartir tu receta.
mmartinez
Hola Marilyn,
Que gusto que les haya gustado. Saludos y muchas gracias por probar la receta.
Anonymous
I must give This Recipe a try, I love all Things Mexican Food! Thank you!
Mexico in my kitchen
Hello Vanessa,
I am doing fine, thanks for visiting. I enjoy looking at the pictures of Lucas.
Be good. 🙂
Casey and Vanessa
Wow! Very simple. I am going to make this soon:) Hope you are doing well.
La Dama
Mely,
Ya me antojaste otra vez, tus enfrijoladas tan ricas! Mmm
Mi ama las hace con pinto beans.
Espero que te las pasaste bien en dia de gracias cont familia.
Besos
bonnie
enfrijoladas are our go to dinner during lent!! thank you for sharing!!
Gloria
Hi Mely. Hope your Thanksgiving was wonderful and hope you are well. I love your enfrijoladas, looks so good. Thank you for stopping by my blog. Take care.
Sam @ My Carolina Kitchen
This sounds delicious and full of flavor. I don't think I've ever seen avocado leaves, but then again I probably wasn't looking. I will be keeping my eyes open wide now for them since we're in Florida.
Sam
Aldy @ Al Dente Gourmet
Delicious and gorgeous as usual, Mely! Estas enfrijoladas si que te quedaron para re-chuparse los dedos 🙂 Espero que pases un hermoso Thanksgiving Day junto a tu familia!
HUGS <3
Candace
Hi Mely! Thanks for stopping by and commenting. The roll recipe made two full cookie sheets of rolls. I am estimating that there were close to thirty rolls on each sheet. I hope you enjoy them! Have a wonderful Thanksgiving! Candace
Mexico in my kitchen
Hola Nora,
Ya me las imagino con chile chipotle, ricas, ricas.
Thanks all for your kind comments.
Hugs,
Mely
Mexico in my kitchen
Hi, Taste of Beirut and Bibberche:
The avocado leaves give a slight anise aroma to the beans, soups, stew and baked meats. It is used in the states of Veracruz, Oaxaca and Central Mexico.
You can find them dry at Hispanic stores and if you find fresh ones just make sure they are free of pesticides.
Thanks fro your comments,
Mely
Joan
I will need to try this. I have dipped plenty tortillas in enchilada sauce, but I know I would love this.
Thanks!
Nora
Mely, qué antojo! Yo también las haga así pero con chipotle. Y a veces las he hecho con frijoles claros (peruanos) y quedan muy ricas. Y a veces con un poco de pipián molido del que venden las paisanitas.
Besos
Miz Helen
Oh my goodness Mely,
You have got me drooling, I would just love this dish. I can almost taste it, great recipe! My very best wishes to you and your family for a blessed Thanksgiving. Thanks for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen
Byte64
Mely, qué ricas, se ven deliciosas, fíjate que después de volver a Italia no he cocinado mucho de mexicano, pero éstas se me antojan un chorro!
Me gusta mucho como cocinas las salsas y los frijoles (tambien en otras recetas) se ve todo sabrosisimisimo.
Un abrazo!
Chris
I have never heard of these but the idea of them makes me want to try them right now. Excellent post!
Erica
Wow!!!Hi Mely, Those enfrijoladas look amazing...I love Mexican cusine!
MyCookingTime
Mmm qué ricas Mely, yo las preparo a los varones del hogar y les encanta ya sea rellenas de queso o pollo.
Creo que yo me prepararé tu versión con el chile de árbol, no lo había hecho así.
Gracias
kirby
Enfrijoladas? I've never had these or even heard of them. They look fantastic, and so much better than the bland enchiladas my grandmother used to make. Not only that, they look like a fantastic cure for a hangover.
Bibberche
In Serbia we make a bean puree, but it's completely different. I would love to try your enfrijolada, because I am always on the lookout for new dishes with beans (plus, we love Mexican food, and living in SoCal made it possible to taste some truly authentic dishes:)
I am intrigued by the avocado leaves - did not know that you can cook with them. I just have to find friends (or neighbors) with avocado trees:)
mariO
Yummi!
Ya se te extrañaba tu cocina
Me encanta como le das el toquecito gourmet a estos clásicos de la cocina mexicana.
Me imagino estas enfrijoladas en mi desayuno con un juguito de naranja y el periódico, un sábado después de levantarse a las 10
Un besito!
NORMA RUIZ
Hola Mely que delicia de enfrijoladas nada mas de imaginarme el sabor que les da el chile de arbol, se me hace agua la boca, me encanto tú receta mil gracias, saludos cariñosos que tengas una agradable semana.
Taste of Beirut
I am eager to find out more about the avocado leaves! I had been told that avocado is such a healthy fruit by ladies that grow wild ones. Your dish sounds and looks fantastic and I adore Mexican food!
Karen
I would love this Mely - kind of like enchiladas except dipping them in the bean sauce instead of the enchilada sauce. I'm going to try to remember this!
Prieta
Mely, me gusta mucho tu receta de enfrijoladas. Yo las preparo a menudo porque a mi vegetariano le encantan pero nunca la he hecho con frijoles negros - tengo que probar.
Saludos!
Rebecca from Chow and Chatter
looks wonderful love the sauce you have made with the black beans yummy 🙂
Mexico in my kitchen
Thank you all for your kind comments. I always love to hear from you all.
Pily, I need to go check out your recipe.
Have a great week everyone.
Mely
Heather Schmitt-González
I love enfrijoladas, Mely...and I saw Pily's version last week and have been craving them ever since. And now I know I must make them this week or the craving will never go away. I love your version, they sound absolutely fabulous!
loves2spin
Oooooo!!! That sounds (and looks) fabulous! I have some of the corn shelled now, and so soon, perhaps you can teach me how to cook it? - Yolanda
Pily
Mmmm... qué ricas son las enfrijoladas Mely.. tan buenas que yo esta semana también las publiqué jajaja!!!!
Me gusta tu receta...
Saludos querida Mely
Nammi
yumm, that does look tempting.Especially the sauce
Priyanka
A very yummy dish. I wanna try them
Candace
Oh Mely, this looks fantastic! We should definitely be neighbors. 🙂
Mexico in my kitchen
Hola Ruth,
Gracias a ti por visitar.
Un abrazo,
Mely
Ruth Sagrario Macotela
Yuuum!!! aqui en casa somos fanaticos de las enfrijoladas, nos encantan. La primera vez que las probe fue en casa de la suegra de mi hermana y de ahi asta el dia de hoy sigue siendo una de las recetas preferidas de toda la familia.
Gracias Mely como siempre por tus geniales recetas 🙂