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You are here: Home » Recipes » Basic Recipes

Enfrijoladas Recipe

Published: Nov 14, 2011 · Updated: Aug 16, 2019 by Mely Martínez

JUMP TO RECIPE

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.

These Enfrijoladas recipe are filled with shredded cooked chicken but sometimes are filled with chorizo or just a couple of spoons of crumbled fresh cheese.

Enfrijoladas Recipe, Corn Tortillas Dipped in Bean Sauce

Enfrijoladas recipe│Mexican Recipes


Black beans or pinto beans? Well, it all depends of what you have at hand. Even thought  black beans are typical for this type of dish, the kind of bean used varies from region to region throughout the country. I have even cooked them with red Salvadoran beans and had great results with them.

Enfrijoladas recipe bean dipped tortillas │ Mexican Recipes

Each cook has a version of this recipe, like the ones that add chicken broth to the beans to make the puree or others use a cooked tomato sauce to mix with the puree. I add árbol peppers — to give a little 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 like some cooks do in the State of Veracruz.

This is a basic recipe that you could adjust to suit your own taste. If you want to make this satisfying meal vegetarian, then a filling of sautéing spinach or mushroom could be used.

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 dried avocado leaves at Hispanic stores and, if you find fresh ones, just make sure they are free of pesticides.

Please, read the cooking notes; you will be glad you did.

How to make Enfrijoladas recipe

JUMP TO FULL INSTRUCTIONS

Instructions:

  • In a Blender place the avocado leaves and peppers with the cooked beans 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 2 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 fry briefly 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.
Enfrijoladas recipe │ step by step instructions with photos of the process.
  • 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 above); transfer to a plate and spread some of the chicken or chorizo and fold in half. Overlap each tortilla, spoon some cream, sprinkle crumble 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 spoon of cream, some sprinkles of cheese, chopped onion and cilantro. Serve Immediately.

I am happy that you stopped by and would love to hear your questions and comments.

¡Buen provecho!

Mely,

More recipes:
Yucatan Fried Beans
Dirty Beans Dip

📖 Recipe

Enfrijoladas Recipe

Mely Martínez
This Enfrijoladas recipe is filled with shredded cooked chicken but sometimes are filled with chorizo or just a couple of spoons of crumbled fresh cheese. This is a basic recipe that you could adjust to suit your own taste. Please, read the cooking notes; you will be glad you did.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
0 minutes mins
Total Time 35 minutes mins
Course Basic Recipes
Cuisine Mexican
Servings 6
Calories 397 kcal

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
  • ½ cup of crumble Mexican fresh cheese or farmer cheese About 3 oz.
  • ¼ cup onion finely chopped
  • Optional Garnish: Chopped Cilantro

Instructions
 

  • In a Blender place the avocado leaves and peppers with the cooked beans their broth. Blend until smooth, if it is too thick add water or chicken broth until you have the consistency of a sauce.
  • Heat the 2 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 fry briefly each tortilla, one by one on both sides. Drain and place in a warm plate. (This step is done quickly). 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; transfer to a plate and spread some of the chicken or chorizo and fold in half. Overlap each tortilla, spoon some cream, sprinkle crumble 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 spoon of cream, some sprinkles of cheese, chopped onion and cilantro. Serve Immediately.

Notes

The main ingredients of this dish — as bean puree, chopped onion, cooked chicken or cooked chorizo — could be prepared ahead of time and kept refrigerated. When ready to assembly just warm up the bean puree and your filling of choice.
Remember to avoid broken tortillas that are falling apart when making Enfrijoladas or enchiladas and use thicker tortillas or a day old tortillas if you bought them fresh 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 to long or they will dry.

Nutrition

Serving: 12EnfrijoladasCalories: 397kcalCarbohydrates: 42gProtein: 23gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 52mgSodium: 190mgPotassium: 511mgFiber: 10gSugar: 2gVitamin A: 270IUVitamin C: 1mgCalcium: 147mgIron: 3mg
Tried this recipe?Let us know how it was!

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  1. Anna

    November 03, 2022 at 4:52 pm

    5 stars
    These were delicious! We’ll be making these again. And again.

    Reply
  2. Nicia

    January 06, 2020 at 11:40 am

    5 stars
    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!

    Reply
    • Mely Martínez

      January 06, 2020 at 1:45 pm

      Hello Nicia,
      The tortillas, depending on the brands, will break apart, but not too much.

      Reply
  3. Maria

    March 24, 2019 at 1:53 pm

    5 stars
    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!

    Reply
    • mmartinez

      March 26, 2019 at 12:04 pm

      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!

      Reply
  4. Marilyn Hidalgo

    September 17, 2018 at 4:48 pm

    5 stars
    Me gusta tu receta. Hoy lo hice en mi cas para cenar y a mi seposo le encanto. Gracias por compartir tu receta.

    Reply
    • mmartinez

      September 17, 2018 at 6:59 pm

      Hola Marilyn,
      Que gusto que les haya gustado. Saludos y muchas gracias por probar la receta.

      Reply
  5. Anonymous

    May 18, 2017 at 2:00 pm

    I must give This Recipe a try, I love all Things Mexican Food! Thank you!

    Reply
  6. Mexico in my kitchen

    November 30, 2011 at 5:19 pm

    Hello Vanessa,

    I am doing fine, thanks for visiting. I enjoy looking at the pictures of Lucas.

    Be good. 🙂

    Reply
  7. Casey and Vanessa

    November 30, 2011 at 2:36 pm

    Wow! Very simple. I am going to make this soon:) Hope you are doing well.

    Reply
  8. La Dama

    November 29, 2011 at 2:21 am

    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

    Reply
  9. bonnie

    November 28, 2011 at 11:54 pm

    enfrijoladas are our go to dinner during lent!! thank you for sharing!!

    Reply
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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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