Enfrijoladas Recipe, Corn Tortillas Dipped in Bean Sauce

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

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,

📖 Recipe

Enfrijoladas Recipe