Enfrijoladas Recipe

Enfrijoladas served in a plate topped with queso fresco and slices of purple onion.

Mexican enfrijoladas are an excellent hearty breakfast, a satisfying lunch, or a comforting dinner; enfrijoladas offer a delicious and nutritious meal any day of the week.

Course Basic Recipes

Cuisine Mexican

Keyword enfrijoladas mexican, enfrijoladas recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 398kcal

Author Mely Martínez

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.

Notes

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.

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.

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