Enfrijoladas

Enfrijoladas transform humble ingredients into something truly remarkable - corn tortillas bathed in a velvety black bean sauce and stuffed with crumbled cheese that melts just enough to create the perfect bite. This traditional Mexican dish delivers deep, satisfying flavors without requiring hours in the kitchen or expensive specialty ingredients. The combination of smoky chipotle peppers, earthy beans, and fresh corn tortillas creates a harmonious balance that feels both comforting and special. Best of all, you can have this restaurant-worthy meal on the table in just 25 minutes.

I discovered enfrijoladas during a trip through central Mexico years ago, and immediately fell in love with their rustic simplicity. After ordering them at a small family restaurant in Oaxaca, I watched as the abuela in the kitchen transformed basic ingredients into something extraordinary. When I recreated them at home for my family, even my pickiest eater cleared his plate and asked for seconds! Now we make them at least twice a month, especially on busy weeknights when we need something satisfying but quick.

Enfrijoladas Ingredients

• 2 cans (15 oz each) black beans, undrained: The liquid helps create a silky-smooth sauce and adds depth. Don't rinse them! The starchy liquid is crucial for the perfect consistency.
• 2-3 chipotle peppers in adobo sauce: These smoke-dried jalapeños packed in a tangy, sweet sauce provide both heat and an essential smoky flavor that makes the sauce special. Adjust according to your spice preference.
• 1 cup vegetable broth: Creates the perfect consistency while adding flavor. Homemade provides the best taste, but store-bought works wonderfully too.
• 1/2 medium white onion, roughly chopped: Adds natural sweetness that balances the earthiness of the beans. White onions provide the cleanest flavor, but yellow will work in a pinch.
• 2 cloves garlic, peeled: Fresh garlic adds aromatic depth that dried simply can't match. Look for firm bulbs without sprouting for the freshest flavor.
• 1 teaspoon dried oregano (preferably Mexican): Mexican oregano has subtle citrus notes that complement the beans beautifully. Regular oregano works too but has a slightly different flavor profile.
• 1 teaspoon salt, plus more to taste: Diamond Crystal kosher salt is ideal for its clean flavor and easy adjustment. Table salt works too, but use slightly less.
• 12 corn tortillas: Fresh corn tortillas provide authentic flavor and the perfect texture. Look for ones made with minimal ingredients - corn, lime, and salt are all that's needed.
• 1/4 cup vegetable oil for frying: Choose a neutral oil with a high smoke point like avocado or grapeseed oil.
• 8 oz queso fresco, crumbled: This fresh, milky cheese has the perfect crumbly texture and mild flavor. If unavailable, substitute with feta (rinsed to remove excess saltiness) or mild cotija.

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I'm particularly passionate about using the right tortillas for this dish. While commercial brands work fine, if you have access to a Latin market or a tortilleria that makes fresh corn tortillas daily, the difference is remarkable. The fresher the tortilla, the better it holds up to the sauce without falling apart while still absorbing all those wonderful flavors.

How to Make Enfrijoladas

Step 1:

Begin by making the silky bean sauce. In a blender, combine the undrained black beans, chipotle peppers, roughly chopped onion, garlic cloves, dried oregano, salt, and vegetable broth. Start with 2 chipotle peppers if you're sensitive to heat, as you can always add more later. Make sure your blender lid is secured properly as hot liquids can expand during blending.

Step 2:

Blend on high speed for about 1-2 minutes until completely smooth. The mixture should have a velvety consistency similar to a thick cream soup – not too watery but not pasty. If it seems too thick, add a splash more broth. If it's too thin, you'll reduce it in the next step. Taste and adjust seasonings, adding more salt or chipotle if desired.

Step 3:

Pour the blended bean mixture into a medium saucepan and bring to a gentle simmer over medium-low heat. This cooking step is crucial as it melds the flavors and slightly thickens the sauce. Stir occasionally to prevent sticking, and allow it to simmer for about 5-7 minutes until it reaches a consistency that will coat the back of a spoon but still flow easily. Keep warm over low heat while you prepare the tortillas.

Step 4:

While the sauce simmers, prepare for assembly by crumbling the queso fresco into a bowl and arranging any desired toppings. Having everything ready before frying the tortillas ensures a smooth process, as the fried tortillas should be used immediately while still warm and pliable.

Step 5:

Heat the vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F. You can test if it's ready by dipping the edge of a tortilla in – it should sizzle immediately but not smoke. The oil should be hot enough to quickly warm and slightly crisp the tortillas without making them crunchy or overly saturated.

Step 6:

Using tongs, carefully place one corn tortilla into the hot oil and fry for just 10-15 seconds per side. You're not looking to make it crispy – this quick frying serves to make the tortilla pliable and enhances its corn flavor. If the tortillas puff up slightly, that's perfect. Remove and briefly drain on paper towels to absorb excess oil.

Step 7:

Immediately dip the warm fried tortilla into the simmering bean sauce, ensuring both sides are generously coated. The sauce should cling to the tortilla but not be so thick that it's gloppy. Use tongs or a slotted spoon for this step to allow excess sauce to drip back into the pot.

Step 8:

Transfer the sauce-coated tortilla to a serving plate. While it's still hot and flexible, add about 2 tablespoons of crumbled queso fresco along the center. For traditional enfrijoladas, simply fold the tortilla in half like a taco. Alternatively, you can roll it up like an enchilada if you prefer.

Step 9:

Repeat the process with remaining tortillas, arranging them on the plate as you go. Work quickly so they're all warm when served. It helps to have a rhythm: fry a tortilla while the previous one is being dipped in sauce and filled.

Step 10:

Once all tortillas are prepared, ladle additional bean sauce over the top if desired. This extra sauce not only adds more flavor but also keeps the enfrijoladas moist. Sprinkle with additional queso fresco, thinly sliced red onions, chopped fresh cilantro, and a drizzle of Mexican crema or sour cream if using.

Step 11:

Serve immediately while still warm. The contrast between the warm, sauce-soaked tortillas and the cool, fresh toppings creates a delightful temperature and texture experience. If you've made extra sauce, serve it on the side for dipping or spooning over the top.

The Art of Bean Selection

While this recipe calls for black beans, authentic enfrijoladas vary by region across Mexico. In some areas, particularly in central Mexico, pinto beans are the traditional choice. Both create excellent sauces with slightly different flavor profiles – black beans have an earthier, more intense flavor, while pintos offer a creamier, milder taste.

When using canned beans, look for varieties without added salt or preservatives for the cleanest flavor. The bean-to-liquid ratio can vary between brands, so you might need to adjust the broth quantity slightly. If one brand yields a sauce that's too thick, simply add a bit more broth; if it's too thin, simmer it a bit longer to reduce.

For truly exceptional enfrijoladas, consider cooking dried beans from scratch. Soak them overnight, then simmer with a quarter onion, a couple of garlic cloves, and a sprig of epazote (a traditional Mexican herb) until tender. The resulting beans and their cooking liquid will create a sauce with remarkable depth and character.

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Customization Options

While traditional enfrijoladas are often served simply with cheese, the dish welcomes creative adaptations. For a heartier meal, consider adding:

• Shredded rotisserie chicken or leftover roasted chicken
• Chorizo, browned and drained of excess fat
• Scrambled or fried eggs (particularly delicious for breakfast or brunch)
• Roasted vegetables like zucchini, corn, or butternut squash
• Sautéed mushrooms with epazote for a meaty vegetarian option

The toppings offer another opportunity for personalization. Beyond the classic queso fresco, red onion, and cilantro, consider:

• Diced avocado or guacamole
• Pickled jalapeños or red onions
• Toasted pepitas (pumpkin seeds) for crunch
• Radish slices for peppery freshness and color
• A dollop of tangy Mexican crema or sour cream

Each variation maintains the soul of the dish while allowing you to adapt it to your preferences or what you have on hand.

Regional Variations Worth Exploring

Across Mexico, enfrijoladas take on different characteristics depending on local traditions and available ingredients. In Oaxaca, they're often topped with stringy quesillo (Oaxacan string cheese) and served with a side of chorizo. In Veracruz, you might find them drizzled with a bit of local honey for a sweet-savory contrast that's surprisingly delicious.

Some regions fold shredded chicken or ground beef directly into the bean sauce before dipping the tortillas, creating a more complex flavor profile. Others add epazote, hoja santa, or other local herbs to the bean mixture for distinctive regional character.

In northern Mexico, enfrijoladas might be layered like a casserole rather than individually filled, creating something akin to a bean-based lasagna. This approach is especially practical when cooking for a crowd.

I learned the importance of properly preparing the tortillas through trial and error. The first time I made enfrijoladas, I skipped the quick-fry step thinking it was just extra calories. The result was disappointing – the tortillas became mushy and fell apart. That brief encounter with hot oil creates a thin barrier that allows the tortilla to absorb some sauce flavor without disintegrating. Now I never skip this crucial step, and my enfrijoladas hold together perfectly every time.

There's something deeply satisfying about transforming such humble ingredients into a meal that feels special enough for company yet simple enough for everyday. When I serve enfrijoladas, I'm reminded that good cooking doesn't always require complicated techniques or expensive ingredients – sometimes the most memorable dishes come from honoring traditional methods that have been perfected over generations. The way the bean sauce clings to each tortilla, the contrast of the fresh cheese against the earthy beans, and the brightness of the toppings creates a harmonious plate that feels like home, no matter where you're from.

Frequently Asked Questions

→ What's the difference between enfrijoladas and enchiladas?

Enfrijoladas use a bean-based sauce while enchiladas use a chili-based sauce. Both dishes feature filled and rolled tortillas.

→ Can I make the bean sauce ahead of time?

Yes! The sauce can be made up to 3 days ahead and stored in the refrigerator. Reheat before using.

→ Are enfrijoladas spicy?

The spice level depends on how many chipotle peppers you use. For a milder version, use just one pepper or remove the seeds.

→ Can I add meat to enfrijoladas?

Absolutely! Shredded chicken, ground beef, or chorizo make great additions to the cheese filling.

→ What sides go well with enfrijoladas?

Mexican rice, a simple green salad, or sliced avocados make perfect accompaniments to this dish.