If you’ve ever craved a soulful Mexican dish that is as comforting as it is delicious, then this Enfrijoladas Recipe will quickly become your go-to. Imagine tender corn tortillas lovingly dipped in a smooth, flavorful black bean sauce, then filled with savory shredded chicken or just indulged on their own, all crowned with fresh queso fresco, vibrant red onions, and fragrant cilantro. This dish brings together simple ingredients in a way that nourishes both the body and the soul. Whether you’re looking for a quick weeknight meal or a crowd-pleaser for friends, enfrijoladas offer a beautiful blend of wholesome flavors and textures that make every bite memorable.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays a vital role in creating the rich, comforting flavors and satisfying texture of enfrijoladas. From creamy beans to fresh garnishes, every element is essential for that authentic touch.
- Cooked black beans: The star ingredient that forms the base of the luscious bean sauce, packed with protein and fiber.
- Bean cooking liquid or low-sodium broth: Used to blend the beans smoothly and adjust the sauce consistency without losing flavor.
- Garlic: Adds aromatic depth and slight pungency to the sauce.
- Onion: Provides sweetness and a subtle savory note when blended into the sauce.
- Salt: Enhances and balances the flavors throughout the dish.
- Ground black pepper: Offers a gentle heat and complexity.
- Corn tortillas: Soft and pliable, these hold everything together and soak up the bean goodness perfectly.
- Vegetable oil: For warming the tortillas until just tender and flexible.
- Crumbled queso fresco: Brings a creamy, slightly salty contrast that brightens each bite.
- Sliced red onion: Adds crispness and a touch of sharpness as a fresh garnish.
- Chopped fresh cilantro: Offers a burst of herbal brightness, completing the flavor profile.
- Optional cooked shredded chicken: Perfect for adding protein and making the dish heartier.
How to Make Enfrijoladas Recipe
Step 1: Prepare the Black Bean Sauce
Start by blending your cooked black beans with some of their cooking liquid or broth, along with garlic, onion, salt, and ground black pepper. This creates a beautifully smooth and creamy sauce. Warm it gently in a skillet over medium heat, adding a little more liquid if needed until it’s pourable but rich enough to coat your tortillas perfectly.
Step 2: Warm the Tortillas
In a separate pan, heat a small amount of vegetable oil. Briefly warm each corn tortilla just until it becomes soft and flexible. This step ensures the tortillas won’t break when dipped into the sauce or folded around the filling.
Step 3: Dip and Fill the Tortillas
Now comes the fun part: dip each warm tortilla into the black bean sauce, making sure both sides are evenly coated. If you’re using shredded chicken, add a generous spoonful onto each tortilla before folding or rolling it up. Arrange the enfriÂjoladas on a plate ready for their final touch.
Step 4: Finish with Sauce and Garnishes
Pour some extra sauce over your enfriÂjoladas for that extra bean flavor and moisture. Sprinkle crumbled queso fresco, sliced red onion, and chopped cilantro on top to add freshness, creaminess, and a pop of color that will have your eyes and taste buds dancing.
How to Serve Enfrijoladas Recipe
Garnishes
The magic of this dish often lies in the simple garnishes that bring texture and flavor contrast. Crumbled queso fresco melts slightly against the warm beans, while sliced red onion lends a sharp, crunchy bite. Fresh cilantro adds a lively herbal note, making each forkful exciting and fresh.
Side Dishes
Enfrijoladas shine on their own but pairing them with a crisp green salad, Mexican rice, or some pickled vegetables will round out the meal beautifully. The salad’s lightness balances the richness of the bean sauce perfectly, and rice or beans bolster the meal for a satisfying feast.
Creative Ways to Present
Try rolling the enfrijoladas tightly and stacking them in a shallow dish, covering with extra bean sauce and baking for a few minutes with cheese on top for a gratin-style twist. You can also assemble mini enfrijolada bites for a fun appetizer party platter. Either way, presentation can be playful and inviting!
Make Ahead and Storage
Storing Leftovers
Leftover enfrijoladas keep beautifully in the refrigerator for up to 3 days. Store them in an airtight container, separating the bean sauce from the assembled tortillas if possible. This keeps the tortillas from soaking too much and becoming soggy.
Freezing
You can freeze enfrijoladas without a hitch. Place the assembled tortillas in a freezer-safe container or bag, spoon some sauce on top, and freeze for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
To reheat, cover the enfrijoladas with foil and warm them in the oven at 350°F (175°C) for about 15 minutes or microwave them covered until hot. Add a splash of broth if the sauce thickened up too much during storage to bring back that creamy texture.
FAQs
Can I use pinto beans instead of black beans in the enfrijoladas recipe?
Absolutely! Pinto beans are a classic substitute and work wonderfully to create a slightly different but equally delicious bean sauce. Just be sure to adjust the liquid to reach the right consistency.
Is it necessary to use chicken in enfrijoladas?
Not at all. The dish is traditionally flexible and delicious on its own as a vegetarian meal with just beans and cheese, but adding shredded chicken turns it into a heartier dish.
How do I make the sauce spicier?
You can blend in a cooked jalapeño or some chipotle pepper to the bean sauce for a smoky, spicy kick. Add little by little so you don’t overpower the other flavors.
What type of cheese works best for enfrijoladas?
Queso fresco is ideal due to its crumbly texture and mild salty flavor, but you could also experiment with cotija or even a mild feta if preferred.
Can I make the sauce ahead of time?
Yes! The black bean sauce can be made a day ahead and reheated gently when you’re ready to assemble the enfrijoladas, saving you time and making weeknight dinners easier.
Final Thoughts
This Enfrijoladas Recipe is a heartwarming celebration of Mexican flavors that you can easily recreate at home. With its wholesome ingredients and vibrant garnishes, this dish offers comfort and delight in every bite. I truly believe once you try it, enfrijoladas will become one of those cherished recipes you turn to again and again—perfect for sharing with family and friends or savoring on a cozy evening alone. Give it a go, and let the flavors take you on a joyful culinary adventure!
Print
Enfrijoladas Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enfrijoladas are a comforting Mexican dish featuring soft corn tortillas dipped in a smooth, flavorful black bean sauce. This easy-to-make recipe blends cooked black beans with aromatic garlic and onion, served warm with crumbled queso fresco, fresh cilantro, and optional shredded chicken for added protein. Perfect for a wholesome and satisfying vegetarian meal or a savory dinner option.
Ingredients
Bean Sauce
- 2 cups cooked black beans
- 1 cup bean cooking liquid or low-sodium broth
- 2 cloves garlic
- 1/2 onion, chopped
- Salt, to taste
- Ground black pepper, to taste
Enfrijoladas
- 8 corn tortillas
- 2 tablespoons vegetable oil (for warming tortillas)
- 1 cup crumbled queso fresco
- 1/2 cup sliced red onion
- 1/4 cup chopped fresh cilantro
- Optional: 1 cup cooked shredded chicken for filling
Instructions
- Prepare the Bean Sauce: In a blender, combine the cooked black beans, bean cooking liquid or broth, garlic, onion, salt, and ground black pepper. Blend until smooth and creamy.
- Heat the Bean Sauce: Pour the blended bean sauce into a skillet and warm over medium heat. Add additional bean liquid or broth as needed to achieve a pourable consistency, stirring occasionally.
- Warm the Tortillas: In a separate pan, heat vegetable oil over medium heat. Lightly fry the corn tortillas one at a time just until they become soft and pliable, about 10-15 seconds per side. Drain on paper towels.
- Assemble Enfrijoladas: Dip each warm tortilla into the heated bean sauce, coating both sides thoroughly. If using, place shredded chicken on one half of the tortilla, then fold or roll it up and arrange on a serving plate.
- Serve: Spoon additional bean sauce over the assembled enfrijoladas. Garnish with crumbled queso fresco, sliced red onion, and chopped fresh cilantro. Serve warm and enjoy.
Notes
- Pinto beans can be substituted for black beans for a different flavor profile.
- Adjust the thickness of the bean sauce by adding more broth or bean liquid if needed to keep it pourable.
- For a spicier version, add a cooked jalapeño or some chipotle peppers when blending the bean sauce.
- To keep the dish vegetarian, omit the shredded chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
