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
Scale
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
