Enfrijoladas are corn tortillas softened in a smooth bean sauce, folded around a simple filling, and finished with toppings such as queso fresco, crema, onion, and cilantro. They are a familiar dish in Mexican home cooking, with regional and family versions that vary in beans, sauce texture, and garnish; this practical version uses cooked black beans and is ready in about 45 minutes.
Ingredients
- 3 cups cooked black beans, with a little of their cooking liquid if available (510 g); drained canned beans work too
- 1½ cups low-sodium chicken or vegetable broth, or water (360 ml), plus up to ½ cup (120 ml) more for thinning
- ½ medium white onion, divided: half roughly chopped and half thinly sliced (about 75 g total)
- 2 garlic cloves, peeled and roughly chopped (about 6 g)
- 1 tablespoon neutral oil, such as canola or avocado oil (15 ml)
- ½ teaspoon ground cumin (about 1 g), optional
- ½ teaspoon fine salt (about 3 g), plus more to taste
- 12 small corn tortillas, about 6 inches (15 cm) wide
- ½ cup crumbled queso fresco (about 60 g); a mild feta can substitute, though it is saltier and tangier
- ⅓ cup Mexican crema or sour cream (80 ml); thin sour cream with a teaspoon of water if needed
- ¼ cup chopped fresh cilantro (about 10 g)
- 1 ripe avocado, pitted and sliced (about 200 g), optional
- 1 lime, cut into wedges (about 60 g), optional
Instructions
- Prepare the ingredients, about 12 minutes. If using canned beans, drain and rinse them, then measure 3 cups. Roughly chop half the onion and garlic for the sauce; thinly slice the remaining onion for serving. Crumble the cheese, chop the cilantro, and set the toppings aside. If the beans are home-cooked, reserve some of their liquid to add flavor and help loosen the sauce.
- Blend the bean sauce, about 2 minutes. Put the beans, broth, chopped onion, garlic, cumin if using, and salt in a blender. Blend until mostly smooth, stopping to scrape down the sides if needed. A little texture is fine. If you do not have a blender, mash the beans very thoroughly and whisk them with the broth; the sauce will be less silky but still work well.
- Cook the sauce, about 14 minutes. Warm the oil in a wide skillet or saucepan over medium heat. Pour in the bean mixture carefully, since blended liquid can splutter, and stir as it comes to a gentle simmer. Lower the heat to medium-low and cook for about 10 minutes, stirring often so the beans do not catch on the bottom. The sauce should coat a spoon but still flow easily. Stir in extra broth or water a few tablespoons at a time if it gets too thick. Taste and add salt as needed.
- Warm the tortillas, about 5 minutes. While the sauce simmers, heat a dry skillet over medium heat. Warm each tortilla for about 20 to 30 seconds per side, just until pliable, stacking them in a clean towel as you go. Do not crisp or brown them: a soft tortilla folds without splitting. If you have a microwave, you can instead stack the tortillas between slightly damp paper towels and heat in short bursts until warm and flexible.
- Fill and fold, about 6 minutes. Keep the sauce at a gentle simmer. Dip one tortilla into the sauce, turn it to coat both sides, and lift it out with tongs or a spatula. Put about 1 tablespoon of queso fresco in the center, fold the tortilla in half, and place it on a warm platter. Repeat with the remaining tortillas. For a less hands-on option, arrange the dipped tortillas in a shallow serving dish, adding cheese between folds as you go.
- Finish and serve immediately. Spoon a little extra sauce over the folded tortillas. Add the sliced onion, crema, remaining queso fresco, and cilantro. Add avocado and lime if you like. Serve while the tortillas are tender and the sauce is hot. The stated cook time includes making the sauce, warming the tortillas, and assembling the portions; the preparation time covers chopping, measuring, and setting out the garnishes.
Tips
- Adjust the sauce before assembling. Bean sauces thicken as they simmer and as they sit. Keep broth or water nearby and loosen the sauce until it is easy to dip a tortilla into. If it is too thin, simmer it uncovered for a few more minutes, stirring regularly.
- Choose beans for the flavor you want. Black beans give the sauce a deep color and earthy taste. Pinto beans make a softer, milder sauce and are a good substitute. If using canned beans, rinse them for a cleaner flavor; if using home-cooked beans, a little cooking liquid usually gives the sauce more body.
- Keep tortillas warm and pliable. Cold tortillas often crack when folded, while tortillas cooked too long turn crisp. Warm them briefly and cover the stack with a towel. If one tears, use it as the first layer in the serving dish and cover it with sauce rather than discarding it.
- Season the sauce before dipping. Tortillas and toppings soften the impression of salt in the finished dish, so taste the sauce on its own. Add salt gradually, especially if your broth or cheese is already salty. A squeeze of lime at the table adds brightness without changing the sauce.
Serving Suggestions
Serve enfrijoladas as a filling main course with a simple salad of shredded lettuce, tomato, and radish, or with sliced cabbage dressed lightly with lime. A side of Mexican rice, sautéed greens, or roasted vegetables makes the meal more substantial. For a smaller meal, two or three tortillas per person with a bowl of fruit or a crisp vegetable salad is often enough.
Set out extra crema, queso fresco, cilantro, and lime wedges so everyone can finish their plate to taste. Pickled jalapeños or a mild salsa make a good spicy accompaniment, but add them at the table rather than stirring them into the bean sauce; that way the sauce stays mild and the toppings remain distinct. If serving several people, keep the folded tortillas in a warm, shallow dish and spoon sauce over them just before carrying the dish to the table. They are best soon after assembly, before the tortillas have absorbed all the sauce and become very soft.
Variations
Use pinto or mixed beans. Substitute the black beans with cooked pinto beans in the same amount. The sauce will be lighter in color and generally milder. A mixture of black and pinto beans also works; blend them together rather than layering different sauces.
Add a filling. Put a spoonful of shredded cooked chicken, sautéed mushrooms, or cooked greens inside each tortilla with the cheese. Keep the filling modest so the tortilla folds neatly. If using leftover cooked chicken, reheat it until steaming hot before filling; do not let it sit at room temperature while you prepare the other ingredients.
Make the sauce gently smoky. Blend in one chipotle pepper from a can of chipotles in adobo, or start with half and taste. This adds heat and a smoky flavor that is not part of every family’s version. If chipotle is unavailable, a pinch of smoked paprika offers a mild smoky note but will not reproduce the chile’s heat.
Make a dairy-free plate. Leave off the queso fresco and crema, and top with avocado, cilantro, onion, and lime. For a creamy finish, use an unsweetened plant-based crema. The bean sauce itself contains no dairy as written, provided you choose vegetable broth or water.
Make a crisp-edged casserole-style version. Dip and fold the tortillas, arrange them in a shallow oven-safe dish, and cover with sauce and cheese. Heat at 375°F (190°C) until hot, about 10 to 15 minutes. This is a useful way to serve several portions together, though the tortillas will be softer than freshly assembled ones. Avoid adding cold toppings until after baking.
Storage and Reheating
For the best texture, store the bean sauce separately from the tortillas and toppings. Refrigerate all cooked components within 2 hours of cooking. In airtight containers, the sauce keeps for 3 to 4 days in the refrigerator; cooked tortillas and assembled leftovers are also best used within 3 to 4 days. Keep crema, cheese, and cut avocado in separate covered containers, and add avocado shortly before serving to limit browning.
Reheat the sauce in a saucepan over medium-low heat, stirring often and adding a splash of water or broth as it thickens. Reheat refrigerated leftovers to 165°F (74°C), checking the center with a food thermometer. You can warm tortillas in a covered skillet or briefly in the microwave, then dip them in the hot sauce. A fully assembled portion can be reheated covered in the microwave in short intervals, but its tortillas will become softer. Freeze sauce on its own for up to 2 months for better quality; thaw it overnight in the refrigerator and reheat thoroughly. Freezing assembled tortillas is less successful because they can turn mushy after thawing.
Frequently Asked Questions
Are enfrijoladas the same as enchiladas?
They are related in that both use tortillas with sauce and toppings, but enfrijoladas are distinguished by a sauce made from beans. Enchiladas are commonly served with chile-based sauces. Recipes and names vary across Mexico and among families, so the exact filling and way of folding can differ.
Can I use flour tortillas?
You can, but corn tortillas are the usual choice for enfrijoladas and have the flavor and texture the dish is known for. Flour tortillas tend to be softer and more likely to absorb the sauce quickly. If using them, warm them gently and assemble just before serving.
Why did my tortillas break?
They were likely too cold, too dry, or warmed until crisp. Heat each tortilla briefly until flexible, then keep the stack covered with a towel. If the tortillas are especially dry, a quick pass through the warm bean sauce can soften them, but handle them gently as you fold.
Can I make the bean sauce ahead?
Yes. Prepare and refrigerate the sauce for up to 3 to 4 days, then reheat it slowly with a little water or broth to restore a pourable consistency. Warm the tortillas and assemble them shortly before serving so they do not become overly soft in the stored sauce.
Do I need to add a filling?
No. Cheese is a simple filling, and some versions focus on the tortillas and bean sauce rather than a substantial center. You can leave out the cheese or add a small amount of cooked vegetables, chicken, or another filling. Keep in mind that salty toppings affect how much salt the sauce needs.
What if I do not have a blender?
Mash the cooked beans with a potato masher or fork until as smooth as possible, then gradually whisk in the broth and seasonings. The sauce will have more texture, but it will still coat the tortillas. For a smoother result, press the mashed mixture through a sieve, though that extra step is optional.
Related
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- Mexican Molletes Recipe: Crispy Bread, Beans, and Cheese
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