Enfrijoladas
Enfrijoladas are soft corn tortillas folded or rolled around a filling, then completely submerged in a seasoned, velvety black bean puree. They rely on the texture of the bean sauce—which should be thick enough to coat the back of a spoon—and a final layer of salty, dry cheese to balance the earthy flavor of the beans.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 20 min
- Serves
- 4
Ingredients
- 3 cups cooked black beans with their broth
- 1/2 white onion, chopped
- 2 serrano chiles, stemmed
- 12 corn tortillas
- 1 cup cotija or queso fresco, crumbled
- 2 tbsp neutral oil, for frying
- 1/4 cup epazote leaves or fresh cilantro
Step by step
Prepare the bean sauce
Sauté the onion and chiles in a tablespoon of oil until softened. Transfer to a blender with the beans and epazote. Pulse until completely smooth. Pour into a saucepan over low heat to keep warm.
Fry the tortillas
Heat the remaining oil in a skillet over medium-high heat. Dip each tortilla for about 5 seconds per side. It should be hot and flexible, not brittle or brown.
Assemble
Using tongs, dip each fried tortilla directly into the warm bean sauce until coated. Place on a plate, fold in half or roll tightly.
Finish
Arrange three tortillas per serving. Pour a little extra sauce over the top and scatter generously with the crumbled cheese.
Questions people ask
Can I use canned beans?
Yes, but make sure to include some of the liquid from the can to ensure the sauce has the right consistency.
What if I can't find cotija cheese?
Feta is the closest substitute due to its saltiness and dry texture.
Tips
- If your bean sauce becomes too thick while simmering, add a splash of vegetable broth or water.
- Do not skip the step of frying the tortillas; it prevents them from absorbing too much sauce and becoming mushy.
- Serve immediately while the sauce is steaming.
Variations
- Chicken filled: Add shredded rotisserie chicken inside the tortillas before folding.
- Spicy: Add a teaspoon of chipotle in adobo to the blender for a smoky heat.