Enfrijoladas Mexicanas

Why You’ll Love This Recipe

I love this recipe because it’s quick, affordable, and endlessly adaptable. Whether I fill them with queso fresco, shredded cheese, or even leftovers like shredded chicken or veggies, enfrijoladas always hit the spot. The creamy bean sauce is savory and rich, and the toppings add a fresh contrast that balances every bite. It’s a perfect weeknight meal or meatless option that still feels hearty and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked black beans (or canned, drained and rinsed)
1/2 cup vegetable broth or water
2 tablespoons vegetable oil (plus more for tortillas)
1/4 onion, chopped
1 garlic clove
1/2 teaspoon ground cumin
Salt to taste
8 corn tortillas
1 cup crumbled queso fresco or shredded cheese of choice
Optional toppings: chopped onion, crema, avocado, cilantro

Directions

1. I start by heating 2 tablespoons of oil in a saucepan over medium heat. I add the chopped onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.

2. I stir in the cooked black beans, broth, and cumin, letting it simmer for about 5 minutes.

3. I transfer the mixture to a blender and blend it until completely smooth, then season with salt to taste. I pour it back into the saucepan and keep it warm over low heat.

4. In a separate skillet, I lightly fry the tortillas one at a time in a small amount of oil—just 10 to 15 seconds per side to soften them—then drain them on paper towels.

5. I dip each tortilla into the warm bean sauce, making sure both sides are coated well.

6. I fill them with cheese, then fold them into quarters or roll them up, and place them on a serving plate.

7. I spoon extra bean sauce over the top and add my favorite garnishes like crema, avocado slices, chopped onion, or fresh cilantro.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 290 kcal per serving

Variations

• I swap black beans for pinto or refried beans when I want a different flavor.

• For a protein boost, I add shredded rotisserie chicken, scrambled eggs, or sautéed mushrooms inside.

• I use chipotle or chili powder in the sauce when I want a smoky or spicier version.

• I sometimes bake the assembled enfrijoladas in a casserole dish topped with cheese for 10 minutes to make them extra melty.

• Vegan versions work well by using dairy-free cheese and plant-based crema or yogurt.

Storage/Reheating

I store leftover enfrijoladas in an airtight container in the fridge for up to 2 days. To reheat, I place them in a skillet or microwave and add a splash of water or bean sauce to keep them from drying out. I don’t recommend freezing them, as the tortillas can become soggy after thawing.

FAQs

Can I use canned beans for this recipe?

Yes, I often use canned black beans for convenience. I just rinse and drain them before adding to the pan.

How do I keep the tortillas from tearing?

Lightly frying them in oil helps keep them pliable and prevents cracking when I fold or roll them.

What’s the best cheese for enfrijoladas?

Queso fresco is traditional, but I also love using Oaxaca, Monterey Jack, or even cheddar depending on what I have on hand.

Can I make the bean sauce in advance?

Absolutely. I store it in the fridge for up to 3 days and warm it up when I’m ready to assemble the dish.

Are enfrijoladas gluten-free?

Yes, as long as I use 100% corn tortillas and gluten-free broth, they’re naturally gluten-free.

Conclusion

Enfrijoladas Mexicanas are the kind of dish that proves comfort food can be simple, wholesome, and full of tradition. Whether I make them for a quick dinner or a cozy weekend lunch, they always bring satisfying flavor to the table. The creamy bean sauce, soft tortillas, and customizable fillings make them a staple in my kitchen that I love returning to again and again.