Description
Warm corn tortillas dipped in creamy black bean sauce and filled with cheese—this classic Mexican comfort food is quick, hearty, and delicious.
Ingredients
For the Bean Sauce:
2 cups cooked black beans (or canned, drained and rinsed)
1/2 cup vegetable broth or water
2 tablespoons vegetable oil
1/4 onion, chopped
1 garlic clove
1/2 teaspoon ground cumin
Salt, to taste
For the Enfrijoladas:
8 corn tortillas
1 cup crumbled queso fresco or shredded cheese of choice
Vegetable oil, for soft-frying tortillas
Optional Toppings:
Chopped onion
Mexican crema or sour cream
Sliced avocado
Fresh cilantro
Instructions
In a saucepan, heat 2 tablespoons of oil over medium heat. Add onion and garlic and sauté for about 3 minutes until softened.
Add the black beans, broth, and cumin. Simmer for 5 minutes.
Transfer the mixture to a blender and blend until smooth. Season with salt. Return to the pan and keep warm over low heat.
In a skillet, lightly fry each tortilla in a bit of oil (about 10–15 seconds per side) until soft and pliable. Drain on paper towels.
Dip each tortilla in the warm bean sauce, fully coating both sides.
Fill each tortilla with queso fresco or cheese of choice. Fold into quarters or roll. Place on a serving plate.
Spoon extra bean sauce over the top and garnish with chopped onion, crema, avocado, and cilantro.
Serve immediately while warm.
Notes
You can use pinto beans or refried beans for a different flavor profile.
Make it vegan by using plant-based cheese and skipping the crema.
Add cooked chicken, scrambled eggs, or veggies for extra protein or variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Mexican
