Mexican
Enfrijoladas
Warm corn tortillas are bathed in a silky black bean sauce scented with epazote, then folded with queso fresco and onion. They are served with crema, more cheese, and a little avocado for a comforting Mexican breakfast or comida.
Watch it madeLa Herencia de las Viudas · 11:10
Ingredients
- Cooked black beans with their broth2 cups
- Corn tortillas6
- White onion, divided1/2 small
- Garlic clove1
- Dried epazote or 1 fresh sprig1/2 tsp
- Lard or neutral oil2 tbsp
- Queso fresco, crumbled3/4 cup
- Mexican crema1/4 cup
- Avocado, sliced1/2
- Saltto taste
- Chile de árbol, lightly toasted, optional1
Method
- Finely chop 2 tablespoons of the white onion and mix it with 1/2 cup of the queso fresco for the filling; set aside.
- Blend the black beans with their broth, garlic, remaining onion, epazote, optional chile de árbol, and a pinch of salt until very smooth.
- Heat 1 tablespoon of lard or oil in a saucepan over medium heat, pour in the bean purée, and simmer for 8 to 10 minutes, stirring often, until it coats the back of a spoon; add a splash of water if it becomes too thick.
- Warm the tortillas on a comal or skillet until pliable.
- Heat the remaining lard or oil in a small skillet and quickly pass each tortilla through it for a few seconds per side, just to soften without crisping.
- Dip each warm tortilla into the hot bean sauce so both sides are fully coated.
- Fill each tortilla with a little of the queso fresco and onion mixture, fold in half, and place on warm plates, three per serving.
- Spoon extra bean sauce over the enfrijoladas and top with crema, the remaining queso fresco, sliced avocado, and a little chopped onion if desired.
- Serve immediately while the tortillas are soft and the bean sauce is hot.
Common questions
Can I substitute pinto or peruano beans for black beans in enfrijoladas?
Yes. Pinto or peruano beans work well if you keep enough broth for a smooth, pourable sauce. Taste and adjust salt, since different beans vary in richness. Black beans give the deepest color and earthiest flavor.
How long do enfrijoladas take from start to finish?
About 25 to 35 minutes if the beans are already cooked. Most of the time is blending and simmering the sauce, plus quickly warming and dipping the tortillas before filling and plating.
What are the most common mistakes when making enfrijoladas?
The biggest mistakes are using a sauce that’s too thick, frying tortillas too long so they crisp, and under-salting the bean purée. Also avoid overfilling, which makes folding and serving messy.
How should I store leftover enfrijoladas?
Store the bean sauce, tortillas, and filling separately if possible. Refrigerate the sauce for up to 4 days and reheat gently with a splash of water. Assembled enfrijoladas soften quickly, so eat them soon after plating.
What should I serve with enfrijoladas?
Serve them with extra crema, queso fresco, sliced avocado, and a few toasted chile de árbol pieces if you want heat. Refried eggs, arroz rojo, or a simple salad also round out the plate nicely.