Authentic Enfrijoladas Recipe | Traditional Mexican Bean Tortilla Dish
Enfrijoladas are tender corn tortillas coated in a silky black or pinto bean sauce and finished with classic Mexican toppings. This traditional, budget-friendly dish is quick, customizable, and deeply comforting.
Ingredients
Ingredients
- 2 cans (15 oz each) black beans or pinto beans, drained and rinsed (or 3 cups cooked beans)
- 1 to 1 1/2 cups low-sodium chicken or vegetable broth
- 2 tablespoons neutral oil, lard, or bacon drippings
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1 to 2 dried guajillo or ancho chiles, stemmed and seeded (or 1 to 2 chipotles in adobo)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Kosher salt and black pepper to taste
- 12 corn tortillas (6-inch)
- 2 to 3 tablespoons oil for warming tortillas
- Queso fresco or cotija, crumbled
- Mexican crema or sour cream
- Finely diced white onion
- Fresh cilantro, chopped
- Avocado slices or guacamole (optional)
- Pickled jalapeños or radishes (optional)
- Lime wedges, for serving
- Optional fillings: shredded rotisserie chicken, scrambled eggs, or sautéed mushrooms
Instructions
Instructions
- If using dried chiles, toast them in a dry skillet over medium heat for 30 to 45 seconds per side until pliable and fragrant, then soak in hot water for 10 minutes and drain.
- Heat the oil in a saucepan over medium heat, add chopped onion, and cook 3 to 4 minutes until translucent.
- Stir in garlic, cumin, and oregano and cook about 30 seconds until fragrant.
- Add the beans, 1 cup broth, and the soaked chiles or chipotles, then season with salt and pepper.
- Transfer the mixture to a blender and blend until completely smooth and velvety, adding more broth as needed to reach a pourable, thick sauce.
- Return the sauce to the pot and simmer on low for 5 minutes, then taste and adjust seasoning and heat.
- Lightly oil a skillet and warm each tortilla 15 to 20 seconds per side until pliable, keeping them stacked in a towel, or briefly dip each tortilla in hot oil for 5 seconds per side and drain on paper towels.
- Pour the bean sauce into a wide skillet or shallow bowl, dip a warm tortilla to coat both sides, place on a plate, add cheese or desired filling, and fold in half or quarters.
- Repeat with remaining tortillas and spoon extra sauce over the top so the tortillas are well coated.
- Garnish with crumbled queso fresco or cotija, a drizzle of crema, diced onion, and cilantro, and add avocado, pickled jalapeños, or radishes as desired; serve immediately with lime wedges.
Notes
Use black beans for deeper flavor or pinto beans for a creamier taste. Keep the sauce pourable like warm gravy by adjusting with broth to prevent tortillas from tearing. Warm or lightly fry tortillas to keep them pliable. Store sauce and tortillas separately; refrigerate sauce up to 4 days or freeze up to 2 months and reblend if needed. Reheat sauce with a splash of broth and assemble just before serving. Optional fillings include shredded chicken, scrambled eggs, or sautéed mushrooms.