Enfrijoladas are tortillas dipped in a creamy and flavorful bean sauce. Stuffed with cheese and absolutely delicious. Ready to eat in under 30 minutes!
After slaving in a hot kitchen, the last thing I want to hear from my son is, “I don’t like it.”
If I put a plate of Enfrijoladas in front of him, I know he’ll eat them.
Let me break this dish down for you.
Tortillas dipped in a bean sauce and stuffed with ooey gooey cheese. Sounds yummy, right?!
That’s because it is!
This is usually what I make when I have leftover pinto beans, or frijoles de la olla.
Plus, I know my kiddo loves them. I mean, who doesn’t love cheese?!
Other than people who are lactose intolerant. LOL!
But that’s a different topic of conversation.
Onto our recipe…
How to Make Enfrijoladas
Enfrijoladas are also vegetarian and perfect for Meatless Mondays.
I usually make a big pot of beans at the beginning of the week either on the stove, or I make Instant Pot Pinto Beans.
This usually leaves me with leftovers.
You can freeze the beans, or you can make this enfrijoladas recipe. 🙂
Pinto beans are incredibly healthy, great for your heart, good source of protein, and low in fat.
In some parts of Mexico, local tortillerias (or stores that sell corn tortillas) will sell pots of beans.
As a kid, it was our duty to go get the beans and tortillas from our neighborhood shop.
It may sound simple enough, but it was hard to walk on unpaved streets with a heavy pot of beans and tortillas.
Sometimes, you’d see beans spilled on the street, and you knew that some poor kid was being yelled at for literally spilling the beans.
Before cooking the pinto beans, be sure to sort them.
I have often found rocks or debris in the bag or the bin. You don’t want any of that in your food.
Sorting is tedious but necessary.
It can take hours to make pinto beans.
How to Make Pinto Beans in a Slow Cooker:
Set slow cooker on Low and timer for 6 hours.
Check the water level after 4 hours.
If it needs more water, add more water.
The bean sauce is incredibly easy to make.
Add the pinto beans to a blender and zip away. You can also use Refried Beans to make the sauce.
The sauce has to be thin though.
If it is too thick, add some chicken broth. I make my own chicken broth. You can also use vegetable broth.
I know some people who also make this sauce with crema mexicana or sour cream for extra creaminess.
I do not recommend adding water. There is a level of depth that broth has that water does not.
Don’t forget to taste for salt. If the sauce tastes good to you, then it is good to go.
Fillings for Enfrijoladas
For this Enfrijoladas recipe, I am using cheese. However, you can use other fillings.
For my vegan friends: Calabacitas a la Mexicana, sauteed spinach, or tofu.
One of my favorite Mexican vegan recipes has to be Northern Style Bean Tamales, or Tamales Nortenos.
Types of Mexican Cheeses to Use for Enfrijoladas
Since I’m using cheese, let me give you a run down on the types of Mexican cheeses to use.
Sharp cheddar cheese is great, but it’s far from traditional Mexican.
You can find cheddar cheese in some Mexican grocery stores, but that’s more in the northern states, the ones that border the US. This has to do with the American influence.
Mostly, we use Monterey Jack, Oaxaca, Queso Fresco, Queso Chihuahua, Panela.
Any of these would work for your Enfrijoladas de Queso.
You want something that will melt well when you place the casserole dish into the oven. That’s why my preferred cheese for this Enfrijoladas recipe is Oaxaca.
Stay away from Cotija in this dish. Cotija is very salty unless you want to use it as a topping.
Last but not least, you need a few slices of fresh avocado.
I just love the creamy texture of avocados.
The bean sauce is not very spicy.
If you want to give it some heat, sprinkle on top some finely chopped jalapeños and cilantro for taste.
Or, if you don’t want any heat at all, omit the chipotle pepper in adobo sauce completely. This dish will still be delish!
You can also top it off with green onions or thin slices of red onion.
How Long With the Enfrijoladas Last?
Enfrijoladas will last 3-4 days in the fridge.
In the freezer, this Enfrijoladas recipe will last up to 4 months. It freezes great.
If you have guests coming into town in a few weeks or something yummy to take a new mom, this is a yummy dish to make.
How to Reheat Enfrijoladas?
The best way to reheat your enfrijoladas is in the oven. 400 degrees F for 15 minutes.
Or, put them in the microwave for 3 to 3 1/2 minutes.
This Enfrijoladas recipe is so super easy. Not only that, but it’s ready and on the table in under 30 minutes.
If you don’t have pinto beans, you can also use black beans.
My mom is totally against canned beans, but I’m here to tell you that canned beans are ok… please don’t tell my mom. 😉
The yucky canned flavor will go away when you blend it with chicken broth and the chipotle pepper in adobo sauce.
This ridiculously simple recipe is perfect for busy weeknights when you don’t want to cook… Or is that just me? lol.
To soak up the sauce, serve with calabacitas, brocooli, or green beans. You can also serve with rice or even just a green salad.
Ooey gooey melted cheese and creamy bean sauce… I mean, who can resist?!
If you like this recipe, please share it!
Enfrijoladas de Queso (or Cheese Filled Tortillas dipped in Bean Sauce)
- Add pinto beans, chicken broth, chipotle pepper, salt and pepper in a blender.
- Blend until smooth.
- If it’s too thick, add more chicken broth.
- Taste for salt.
- Pour into a shallow dish.
- Meanwhile, microwave tortillas until pliable.
- If they don’t bend easily, the tortillas will break.
- Dip each tortilla individually into the bean sauce.
- Add 1 tablespoon cheese to the center of the tortilla and roll it up.
- Place in a casserole dish.
- Do this step until there are no more tortillas left.
- Add the remaining sauce to the casserole dish.
- Cover the casserole dish with foil.
- Place the dish in a 400 degrees F oven for 8-10 minutes, or until cheese is melted.
- Serve and top with avocado slices, cilantro, and jalapeño.
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