Enfrijoladas are yummy enchiladas. They made with a savory bean sauce.
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Traditional enchilada recipes consist of fried tortillas stuffed and smothered in a sauce such as enchiladas rojas or enchiladas verdes.
This is a beloved and classic recipe in Mexican cuisine.
It’s also a great way to use up leftovers. You’re going love every bite!
Table of Contents
Ingredients
Beans – Many people use black beans, but it’s totally up to you.
Bean Broth from the cooked beans. Swap out for chicken broth or vegetable broth.
Chipotle Peppers in Adobo Sauce – Small can. If you prefer it spicier, use more chiles.
Salt – Or swap out for chicken bouillon.
Oil – The best oils for frying are peanut oil or canola oil.
Corn Tortillas – These are not interchangeable with flour tortillas.
Queso Fresco – Vegan option: swap out for vegan queso fresco or vegan cheese.
Toppings:
- White Onion
- Avocado slices
- Cilantro
- Jalapeno
- Sour Cream (or mexican crema)
- Cotija Cheese
- Pico de Gallo
Homemade frijoles de la olla are best to use because it will give you the bean broth.
Want to make them faster? Try Instant Pot Pinto Beans.
Instructions
- Add the beans, bean broth, chipotle, and salt in a blender (or food processor).
- Blend until smooth.
We are making a basic salsa de frijol.
If the bean mixture is too thick, add ½ cup more of the bean broth. It should be silky smooth, the consistency of a thick soup.
Beans are a big deal in our traditional Mexican recipes like Frijoles Charros and Bean Tacos Dorados.
Or try something new and flavorful like these Easy Bacon Baked Beans.
- Heat oil in a large skillet.
- Individually fry the corn tortilla in the hot oil for 1 minute on each side.
- Place on paper towels to drain excess oil.
- Repeat with the remaining tortillas.
Frying the tortillas will help them withstand the sauce and NOT fall apart.
However, it really depends on the tortilla.
There are homemade tortillas that won’t fall apart as easily.
There are two ways of assembling.
First Way
- Dip tortillas individually into the bean puree.
- Add 2 tablespoons of cheese to the center of the tortilla.
- Fold over one half of the tortilla or wrap like a burrito. See picture above.
- Repeat with remaining tortillas.
Second Way
- Add the cheese to the tortilla.
- Fold over and pour the sauce over the stuffed tortillas.
I prefer the second way because it’s less messy.
The first method is the traditional way of assembling.
Add your favorite toppings, and it’s ready!
Variations
Some great additions are chicken, chorizo, carne asada, or fried egg.
Or to keep this a vegetarian recipe, try adding corn, spinach, or sauteed calabacitas.
For a cheesy option, stuff with monterrey jack cheese instead of queso fresco.
Storing
Enfrijoladas will last 3-4 days in the fridge. In the freezer, they last up to 4 months.
Reheating
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 ½ minutes.
This enfrijoladas recipe is perfect for Meatless Monday. It’s an easy recipe that comes together in minutes. It doesn’t last a long time. Serve, eat, and enjoy!
Buen Provecho!
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Did you make this recipe? Please rate the recipe below!
Enfrijoladas
Ingredients
- 3 cups cooked pinto beans
- 1 cup bean broth
- 1 can chipotle pepper in adobo sauce (7 ounces)
- ½ tablespoon salt
- 1 cup oil (for frying)
- 10 corn tortillas
- 2 10-oz packages Queso Fresco crumbled
Toppings
- onion finely diced
- avocado sliced
- cilantro finely chopped
- jalapeños finely sliced
Instructions
- Add pinto beans, bean broth, chipotle, and salt in a blender.
- Blend until smooth.
- If it’s too thick, add more ½ cup more bean broth.
- Taste for salt.
- Pour into a shallow dish.
- Meanwhile, heat oil in a large skillet.
- Fry tortilla for 1 minute on each side.
- Place on a paper towel to soak up any excess oil.
- Repeat with all of the tortillas.
- Dip each tortilla individually into the bean sauce.
- Add 2 tablespoons fo cheese to the center of the tortilla.
- Fold over one half of the tortilla.
- Repeat with remaining tortillas.
- Cover the ones already assembled with foil paper to keep warm.
- Top with onion, avocado, cilantro, and jalapenos.
- Serve immediately and enjoy!
Video
Notes
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
I love this recipe, it was easy and delicious! all your recipes are truly authentic mexican.
You made my day! Thank you. 🙂
How do you keep thevtortillas from cracking when you fold them? Frying for 1 minute per side will make them crisp.
Yes, that’s exactly why we fry the tortillas. So, they won’t fall apart with the sauce.
Warm the tortillas first either for a few minutes in the microwave or dredge in the hit oil for a second on each side to make parable. Stuff with ingredients and fold.and fry
Yes, you can do it that way too. I prefer frying first then stuffed the tortillas. That way, the filling doesn’t come out.
Looks delicious I would love to try it.
Hope you give this a try!
This looks incredibly delicious!
Thank you. So glad you liked it!
I could eat these every day. They’re amazing!
Right? So yummy!
Pinto beans plus avocado…I’m in!
It’s delicious. Hope you try it!
I love the sound of the bean sauce, can’t wait to try your recipe.
It’s delicious! Hope you try it.
This was delicious and great for a midweek meal. I love pinto beans!
Glad you enjoyed it Amy!
enfrijoladas are new to me too – can’t wait to try!
This recipe it’s so yummy. Hope you try it!
Anything this cheesy is a kid pleaser every time!
Right? This recipe is amazing!
I love all of your recipes and I can’t wait to make this one! These enfrijoladas look delicious!
And they are! So glad you enjoyed my recipes.
This was so delicious. I’m sure we’re going to eat this more often. Thank you for sharing the recipe
So glad you enjoyed this recipe. Is delicious!
Great recipe the sauce is so moreish!
Glad you enjoyed this recipe Kay!
I absolutely LOVE beans! This sounds fantastic!
This sounds really good, I bet my husband would love it! And thanks for the tips about the best cheeses to use!
No problem. Enfrijoladas de Queso are super tasty. Pretty sure anyone would love these!
I’ve never heard of enfrijoladas. This looks like a perfect dish for a “non-taco” Tuesday. I’m drooling just reading the recipe!
Lol. I’m going to have to use that “non-taco” Tuesday. These Enfrijoladas de Queso would be perfect then. 🙂
What a great Meatless Monday dish! Love the avocados on this. I’m one of those lactose intolerant people you mention 😉 but I can easily sub my fave dairy-free cheese and I bet it’s super yummy!
Oh, you can also make the vegetarian version of enfrijoladas. Both are delicious!
I remember the first time I heard of enfrijoladas– mind + blown. They are SO good and your recipe sounds amazing!
Thank you. I totally agree. These enfrijoladas are mind blowing!