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    Home » Recipes » Mexican

    Enfrijoladas + VIDEO

    Published: Jun 10, 2022 · Updated: Nov 9, 2022 by Maggie Unzueta

    Enfrijoladas are made of corn tortillas dipped in a flavorful bean sauce. Stuff them with cheese, and you have an easy and delicious Mexican vegetarian meal.
    Jump to Recipe
    Enfrijoladas served on a white plate and topped with crumbled queso fresco and cilantro.
    Enfrijoladas served on a white plate and topped with crumbled queso fresco and cilantro.

    Enfrijoladas are yummy enchiladas. They made with a savory bean sauce.

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    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

    • 1 Ingredients
    • 2 Toppings:
    • 3 Instructions
    • 4 First Way
    • 5 Second Way
    • 6 Variations
    • 7 Storing
    • 8 Reheating
        • 8.0.1 HUNGRY FOR MORE?
    • 9 Enfrijoladas
      • 9.1 Ingredients
        • 9.1.1 Toppings
      • 9.2 Instructions
      • 9.3 Video
      • 9.4 Notes
      • 9.5 Nutrition
          • 9.5.0.1 Maggie Unzueta

    Ingredients

    The ingredients needed to make enfrijoladas labeled and on a wooden surface.

    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

    A collage showing how to make the bean mixture.
    • 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.

    A collage showing how to fry corn tortillas.
    • 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.

    A collage showing how to dip and assemble the enfrijoladas.

    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.

    Enfrijoladas served on a white plate and topped with crumbled queso fresco and cilantro.

    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!

    HUNGRY FOR MORE?

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    Did you make this recipe? Please rate the recipe below!

    Enfrijoladas served on a white plate and topped with crumbled queso fresco and cilantro.

    Enfrijoladas

    Enfrijoladas are made of corn tortillas dipped in a flavorful bean sauce. Stuff them with cheese, and you have an easy and delicious Mexican vegetarian meal.
    5 from 24 votes
    Print Pin Rate
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 858kcal
    Author: Maggie Unzueta

    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

    Traditionally, queso fresco is used. You can also use monterey jack. 
    In this recipe, we are using pinto beans, but you can also use black beans instead. 
    For a less spicy sauce, use less chipotle peppers in adobo. 

    Nutrition

    Calories: 858kcal | Carbohydrates: 72g | Protein: 15g | Fat: 59g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1768mg | Potassium: 681mg | Fiber: 21g | Sugar: 5g | Vitamin A: 2605IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 5mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!
    Maggie Unzueta
    Website | + posts

    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.

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    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.

    Reader Interactions

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      Recipe Rating




    1. ana millsaps

      July 05, 2022 at 12:32 pm

      5 stars
      I love this recipe, it was easy and delicious! all your recipes are truly authentic mexican.

      Reply
      • Maggie Unzueta

        July 08, 2022 at 12:22 pm

        You made my day! Thank you. 🙂

        Reply
    2. Diane Villegas

      June 15, 2022 at 9:35 am

      How do you keep thevtortillas from cracking when you fold them? Frying for 1 minute per side will make them crisp.

      Reply
      • Maggie Unzueta

        June 17, 2022 at 11:06 am

        Yes, that’s exactly why we fry the tortillas. So, they won’t fall apart with the sauce.

        Reply
      • Melissa

        July 04, 2022 at 1:11 pm

        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

        Reply
        • Maggie Unzueta

          July 05, 2022 at 9:16 am

          Yes, you can do it that way too. I prefer frying first then stuffed the tortillas. That way, the filling doesn’t come out.

    3. Swathi

      September 21, 2020 at 4:56 pm

      5 stars
      Looks delicious I would love to try it.

      Reply
      • Maggie U

        September 23, 2020 at 5:44 pm

        Hope you give this a try!

        Reply
    4. Christina

      September 21, 2020 at 1:06 pm

      5 stars
      This looks incredibly delicious!

      Reply
      • Maggie U

        September 21, 2020 at 2:55 pm

        Thank you. So glad you liked it!

        Reply
    5. Kerri

      September 21, 2020 at 7:25 am

      5 stars
      I could eat these every day. They’re amazing!

      Reply
      • Maggie U

        September 21, 2020 at 2:55 pm

        Right? So yummy!

        Reply
    6. Debra

      September 21, 2020 at 6:53 am

      5 stars
      Pinto beans plus avocado…I’m in!

      Reply
      • Maggie U

        September 21, 2020 at 2:56 pm

        It’s delicious. Hope you try it!

        Reply
    7. Sarah James

      September 19, 2020 at 3:33 am

      5 stars
      I love the sound of the bean sauce, can’t wait to try your recipe.

      Reply
      • Maggie U

        September 21, 2020 at 3:42 pm

        It’s delicious! Hope you try it.

        Reply
    8. Amy

      September 18, 2020 at 6:34 pm

      5 stars
      This was delicious and great for a midweek meal. I love pinto beans!

      Reply
      • Maggie U

        September 21, 2020 at 3:43 pm

        Glad you enjoyed it Amy!

        Reply
    9. Amanda Marie Boyle

      September 18, 2020 at 5:39 pm

      5 stars
      enfrijoladas are new to me too – can’t wait to try!

      Reply
      • Maggie U

        September 22, 2020 at 12:38 pm

        This recipe it’s so yummy. Hope you try it!

        Reply
    10. Sue L

      September 18, 2020 at 9:48 am

      5 stars
      Anything this cheesy is a kid pleaser every time!

      Reply
      • Maggie U

        September 22, 2020 at 12:57 pm

        Right? This recipe is amazing!

        Reply
    11. Emily Flint

      September 18, 2020 at 9:13 am

      5 stars
      I love all of your recipes and I can’t wait to make this one! These enfrijoladas look delicious!

      Reply
      • Maggie U

        September 22, 2020 at 1:08 pm

        And they are! So glad you enjoyed my recipes.

        Reply
    12. Andréa Janssen

      September 18, 2020 at 9:11 am

      5 stars
      This was so delicious. I’m sure we’re going to eat this more often. Thank you for sharing the recipe

      Reply
      • Maggie U

        September 22, 2020 at 1:09 pm

        So glad you enjoyed this recipe. Is delicious!

        Reply
    13. Kay

      September 18, 2020 at 12:14 am

      5 stars
      Great recipe the sauce is so moreish!

      Reply
      • Maggie U

        September 22, 2020 at 1:12 pm

        Glad you enjoyed this recipe Kay!

        Reply
    14. Rachel

      February 08, 2019 at 6:54 pm

      I absolutely LOVE beans! This sounds fantastic!

      Reply
    15. Justine

      February 07, 2019 at 8:23 am

      This sounds really good, I bet my husband would love it! And thanks for the tips about the best cheeses to use!

      Reply
      • Maggie Unzueta

        February 07, 2019 at 2:27 pm

        No problem. Enfrijoladas de Queso are super tasty. Pretty sure anyone would love these!

        Reply
    16. Leslie

      February 06, 2019 at 2:03 pm

      I’ve never heard of enfrijoladas. This looks like a perfect dish for a “non-taco” Tuesday. I’m drooling just reading the recipe!

      Reply
      • Maggie Unzueta

        February 07, 2019 at 3:20 pm

        Lol. I’m going to have to use that “non-taco” Tuesday. These Enfrijoladas de Queso would be perfect then. 🙂

        Reply
    17. Marlynn | Urban Bliss Life

      February 06, 2019 at 1:48 pm

      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!

      Reply
      • Maggie Unzueta

        February 07, 2019 at 4:47 pm

        Oh, you can also make the vegetarian version of enfrijoladas. Both are delicious!

        Reply
    18. Amanda

      February 06, 2019 at 1:47 pm

      I remember the first time I heard of enfrijoladas– mind + blown. They are SO good and your recipe sounds amazing!

      Reply
      • Maggie Unzueta

        February 07, 2019 at 4:46 pm

        Thank you. I totally agree. These enfrijoladas are mind blowing!

        Reply

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    iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

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