Enfrijoladas + VIDEO

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

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!

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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