Description
Enfrijoladas are a delicious Mexican dish made with corn tortillas dipped in a flavorful black bean sauce and topped with cheese, crema, and garnishes. This easy recipe is perfect for a vegetarian meal that’s full of flavor and texture.
Ingredients
Scale
For the Black Bean Sauce:
- 2 cups cooked black beans (or 1 can, drained)
- 1/2 cup bean cooking liquid or vegetable broth
- 2 garlic cloves
- 1/4 onion (roughly chopped)
- 1 tsp cumin
- 1/2 tsp salt
For the Enfrijoladas:
- 12 corn tortillas
- 2 tbsp vegetable oil (divided)
- 1/2 cup crumbled queso fresco
- 1/2 cup crema or sour cream
- Chopped onion, cilantro, and avocado for garnish (optional)
Instructions
- Prepare the Black Bean Sauce: In a blender, combine black beans, bean liquid or broth, garlic, onion, cumin, and salt. Blend until smooth and pourable.
- Simmer the Bean Sauce: Heat 1 tablespoon of oil in a skillet over medium heat, then pour in the bean sauce and simmer for 3–5 minutes until slightly thickened.
- Prepare the Tortillas: In a separate pan, heat the remaining oil over medium heat. Lightly fry each tortilla for about 10 seconds per side to soften (optional but traditional).
- Assemble the Enfrijoladas: Dip each tortilla into the warm bean sauce, then fold or roll onto a serving plate. Repeat with remaining tortillas.
- Top and Serve: Top enfrijoladas with crumbled queso fresco, a drizzle of crema, and your choice of garnishes like chopped onion, avocado, or cilantro. Serve warm.
Notes
- You can fill enfrijoladas with shredded chicken, scrambled eggs, or sautéed veggies before folding.
- Pinto beans can be used instead of black beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 enfrijoladas
- Calories: 360
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
