Few dishes capture the soul of Mexican home cooking like Enfrijoladas Mexicanas—a humble yet deeply flavorful dish of corn tortillas smothered in a velvety bean sauce. Whether you’re craving a quick weeknight meal or a comforting breakfast, this Authentic Enfrijoladas Mexicanas Recipe delivers rich, smoky flavors with minimal effort.
In this guide, we’ll walk you through:
✅ The secrets to a silky-smooth bean sauce (hint: chipotles are key!)
✅ Two ways to assemble—folded like tacos or rolled like enchiladas
✅ Customizable fillings & toppings (go classic with queso fresco or add meat for heartiness)
✅ Meal-prep tips—because leftovers taste even better
Let’s dive into this beloved Mexican staple!
What Are Enfrijoladas?
Enfrijoladas (literally “in beans”) are Mexico’s answer to enchiladas, swapping chile sauce for a creamy, spiced bean purée. Traditionally, they’re made by dipping warm corn tortillas in a black or pinto bean sauce, then stuffing them with cheese, onions, and sometimes meat 14.
Why You’ll Love This Dish
✔ Budget-friendly—uses pantry staples like beans and tortillas
✔ Versatile—eat for breakfast, lunch, or dinner
✔ Vegetarian-friendly (easily made vegan with plant-based cheese)
✔ Quick—ready in 25 minutes with canned beans 1
Ingredients for Authentic Enfrijoladas Mexicanas
(Serves 4–6)
For the Bean Sauce
- 2 cups cooked black or pinto beans (canned or homemade; reserve ½ cup broth) 7
- 1–2 chipotles in adobo (adjust for spice) 1
- ½ onion, roughly chopped
- 2 garlic cloves
- 1 tsp cumin (for warmth) 7
- 1 tsp Mexican oregano (or marjoram) 7
- 1 cup vegetable or chicken broth (to thin the sauce)
For Assembly
- 12 corn tortillas (flour tortillas won’t hold up!) 1
- 1 cup queso fresco (sub: feta, goat cheese, or vegan cheese)
- Oil (for frying tortillas—optional but recommended)
Toppings (Pick Your Faves!)
- Crema Mexicana or sour cream
- Diced onions & cilantro
- Avocado slices
- Pickled jalapeños
- Crumbled chicharrones (for crunch) 4
Step-by-Step Instructions
1. Make the Bean Sauce
- Blend: Combine beans, chipotles, onion, garlic, cumin, oregano, and broth in a blender. Purée until silky smooth (add more broth if too thick) 17.
- Cook: Heat 1 tbsp oil in a pot, pour in the purée, and simmer for 5 minutes until fragrant. Season with salt.
Pro Tip: For extra smokiness, toast dried ancho or guajillo chiles before blending 4.
2. Prep the Tortillas
- Fry (Traditional): Lightly fry tortillas in oil for 15 seconds per side to make them pliable 7.
- Healthy Hack: Warm them on a dry skillet or microwave wrapped in a damp towel 1.
3. Assemble Your Enfrijoladas
Option 1: Folded (Taco-Style)
- Dip a tortilla in warm bean sauce.
- Fill with cheese and fold in half.
- Top with more sauce, crema, and onions 8.
Option 2: Rolled (Enchilada-Style)
- Spread cheese down the center of a sauced tortilla.
- Roll tightly and place seam-side down in a baking dish.
- Cover with remaining sauce and bake at 375°F for 10 minutes 11.
Serving Suggestions & Variations
Make It a Meal!
- Breakfast: Top with a fried egg 9.
- Hearty Dinner: Add shredded chicken, chorizo, or sautéed veggies 4.
- Vegan: Use cashew crema and almond-based queso 8.
Perfect Pairings
- Cilantro lime rice
- Refreshing jicama salad
- A cold horchata or michelada
FAQs
Can I use canned beans?
Yes! Canned beans work perfectly—just use the liquid from one can for the sauce 7.
How do I store leftovers?
- Sauce: Refrigerate for 3 days or freeze for 1 month 1.
- Assembled enfrijoladas: Reheat in the oven at 350°F for 10 minutes 8.
Why are my tortillas breaking?
Older tortillas dry out. Fix: Fry briefly or steam them to soften 8.
Why This Recipe Stands Out
Unlike heavy enchiladas, enfrijoladas are lighter yet deeply satisfying, thanks to the protein-rich bean sauce. This Authentic Enfrijoladas Mexicanas Recipe stays true to tradition while offering modern twists (like baked vs. stovetop assembly).
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