Enfrijoladas

A bean sauce variation of the enchilada.

8-12 servings
45 mins
Cook Well Official

Ingredients

Bean puree sauce

  • Pinto Beans, or black beans
    400 g14 oz
  • Cooking oil
    a drizzle
  • Garlic, minced
    2 cloves
  • Onions, minced
    1/4
  • Chili Powder
    a sprinkle
  • Salt
    to taste
  • Chicken broth, or water
    as neededa splash or two

Filling of choice

  • Cooked chicken, shredded
  • Sautéed vegetables
  • Chorizo, cooked
  • Cheese, grated

Tortillas & garnishes

  • Corn tortillas
    8-12
  • Cooking oil
    as neededto soften tortillas
  • Red Onions, thinly sliced or pickled
  • Cilantro
  • Queso Fresco, crumbled
  • Crema
  • Avocados

Method

Step 1: Refry the beans & puree into a sauce

Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.

In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed to thin the mixture — it should be pourable like a sauce but still thick enough to coat tortillas.

  • Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.

Step 2: Warm the tortillas in oil

Add a layer of oil to a skillet over medium heat.

One by one, pass tortillas through the oil, coating each side and warming them through until pliable. Stack on a plate on the side.

  • Don’t skip this step — par- the tortillas makes them pliable so they don’t break when folded over and resilient against becoming soggy.

Step 3: Assemble, sauce, & serve

Gather or prep any fillings, as desired.

Dip each tortilla through the bean puree, making sure to coat each side. Lay on a plate, add a line of fillings to one side, and fold over. Repeat with remaining tortillas. Spoon any remaining beans over the top. Garnish & serve.

“This dish is all about the bean sauce. These get folded in half (instead of rolled), filled with a thin layer of meat, cheese, or veggies, and then smothered with more sauce on the plate.”

Cook Well Official
Creator

FAQ

How are these different from enchiladas?

They are similar to enchiladas but instead of a chili sauce, the tortillas are dipped in a pureed bean sauce. Like Mexico city style enchiladas, enfrijoladas usually get folded in half, instead of rolled, with fillings tucked inside.

What kind of fillings works well for this?

Shredded chicken breast is classic, but any other protein works just as well. Try ground meat or any braised, shredded protein. Vegetarian options are also common. In Mexico city, you’ll find these stuffed with sautéed corn, zucchini or squash, mushrooms, or even just cheese (try Monterrey jack, Oaxacan, quesadilla, or queso fresco)

How is the sauce different from refried beans?

It’s very similar, but thinned out with some liquid and pureed until smooth. In fact, enfrijoladas are the perfect meal to use leftover refried beans. If you have some, just blend them with some water or broth until they have reached a sauce consistency.