Enfrijoladas
This is a staple lunch meant to use up leftover beans and tortillas. The secret lies in frying the tortillas just enough to make them pliable but not crisp, ensuring they hold their shape under the weight of the warm sauce.
The bean consistency is everything.
Your bean sauce needs to be smooth and thick; if it is too watery, the tortillas will disintegrate. Use a high-powered blender to reach a glossy, uniform texture.
- Blender
- Large skillet
- Tongs
- Medium saucepan
What goes in.
- 3 cupscooked black beans with their broth
- 1/2white onion, chopped
- 2serrano chiles, stemmed
- 12corn tortillas
- 1 cupcotija or queso fresco, crumbled
- 2 tbspneutral oil, for frying
- 1/4 cupepazote leaves or fresh cilantro
Building the bean base
Sauté the onion and chiles until the onion edges are brown before blending with the beans; this provides the depth of flavor that carries the dish.
The method.
Prepare the bean sauce
Sauté the onion and chiles in a tablespoon of oil until softened. Transfer to a blender with the beans and epazote. Pulse until completely smooth. Pour into a saucepan over low heat to keep warm.
Fry the tortillas
Heat the remaining oil in a skillet over medium-high heat. Dip each tortilla for about 5 seconds per side. It should be hot and flexible, not brittle or brown.
Assemble
Using tongs, dip each fried tortilla directly into the warm bean sauce until coated. Place on a plate, fold in half or roll tightly.
Finish
Arrange three tortillas per serving. Pour a little extra sauce over the top and scatter generously with the crumbled cheese.
Other turns to take.
Chicken filled
Add shredded rotisserie chicken inside the tortillas before folding.
Spicy
Add a teaspoon of chipotle in adobo to the blender for a smoky heat.
When it doesn't go to plan.
If your bean sauce becomes too thick while simmering, add a splash of vegetable broth or water.
Do not skip the step of frying the tortillas; it prevents them from absorbing too much sauce and becoming mushy.
Serve immediately while the sauce is steaming.
The ones that keep coming up.
Can I use canned beans?
Yes, but make sure to include some of the liquid from the can to ensure the sauce has the right consistency.
What if I can't find cotija cheese?
Feta is the closest substitute due to its saltiness and dry texture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe