Enfrijoladas
Tortillas bathed in silky black-bean sauce and folded under cheese — enchiladas' easier cousin.
Ingredients
- 6 Corn tortillas
- 2 tin Black beans
- 2 cloves Garlic
- ½ tsp Ground cumin
- 80 g Melting cheese
- 1½ tbsp Neutral oil
- ¾ tsp Salt
- 3 tbsp Mexican crema (optional)
- ¼ Red onion (optional)
Method
- Blend the beans with their liquid, the garlic, cumin, and salt until completely smooth, about a minute.
- Sliver the red onion as thinly as you can for garnish. (optional)
- Pour the bean puree into a wide skillet with the oil over medium heat and warm, stirring, until it thickens enough to ribbon off a spoon, about 4 minutes.
- Soften the tortillas one at a time in a dry skillet over medium heat until pliable, about 30 seconds per side.
- Drag each warm tortilla through the bean sauce to coat both sides, then fold it into quarters on serving plates.
- Spoon the extra bean sauce over the folded tortillas and scatter the cheese on top while everything is hot.
- Finish the plates with the crema and slivered onion and serve at once.
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About Enfrijoladas
Enfrijoladas are enchiladas' easier, humbler cousin from Mexican home kitchens, where the tortillas are bathed not in chili sauce but in a silky black-bean purée. The sauce is nothing more than cooked black beans blended with their own liquid, garlic, and cumin until completely smooth, then warmed until it thickens enough to coat. That simplicity is the point: earthy, savory beans become the whole dish, mildly spiced and deeply comforting rather than hot. Folded into quarters and draped with cheese, crema, and slivered red onion, they are the kind of thing cooks throw together from the pantry.
What makes them so quick is that there is no filling to prepare and no baking required; you simply drag each softened tortilla through the warm bean sauce, fold it on the plate, and spoon more sauce over the top. The contrast of hot, creamy beans, cool crema, and sharp raw onion is what keeps each bite interesting. Vegetarian and high in fiber, enfrijoladas are a beloved breakfast in much of Mexico, often eaten with eggs, though they make an equally good light lunch or dinner. At around 25 minutes, they are proof that leftover beans can become a real meal.
Enfrijoladas: frequently asked questions
How many calories are in Enfrijoladas?
A serving has about 489 calories — 23.8g protein, 66.3g carbs, 15.6g fat, 17.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Enfrijoladas gluten-free?
Based on its ingredients, Enfrijoladas has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Is Enfrijoladas dairy-free?
Not as written — it uses Mexican crema. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Enfrijoladas?
The core ingredients are essential, but you can leave out mexican crema, red onion — they're optional and mainly there for extra flavor or finish.
How many servings does Enfrijoladas make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.