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    Home

    Enfrijoladas

    May 14, 2018 By Patrick

    Recipe Progress:
    ← Back to Module

    Enfrijoladas are one of Mexico's most common 'dinner in a hurry' meals.  They are less common North of the Border because people tend to limit beans to the 'side dish' realm.

    But that usually means they've never tried warm corn tortillas drenched in a chili-infused bean puree.

    It's a remarkably satisfying dish that relies on the thick bean puree to fill you up, and it's a great vegetarian option to keep in mind for quick meals.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    You'll frequently see Anchos or Chile de Arbols used to spice up Enfrijoladas, but here we are using chipotles in adobo.  I think the smoky haze of the chipotles works well with black beans.

    Enfrijoladas Recipe -- Corn Tortillas With Bean Puree mexicanplease.com

    Also note that using 3 chipotles gives this puree a kick worthy of a drunken mule, so you can dial back on the chipotles if you want a milder end product.

    For this batch I'm using 2 cups of home-cooked black beans along with plenty of the bean broth.  This is the equivalent of a single can of black beans -- I usually drain and rinse canned beans so you might need to add in some additional liquid down the road if you go that route.

    Add the beans to a blender along with 3 chipotles, 2 garlic cloves, and 1/2 teaspoon salt.  Puree until smooth and taste for seasoning.

    Enfrijoladas Recipe -- Corn Tortillas With Bean Puree mexicanplease.com

    Ideally, the puree has the consistency of a thick soup so it can cling to tortillas.  Add enough stock (or water) to get it there.  This batch needed an extra few tablespoons of stock (and another pinch of salt).

    Warm the tortillas in the oven (or microwave).

    Add a big dollop of the bean puree to a plate and dredge a tortilla in it.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    Flip and fill with onion and cheese.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    Roll tight and place in a baking dish.  You can add some puree to the bottom of the baking dish to prevent sticking.

    Once all the tortillas are rolled, cover with the remaining bean puree.  Give them a jiggle to get some of the sauce between them.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    Bake at 425F for 8-10 minutes or until you think all of the cheese has melted.

    I think adding avocado bits turns this dish from a snack into a complete meal, but remember that enfrijoladas are flexible so feel free to customize to your liking.

    Cilantro, Cotija cheese, and Crema are also great candidates for toppings.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    You can also add chicken or chorizo if you want to make them even heartier.

    Corn tortillas drenched in a Chipotle infused Black Bean puree? I'm in! These Enfrijoladas have incredible flavor and can be customized to your liking. mexicanplease.com

    Easy right?  But don't let the simple ingredient list deceive you; it's surprising how rewarding this dish can be.

    The recipe box is down below.  And since this is the final recipe in the Module you'll see the Module table down below with the corresponding Quiz.  Yes, it's Quiz time!  Simply click on 'Enchiladas -- Quiz!" to be taken to the Quiz

     

    Enfrijoladas Recipe -- Corn Tortillas With Bean Puree mexicanplease.com

    Enfrijoladas Recipe

    Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.
    4.77 from 26 votes
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 838kcal
    Author: Mexican Please

    Ingredients

    • 2 cups black beans (or pinto)
    • 3 chipotles in adobo
    • 2 garlic cloves
    • 1/2 teaspoon salt
    • 1 cup stock (or water)
    • 8 corn tortillas
    • 3-4 tablespoons finely chopped onion
    • Monterey Jack cheese
    • 1 avocado (optional)
    • cilantro (optional)
    • Crema (optional)

    Instructions

    • Add the beans, garlic, chipotles and salt to a blender and puree until smooth.  Add stock (or water) until the puree has the consistency of a thick soup.  Taste for seasoning and heat level. 
    • Warm the corn tortillas in the oven or microwave.  Place a big dollop of bean puree on a plate.  Dredge one side of a tortilla in the bean puree.  Flip the tortilla and fill with onion and cheese.  Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
    • Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
    • Cover the tortillas in the baking dish with the remaining bean puree.  Bake at 425F for 8-10 minutes or until the cheese has melted.
    • Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

    Notes

    You can add chicken or chorizo to the inside of the tortillas to make them even heartier.
    If you are using canned beans I would probably drain and rinse the beans first and rely on the chipotles and garlic to flavor them. If you do rinse them you'll need to add salt to taste.
    Anchos or Chile de Arbols can be used in place of the Chipotles.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

     

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    Enchiladas -- Quiz!

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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