I don’t have proof, but there’s a good chance that Enfrijoladas came about in hopes of simplifying life.
Because you always have beans on hand right?!
All you need to do is liquefy the beans, add a bit of flavor, and you’ll have lightning quick Enfrijoladas on the table for a wildly satisfying meal.
Using Peruano Beans For Enfrijoladas
In addition to speed, they also come with the option of being customized to your liking. Feel free to make them more hearty by adding chicken or other veggies to the insides of the tortillas. This batch was served with Queso Fresco and a bit of raw onion on the inside.
But before we get to the fixings, I suppose there’s a chance that Peruano beans are new to you…
Peruanos are sometimes referred to as Canary, Mayocoba, or Mexican Yellow Beans. Once cooked they will look similar to Pinto beans, but they have a distinct buttery flavor that makes them a great candidate for some creamy refried beans — or Enfrijoladas!
I’m using a batch of homemade Peruanos that were cooked in lard, but Enfrijoladas aren’t picky with bean choice. Since we’re adding flavor to the beans you can easily use Black or Pinto beans — in fact I’ve used canned black beans in the past with equally good results — just keep in mind that canned beans might need a bit more added flavor compared to home-cooked beans.
So this recipe will use 2 cups of cooked Peruano beans. For reference, a single 15 oz. can of beans usually gives you just under 2 cups of cooked beans.
We’ll start by adding a roughly chopped 1/4 onion and garlic clove to some oil over medium heat.
Once the onion is softened we’ll add:
I used some homemade stock for this batch, but you can get by with store-bought stock, or even water.
Bring everything to a uniform temp and then combine well in a blender or food processor. (Always use caution when blending hot ingredients.)
And now take a taste! Keep in mind that the exact seasoning for your batch might vary if starting with canned beans.
For more heat you can add another chipotle or even some adobo sauce from the can, but I like these best when the bean flavor is at the forefront and the heat is mild.
Then we’ll simmer this on medium-low heat to get the consistency right. Ideally it will be thick enough to cling to tortillas.
If your batch seems thin just let it simmer for 5-10 minutes and it will thicken up. If it seems too thick just add splashes of water or stock to thin it out.
Then we’ll dip some warmed corn tortillas in the bean mixture. You can optionally give the tortillas a flash fry in some oil, but I usually skip this step and just warm up the tortillas in the oven (or microwave).
You can serve these folded over in half, or you can roll them up like enchiladas. And if you’re using melting cheese on the insides I would probably give them a few minutes in the oven (400F).
Be sure to drench them in more of the bean mixture as you should have plenty of it (enough for 6-8 tortillas.)
I added Queso Fresco and some raw onion to the insides of these tortillas, and then topped them with Crema, cilantro, and more Queso Fresco.
It’s an easy, versatile dish to have in your arsenal, so maybe it’s time to give it a go? Don’t forget that you can always use Black of Pinto beans, but it’s worth keeping an eye out for some Peruanos in your neighborhood if you’re new to them.
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- 2 cups cooked Peruano beans (or Black, or Pinto)
- 1/4 onion
- 1 garlic clove
- 1 chipotle in adobo
- pinch of Mexican oregano
- 1/2 teaspoon salt
- 1 cup stock (or water)
For the Enfrijoladas:
- 6-8 corn tortillas
- finely chopped raw onion (optional)
- Queso Fresco (optional)
- Crema (optional)
- cilantro (optional)
- lime (optional)
- Start by cooking a roughly chopped 1/4 onion and peeled garlic clove in a glug of oil over medium heat.
- Once the onion has softened you can add 2 cups cooked beans, 1 chipotle in adobo, 1/2 teaspoon salt, a pinch of Mexican oregano, and 1 cup stock. Bring it to a uniform temp and then combine well in a blender or food processor. (Always use caution when blending warm ingredients.)
- Once combined, take a taste for seasoning, adding more salt or heat if you want.
- Add combined bean mixture back to the same pan and simmer for a few minutes. Ideally the mixture is thick enough to cliing to tortillas. If it seems thin just let it simmer a bit longer. If it seems too thick then add splashes of stock or water.
- Warm up the corn tortillas in the oven (or microwave). Alternatively, you can flash fry them in a thin layer of oil. Coat the tortillas with the bean mixture -- I use tongs to dip them into the pan.
- You can serve the Enfrijoladas folded over in half or rolled up like enchiladas. Either way, be sure to spoon more bean mixture over the top of them once plated.
- Keep in mind that you can creative with the innards and toppings of the tortillas. I added Queso Fresco and some raw onion to the insides of this batch, and then topped them with Crema, cilantro, and more Queso Fresco. If using melting cheese on the insides I will usually roll them up like enchiladas and give them a few minutes in the oven (400F).