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.
Enfrijoladas also happens to be on the lookout for a stable, long term relationship. It's more than willing to change its ways in hopes of being kept around, so you can customize it to your liking without losing the strongest attributes of this wildly versatile dish.
Enfrijoladas Recipe: Beans, say hello to Chipotles
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.
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.
I'm using 2 cups of these Frijoles de Olla along with plenty of the bean broth. (If you are using canned beans this is basically the same amount you would get from a single can of beans.)
Add to a blender along with 3 chipotles and 2 garlic cloves. Puree until smooth.
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.
Warm the tortillas in the oven (or microwave.)
Add a big dollop of bean puree to a plate and dredge a tortilla in it.
Flip and fill with onion and cheese.
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.
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, enfrijoladas are flexible. Cilantro, Cotija cheese, and sour cream are also great candidates for toppings.
You can also add chicken or chorizo to make them even heartier, but this could make you go all Humphrey Bogart over them.
Enfrijoladas, I think this is the beginning of a beautiful friendship.
Update: I recently made a batch of Enfrijoladas using Peruano Beans.
- 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)
- 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.
You can use a similar technique to make some Entomatadas:
And here are two more bean recipes that might hit the spot. Mexican Black Bean Soup:
And our Pinto Bean Soup.
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Enfrijoladas are so versatile. I've learned to cheat sometimes by using a can of black refried beans blended with water and the chipotles -- I don't worry about adding garlic or salt when I do this. I also recommend adding half a tablespoon at least of mexican oregano. And for toppings I go all out -- shredded lettuce, sour cream, lots of diced onion, tomato, avocado, lime juice and cilantro. Another tip is to freeze the rest of the canned chipotles and they are ready whenever you want them.
Hey thanks much for your notes, they are super helpful. Cheers.
I'll be making these later this week. We're having black beans and rice tonight, so I'll save the leftover beans for this. I ran across your blog a couple of months ago, and you inspired me to get mayocobo beans. I have added them to my regular bean rotation. I usually make a pot of beans on Sunday night and serve them with rice and/or cornbread. Then later in the week, I'll turn the leftovers into refried beans for tacos, burritos, enchiladas, tostadas, etc. I'm going with these enfrijoladas this week instead, and I am super excited! I love beans and cheese! I can't eat chipotles in adobo, so I'm going to try a roasted jalapeno or two for some kick. Thanks for introducing me to some new ideas!
Hey thanks for your note Lib, so glad you are finding some new ideas on my site! I also make these Black Bean and Guac Tostadas anytime I have refried beans in the fridge, so that might be another one to add to the list -- you can sub jalapenos in that one as well. Cheers.
These turned out great! I roasted two jalapenos on the gas burner, sweated, and peeled them, and added them to the bean mix - I'll probably increase to three or four next time. I used a mix of jack cheese and colby jack on the inside, because that's what I had on hand. I topped them with avocado and queso fresco. YUM!
I think I might sauté some onions, mushrooms, and spinach next time or maybe sweet potatoes, corn, and poblanos, to add some veggies to the filling - probably less authentic, but I'm always trying to incorporate more vegetables. Either way, I'll definitely add these to my list of Mexican-themed meals.
Ahh so good to know this still worked for you using jalapenos Lib, thanks much for mentioning your adjustments. Cheers.
These are absolutely delicious and flavorful! I put in an extra pepper to up the spice a bit, and it did not disappoint! I will be making these again and sharing this recipe with friends!
Thanks much Emily, so glad this one is a hit for you! Cheers.
Made this today after making a big batch of black beans and looking online for some good ideas. This was a very nice easy meal that definitely feels like a good dinner. I added avocados on top and I only had regular old marble cheese at home, but it was delicious. I can't wait to make this again in the future and shake things up with different cheeses and salsas. Thanks for posting this
Hey thanks much for the feedback Christopher. Thumbs up with the home-cooked beans too 🙂 Cheers.
I tried this recipe today and it was so delicious! I used a vegan cheese alternative instead of Monterey Jack and added some fresh tomatoes as a toping as well as the avocado and cilantro you suggest. My girlfriend a one of our friends who we invited for lunch found this dish also super tasty! By the way I live in Czech Republic, so you your recipes are kinda spreading worldwide! 😀
Hey thanks much for your note Petr! I get vegan requests quite frequently and it's good to know this one worked out well for you. Cheers.
Thanks for the recipe. It was amazing! I added 1 chorizo for the entire dish for my meat loving husband but I love beans. My 1 year old loved it as well. Finally found a Mexican blog that is honest & not just for clicks, I just purchased your mexican cravings..excited to learn more 🙂
Thanks Deana, so glad it was a hit with the fam! Cheers.
Made this for dinner tonight. I made it with some shredded chicken and roasted corn. Instantly became me fam favorite. DELICIOUS!!!!!
Ahh sounds like a perfect combo Elsie 🙂 So glad this one was a hit for the fam. Cheers.
This recipe has become a staple for my boyfriend and I. I'm an American living in Germany and I think this has the perfect authentic flavor, all my German friends are super wowed when they try it.
Hey thanks much for your note Ella, I love the idea of Enfrijoladas being served up on a regular basis in Germany! Cheers.
Really delicious! I used ayocotes and stuffed them with onion, queso oaxaca and spinach. My Mexican husband was pleased with the outcome!
Oh nice, sounds delicious Caroline, thanks much for mentioning your adjustments 🙂
This was great! I made the other Enfrijoladas and decided to try this. I have a backlog of Ranch Gordo beans and made this with a pinto like bean. This is so adaptable to different beans. I topped with diced tomatoes as well. This is something I could eat every week!
Ahh thanks much for your note Debbie! Cheers.