Enfrijoladas Recipe

These corn tortillas dipped in a black bean sauce then folded and filled with cheese and avocado make a simple and delicious meal. It’s one of the best ways to incorporate inexpensive ingredients in a vegetarian friendly plate. Corn tortillas work better than flour here since they’re sturdy enough to hold up in the sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Servings: 4 servings
Yield: 8 enfrijoladas


  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, thinly sliced, divided
  • 2 large cloves garlic, thinly sliced
  • 1 chipotle chili in adobo sauce
  • 2 (15-ounce) cans black bean, not drained or 3 1/2 cups cooked beans plus 1 cup bean cooking liquid
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 8 corn tortillas
  • 2 small avocados, cut into slices
  • 1/2 cup crumbled cotija cheese
  • 1/3 cup Mexican salsa
  • 1/3 cup light or regular sour cream
  • 1/3 cup chopped cilantro


  1. Sauté the onion and garlic: Heat the olive oil in a large skillet over medium. Add 3/4 of the sliced onion and sauté until nearly tender, about 5 minutes. Add the garlic and sauté to soften, 2 minutes.
  2. Blend the sauce: Transfer the cooked onion and garlic to a blender along with the beans, including the bean liquid, chipotle, lime juice, cumin, salt, and 1/2 cup water. Blend until smooth and creamy. Taste and add more salt if needed, then blend again.
  3. Heat the sauce: Transfer the beans back to the large skillet set over low heat. Cook for 4 to 6 minutes at simmer. The sauce should be the texture of a thick soup. Add more water, if needed, to thin to the appropriate consistency.
  4. Assemble the dish: Use a pair of tongs to heat a tortilla over a gas flame or in a dry skillet set over high heat until it begins to blister. Submerge the tortilla in the bean sauce, smothering it completely. Use a spatula to fold it in half and transfer to a dinner plate. Top with a tablespoon of cotija, a slice or 2 of avocado, and a tangle of raw sliced onions. Continue with remaining tortillas and bean sauce, figuring 2 enfrijoladas per plate.
  5. Serve: Serve immediately with the salsa, cilantro, sour cream and any remaining bean sauce for guests to add as they please.

Source: Simply Recipes

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