Enfrijoladas
Soft tortillas smothered in rich, velvety bean sauce and topped with cheese, crema, and fresh onion. A classic Mexican comfort dish that's hearty, satisfying, and naturally vegetarian.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 cups cooked dried black beans (or canned)
- 1 cup vegetable broth
- 3 whole garlic cloves
- ¼ whole white onion
- 2 whole dried ancho chiles
- ½ tsp salt
- 2 tbsp olive oil
- 8 whole corn tortillas
- 1.5 cups shredded oaxaca or mozzarella cheese
- ½ cup crema or sour cream
- ½ whole sliced white onion (for garnish)
- ¼ cup chopped fresh cilantro
Instructions
- 1
Remove stems and seeds from dried ancho chiles. Toast in a dry skillet over medium heat for 30 seconds per side until fragrant.
- 2
Soak toasted chiles in 1 cup hot water for 10 minutes until soft.
- 3
Drain soaked chiles, reserving 0.5 cup soaking liquid. Blend chiles, beans, reserved chile liquid, garlic, onion quarter, and salt until completely smooth.
- 4
Heat olive oil in a large skillet over medium heat. Pour in bean sauce and cook for 8–10 minutes, stirring often, until thickened and darkened. Season with additional salt to taste.
- 5
Warm tortillas in a separate skillet or over a flame until pliable.
- 6
Pour a thin layer of bean sauce into a serving dish. Dip each warm tortilla into the sauce, then fold and arrange in the baking dish. Repeat with all tortillas.
- 7
Pour remaining bean sauce over the tortillas. Scatter shredded cheese on top.
- 8
Heat in a 350°F oven for 10 minutes until cheese melts (or skip if serving immediately).
- 9
Drizzle with crema, garnish with sliced onion and cilantro, and serve hot.
Tools you’ll need
- 12-inch skillet
- blender
- 9x13-inch baking dish
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
