Enfrijoladas Mexicanas is a flavorful and traditional dish packed with comforting flavors, creamy textures, and healthy ingredients.
▢24 corn tortillas
▢1 large onion (diced)
▢1 lb queso fresco (crumbled)
▢oil for frying (as needed)
For the beans sauce
▢3 cups cooked beans
▢1 ½ cups beans cooking water (or vegetable stock)
▢½ small onion
▢2 chipotle in adobo peppers
▢½ tsp cumin powder
▢1 garlic clove (peeled)
▢2 Tbsp olive oil
▢salt (to taste)
▢Mexican crema (or sour cream)
▢queso fresco (read notes)
▢avocado slices (optional)
▢fresh chilies or your favorite salsa (optional)
Combine queso fresco and diced onions in a bowl and set aside.
Place the beans, broth, chipotle peppers, onion, garlic, and cumin powder in a blender or food processor.
Blend until you will have a smooth and creamy sauce.
Heat the olive oil in a saucepan. Add the beans sauce and season with salt.
Simmer for 5 minutes while stirring from time to time or until the beans mixture has thickened enough that coats the back of a spoon.
Turn off the heat and set the sauce aside.
Heat some frying oil in a pan and fry the tortillas for about 10 seconds on each side.
Transfer tortillas to a plate lined with kitchen paper towels to drain excess oil.
Dip one tortilla at a time into the beans sauce (read notes).
Place the tortilla flat on a plate and add some cheese and onion mixture.
Fold it into a half-moon or roll (whatever is easier for you).
Repeat the steps for dipping, filling, and folding each enfrijolada, placing 3-4 pieces on each plate.
Add more salsa on top and garnish with the remaining cheese and onion mixture, Mexican crema, cilantro, and any other topping you prefer.
Here’s a list of the different recipe variations you should know about:
Mexico City. The recipe is made with Bayo beans or Flor de Mayo beans. And in many work cafeterias, they serve a version stuffed with huevos a la Mexicana.
Jalisco. The dish is made with Bayo or Peruvian beans. The tortillas are fried in chorizo grease that then is also used as a filling. Then the dish is served with avocado slices, lettuce, and radish. There’s another version where they’re served with clotted cream (nata) and sliced red onion.
Oaxaca. In this state the recipe is made with black beans blended with avocado leaves and green chile, chile de árbol, or Oaxacan pasilla chile. The preparation is also different because the tortillas are lightly fried in oil and, after being dipped in the bean sauce, they are folded into a triangle, then served with cheese, parsley, and some sides like cecina (dried beef) or shredded chicken.
Veracruz. Here the dish is made using a type of black beans native to the state. The tortillas are stuffed with rich fillings like shredded chicken, chorizo, or scrambled eggs, then served with cheese, onions, and cream.