Enfrijoladas are a traditional Mexican dish consisting of corn tortillas covered in a bean-based sauce.
These tortillas can be filled with various ingredients, such as shredded chicken, fresh cheese, scrambled eggs, or served without any filling.
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Enfrijoladas are usually garnished with crema, queso fresco, onion, and avocado, although each region or family may have its own variation.
They are a very versatile, affordable, and comforting dish, perfect for breakfast, lunch, or dinner.
This recipe was inspired by my Entomatadas on this site and pairs well with this Mexican Rice.
🛒 Ingredients You'll Need
- Canned beans: The base of the sauce. 👉 I used canned kidney beans for their flavor, but black or pinto beans can be substituted.
- Canned chipotle: Adds smoky heat and depth of flavor. It can be omitted if desired.
- Butter: Enhances flavor.
- Oil: Prevents butter from burning and is used for frying tortillas.
- Garlic & onion: Adds depth and aroma to the sauce.
- Granulated Chicken Flavor bouillon: Enhances and balances the flavors. 👉 I used Knorr chicken bouillon for extra depth, but salt can be substituted.
- Corn tortillas: The foundation of enfrijoladas, serving as a vessel for the sauce and filling.
- Queso fresco: Adds creaminess and a mild, tangy flavor. 👉It can be substituted with queso panela, queso blanco, or Monterey cheese.
See the recipe card for quantities.
👩🏻🍳 How to Make Enfrijoladas
Note: Full instructions are provided in the recipe card below.
1. Sauté onion and garlic in butter and oil until golden, then add chipotle. Add beans, water, and chicken bouillon, then blend until smooth. Simmer, stirring constantly, for about 5 minutes.
2. Fry tortillas briefly in oil until golden but pliable; drain excess oil. Dip tortillas in bean sauce, filled with queso fresco and onion, then roll or fold.
3. Pour the remaining sauce over enfrijoladas, top with cheese, and garnish with onion, cilantro, and crema. Serve immediately.
💡Hint: If you don’t want to fry the tortillas, lightly brush both sides with cooking oil.
Stack the tortillas, wrap them in a damp dish towel, and place them on a plate. Microwave until warm and pliable, about 1 to 1½ minutes.
🫙 Storage, Make Ahead, & Freezing
Store: Keep the bean sauce in an airtight container in the fridge for up to 3 days. Store tortillas and toppings separately to maintain freshness.
Make-Ahead: Prepare the bean sauce and toppings in advance for quick assembly. Reheat the sauce before serving.
Freeze: Not recommended—enfrijoladas taste best when freshly made.
📝 Camila's Tips & Variations
- Adjust spice: Add or reduce canned chipotle peppers to control heat.
- Protein options: Fill with leftover roasted, boiled, or rotisserie shredded chicken or scrambled eggs.
🛠️ Frequently Asked Questions
Can I use a different type of bean?
Yes! In this recipe, I used canned kidney beans because I like the flavor, but black beans or pinto beans work well too.
How do I keep the tortillas from breaking?
Make sure to lightly fry or warm them before dipping them in the bean sauce to keep them pliable.
Can I use fresh beans instead of canned ones?
Yes! Simply cook dried beans until tender and use them with some of their cooking liquid in place of canned beans.
What if my bean sauce is too thick?
Add a little water or bean broth until you reach a smooth, pourable consistency.
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📖 Recipe
Enfrijoladas
Ingredients
For the Enfrijoladas Sauce:
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 to 3 pieces canned chipotle peppers in adobo sauce , add more or less depending on how spicy you like. (I used 3 to make it slightly spicy)
- 1 small onion , grated
- 2 cloves garlic , grated
- 2 (15.5-ounce) cans kidney beans, pinto beans, black beans, or red beans , preferably low-sodium, drained and rinsed well
- 1 ½ cups water , plus more if needed
- 2 teaspoons Knorr chicken-flavored bouillon or kosher salt , adjust to taste
- 12 corn tortillas
- ⅓ cup cooking oil , for frying the tortillas
- 8 ounces queso fresco , plus more for topping
- 1 small onion , finely chopped for the filling (optional)
For Topping:
- Chopped cilantro
- Mexican crema
Instructions
- In a large pan over medium heat, melt 2 tablespoons of butter with a drizzle of oil. Sauté the onion and garlic until fragrant and golden brown, being careful not to burn them, about 5 minutes. Stir in the chipotle and cook for 1 minute.
- Pour the beans and 1½ cups of water into the pan, then season with chicken bouillon. Tilt the pan slightly and use a hand blender to blend until smooth, being careful not to splash and burn yourself. Taste and adjust the heat by adding more chipotle if desired.
- Cook over medium heat, stirring constantly, for about 5 minutes. Taste and adjust the seasoning with additional chicken bouillon or salt if needed.
- Alternatively, sauté the onion and garlic first, then transfer the beans to a food processor or blender. Add the chipotle, sautéed garlic, onion, and water, then blend until smooth. Cook as directed.
- Heat ½ cup of oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas.
- Place another layer of paper towels over them and press gently to absorb excess oil. If not frying, warm the tortillas in a skillet or microwave for 1 minute until soft and pliable.
- To assemble the enfrijoladas, dip each tortilla into the bean sauce, then transfer to a plate. Place ¼ cup of queso fresco across the center of each tortilla and sprinkle with 1 tablespoon of onion.
- Roll tightly or fold over like a taco. Pour the remaining sauce over the enfrijoladas, then top with the reserved cheese mixture. Serve immediately, garnished with sliced red onions, fresh cilantro, and Mexican crema.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
