Main Course
Enfrijoladas (Black Bean Sauce Enchiladas)
Original name: Enfrijoladas
About this dish
Enfrijoladas are a traditional Mexican dish where corn tortillas are dipped in a silky black bean sauce, filled with your choice of protein or cheese, and topped with crumbled queso fresco, crema, and onion. This recipe honors the classic version from central Mexico, emphasizing the importance of a well-blended bean sauce and lightly fried tortillas for the perfect texture.
It's a comforting, budget-friendly meal that showcases the deep flavors of everyday Mexican cooking.
Ingredients
UK and US measurements are both included for every recipe.
Dried black beans
grain250 g
Imperial measurement: 1 1/4 cups
White onion, quartered
vegetable1/2
Garlic cloves
vegetable2
Dried chiles (guajillo or ancho), stemmed and seeded
spice2
Salt
seasoningto taste
Water (for soaking and cooking beans)
liquidas needed
Vegetable oil, for frying tortillas
fat60 ml
Imperial measurement: 1/4 cup
Corn tortillas
grain8
Queso fresco, crumbled
dairy100 g
Imperial measurement: 1 cup
Crema mexicana or sour cream
dairy120 ml
Imperial measurement: 1/2 cup
White onion, thinly sliced
vegetable1/2
Fresh epazote leaves (optional)
herb4
Method
Cook the black beans
PT100MRinse the dried beans and soak them overnight in water. Drain, then place in a large pot with fresh water, the quartered onion, garlic, and optional epazote. Bring to a boil, reduce heat, and simmer until beans are tender, about 1.5 to 2 hours. Add more water as needed. Once tender, season with salt and let cool slightly.
Prepare the chiles
PT20MWhile beans cook, toast the dried chiles in a dry skillet over medium heat for a few seconds until fragrant. Place them in a bowl, cover with hot water, and let soak for 15 minutes until soft. Drain and set aside.
Blend the bean sauce
PT5MTransfer about 2 cups of the cooked beans (with some cooking liquid) to a blender. Add the soaked chiles and blend until completely smooth. If too thick, add a little more bean liquid or water. The sauce should be pourable but not watery. Season with salt to taste.
Assemble and fry
PT5MHeat a thin layer of oil in a skillet over medium heat. One by one, lightly fry the tortillas in the oil for about 10 seconds per side. They should be soft but not crisp. Drain excess oil on paper towels.
Coat in bean sauce
PT5MDip each fried tortilla into the bean sauce, making sure both sides are coated. Place the tortillas on a plate. You can either fold them into quarters or leave them flat to stack.
Serve and garnish
PT2MPlace the enfrijoladas on individual plates, top with crumbled queso fresco, a drizzle of crema, and sliced onion. Serve immediately.
Equipment
- Blender
- Large pot
- Skillet
- Paper towels
Nutrition facts
Tips
- Traditionally, enfrijoladas use a bean sauce that is not too thick, if your sauce becomes too thick, thin it with some bean cooking liquid or warm water.
- For a richer flavor, you can use lard instead of vegetable oil for frying the tortillas.
- If you're short on time, you can use canned black beans, but rinse them well and simmer with onion, garlic, and chiles before blending for better flavor.
- To make this vegan, omit the dairy toppings and use avocado slices or a vegan crema instead.
Serving suggestions
- Serve enfrijoladas with a side of Mexican rice, a simple green salad, or pickled jalapeños. They also make a hearty breakfast when topped with eggs.
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Recipe by
Camila Morales
Specialises in Mexican cuisineCamila makes mole that takes three days. She says shortcuts are for the weak. Her abuela approves.
Describe yourself in three words: Patient, serious, deeply traditional.