Enfrijoladas!!! = Enchiladas in Black Bean Sauce

Hello everyone! The other day I made one of my favorite Mexican recipes, an easy dinner recipe that never gets old… Enfrijoladas! I know the name might be hard to pronounce (en-free-hole-a-das) but this dish is basically a different kind of enchiladas covered in Black Bean Sauce. And they are delicious!

I make Enfrijoladas using 2 cheeses, Oaxaca o Manchego for the filling inside the tortillas and Queso Fresco for the finishing touch. If you cannot find Oaxaca or Manchego cheese, do not panic, just use the Mexican Shredded Mix, you won’t be offending anyone and the flavor is still pretty good. This dish is great if you are vegetarian because you don’t need meat inside, although if you are not vegetarian and would like to add shredded chicken inside the tortilla, it’s good too! But the way I like them the most  is just with cheese.

This is also also a very affordable dish that is full of flavor and nutrients. I use canned beans for this recipe because it’s fast and easy, but if you prefer to cook your own beans, that would make this dish even healthier as it would reduce the sodium significantly.

The best way to serve Enfrijoladas is with Pico de Gallo as a topping. The crisp and crunchy texture of the fresh ingredients in the Pico de Gallo are the perfect contrast with the softness of the tortillas covered in the rich black bean sauce. The only trick to this dish is that you have to serve and eat imediatly to enjoy it at it’s best.

For side dish, I like to serve a plate of jicama in julienne sprinkled with lime juice and Tajin, my favorite spice. I love Tajin so much I have a full shelf dedicated to it. I serve it in popcorn, cucumbers, oranges, mango, you name it, it goes perfect!


Serves 4

1 can Black Refried Beans (I like brands like La Costena, Goya)

16 corn tortillas (recommended brands: Ole, Mi Pueblito, Shop Rite)

1 Oaxaca Cheese shredded or buy Mexican Shredded Cheese Mix

2 cups of Queso Fresco, shredded

In the blender, blend the beans with 1 cup of water until it reaches a thick sauce consistency.

In a sauce pan, simmer the bean sauce and keep in low heat until ready to serve.

In a small frying pan, add 1 tbsp of canola oil. When hot, quickly pass the tortilla through the oil, drain the excess, and place in plate.

Add cheese into tortilla and fold it in half. Repeat these steps with all tortillas.You can also fold it twice to give it a fun, different shape, be creative and do what you enjoy the most!

When ready to serve, cover the tortillas in the warm Black Bean Sauce.

Sprinkle the shredded Queso Fresco over the Enfrijoladas.

Add Pico de Gallo on top (as much as you’d like)

Serve immediatly and enjoy!


Pico de Gallo

2 roma tomatoes, chopped

1/2 cup chopped white onion

1 chile serrano or jalapeno, seeded, chopped

1/4 cup cilantro, chopped

Mix all ingredients, add salt to taste an enjoy!


Jicama with Tajin

With a good, sharp knife (I have a thing for knives, love to use the best and most sharp and put them up to challenges like jicama!), peel the outer skin of the jicama.

Slice jicama in julienne.

Squeeze the the juice of 2 limes (depending on the limes you might to use more).

Sprinkle Tajin all over.

You will love the freshness of this very simple side dish! I have this as a snack all the time!









One thought on “Enfrijoladas!!! = Enchiladas in Black Bean Sauce

  1. Sometime would you post a photo of real Mexican chorizo? I used to get it in Pittsburg, CA but haven’t seen it since leinavg the state (and country!). It’s very hard to describe to someone who has never come across it. They always think I mean the Spanish or Portugese cured kind. I remember it as soft and feeling like warm flesh inside the casing, very red and with a hint of cinnamon. And outside the casing that wonderful crusty texture you speak of.

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