Enfrijolada

Enfrijoladas

Enfrijoladas are a classic Mexican breakfast of corn tortillas dipped in a smooth, savory bean sauce and folded around a simple filling, topped with cheese, onion, and crema. They are hearty, deeply satisfying, and a staple of home cooking across central Mexico.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) cooked black beans, drained if canned; pinto beans are also traditional in some regions
• •250 ml (1 cup) bean cooking liquid or chicken broth, use broth for a thinner, lighter sauce
• •1 whole (1 medium) white onion, divided
• •2 cloves garlic
• •1 whole (1 small) chipotle pepper in adobo, plus 1 tbsp adobo sauce; optional for gentle heat
• •15 g (¼ cup) fresh epazote leaves, optional, traditional for flavor; substitute a pinch of dried oregano
• •20 g (¼ cup) lard or vegetable oil, lard is traditional for tortillas
• •12 whole corn tortillas, fresh, good-quality tortillas are essential
• •200 g (7 oz) queso fresco or queso panela, crumbled; cotija also works
• •60 ml (¼ cup) Mexican crema, or thin sour cream with a splash of milk
• •15 g (¼ cup) crumbled queso fresco or cotija, for garnish
• •1 whole (1 small) white onion, finely chopped, for serving
• •salt, to taste

Steps

1. 1 Make the bean sauce: Roughly chop half the onion and the garlic. In a saucepan over medium heat, sauté the chopped onion and garlic in a splash of oil for 3–4 minutes until softened and translucent. Add the cooked beans, the chipotle with adobo (if using), and the bean cooking liquid or broth.
2. 2 Simmer gently for 8–10 minutes so the flavors meld. Remove from heat, add the epazote (if using), and blend until completely smooth, adding a little warm water if needed. The sauce should be the consistency of heavy cream; season with salt to taste and keep warm over low heat.
3. 3 Warm the tortillas: Heat the lard or oil in a skillet over medium heat. Lightly fry each tortilla for 10–15 seconds per side until pliable and just starting to blister — do not crisp them like for tacos dorados.
4. 4 Briefly warm the queso fresco or panela slices for the filling in the same pan, just until softened, about 30 seconds per side.
5. 5 Assemble: One at a time, dip each warm tortilla into the warm bean sauce, turning to coat both sides fully. Place on a plate, add a strip of warm cheese down the center, and fold the tortilla in half or roll it like an enchilada.
6. 6 Repeat with the remaining tortillas and arrange on a serving platter, spooning any extra bean sauce over the top.
7. 7 Serve immediately, topped with a drizzle of crema, a sprinkle of crumbled cheese, the finely chopped raw onion, and a few slices of fresh chile if desired. Enfrijoladas are best eaten hot while the tortillas are still soft and the sauce is silky.