Enfrijoladas

Enfrijoladas are a Mexican dish made with corn tortillas soaked in a flavorful refried bean sauce and topped with queso fresco (fresh cheese), avocado, and cilantro. This dish is authentic, simple, delicious, and easy to make!

What are Enfrijoladas?

If you’re looking for a quick, nutritious, and delicious plant-based meal, enfrijoladas are here to save the day! These bean-covered tortillas are rich, creamy, and packed with bold Mexican flavors. Whether you’re feeding a crowd or just making a cozy dinner for two, enfrijoladas are an easy way to elevate simple pantry staples into something extraordinary.

I grew up eating enfrijoladas (4-year-old Anna LOVED them, and still does!) and I’m pretty sure I was eating them every day at one point. Enfrijoladas are similar to enchiladas but covered in a bean sauce rather than a chili sauce.

Why You’ll Love This Recipe

1. Simple Ingredients: This recipe uses pantry staples like beans, tortillas, and a few spices.
2. Affordable: You can make an entire batch of enfrijoladas for a family of 4 for about $10.
3. Customizable: Add your favorite toppings and fillings to make this dish uniquely yours.
4. Plant-Based: Naturally vegan and loaded with fiber, protein, and nutrients.
5. Quick to Make: Ready in under 30 minutes, perfect for busy weeknights.
6. Authentic Flavor: Inspired by traditional Mexican cuisine, this recipe brings the taste of home to your table.

Key Ingredients

• Cooked Beans: Black beans work perfectly, but pinto or red beans are also great options. Homemade beans (frijoles de la olla) are always better, but I loved how canned beans turned out. I recommend using whatever you have, both work great.
• Vegetable Broth: Adds depth and a touch of umami to the sauce. I love using Better than Bouillon paste mixed into warm water.
• Corn Tortillas: The foundation of enfrijoladas, they’re naturally gluten-free and flavorful.
• Onion and Garlic: Essential aromatics that build a robust base.
• Serrano or Jalapeño Pepper (optional): For a little heat.
• Puya Chili Pepper (optional): Adds a mild smokiness to the dish. Looking for a mild chili with good flavor? Try Guajillo pepper.
• Toppings: Cilantro, vegan queso fresco, avocado, salsa, or pickled jalapeños take this dish to the next level.

Making Enfrijoladas in 4 Easy Steps

• Prepare the Sauce:
  • Sauté diced onion, whole garlic cloves, and serrano pepper in a pan.
  • Add the puya chili pepper and sauté for another minute.
  • Stir in cooked beans, salt, and vegetable broth. Bring the mixture to a simmer for 5 minutes.

• Blend Until Smooth:
  • Carefully transfer everything from the pan to a blender. Blend until smooth and creamy.

• Reheat the Sauce:
  • Pour the bean puree back into the pan and heat it gently until it reaches a simmer.
• Assemble the Enfrijoladas:
  • Super Soft and Saucy Option:
    • Submerge one tortilla at a time into the bean puree. Let it soak for about a minute.
    • Add optional filling (e.g., avocado or vegan queso fresco). Fold the tortilla in half while still in the pan, then transfer it to a plate.
    • Repeat with remaining tortillas and serve with toppings.
  • More Texture/Less Saucy Option:
    • Warm tortillas on a griddle or comal. Add filling and fold halfway over to close. Place on a plate and pour bean puree over the top.
    • Add your favorite toppings and enjoy.

For The Best Enfrijoladas:

• Use tongs to flip the tortillas and a spoon to coat them with extra beans.
• Avoid soaking the tortilla in a pan for longer than a minute because it can break and get super soggy.
• Eat immediately and eat hot for best results.
• Adjust the Heat: If you prefer a mild flavor, skip the serrano and puya peppers.
• Tortilla Tips: Use fresh corn tortillas for the best texture. If they’re a little stale, warm them up to make them pliable. Some enfrijoladas recipes call for frying them in oil for a few minutes before soaking them in the bean sauce. My mother never made them this way but it’s an option for those who would like to try it.

Tips and Storage

• Make Ahead: The bean puree can be prepared a day in advance and reheated when needed.
• Storage: Store leftover enfrijoladas in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
• Freezing: Freeze the bean puree (without tortillas) for up to 3 months. Thaw and reheat before serving.

Enfrijoladas can be stuffed with cheese but are usually not stuffed with anything at all. I recommend adding anything you’d like as a stuffing or a side. Enfrijoladas are great eaten by themselves but you can also pair them with a side of Mexican rice, calabacitas (Mexican Zucchini), and ensalada de nopal.

This enfrijoladas recipe is a testament to the versatility of plant-based cooking. With minimal effort and maximum flavor, you’ll have a comforting, wholesome dish that’s sure to please everyone at the table. Try it out and let me know how you customize yours!

More Delicious Vegan Mexican Recipes:

Sopa Azteca

Albondigas Soup (Mexican Meatball Soup)

Esquites (Mexican Street Corn)

Torta De Carnitas (Mexican Sandwich)

Caldo De Pollo Vegano (Mexican Chick’n Soup)

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