Enfrijoladas are corn tortillas soaked in a black bean mixture and topped with queso fresco (fresh cheese), avocado, and cilantro. This dish is authentic, very simple, delicious, and easy to make!
What are Enfrijoladas?
I grew up eating enfrijoladas (4 year-old Anna LOVED them) and I’m pretty sure I was eating them everyday at one point! There are different versions of enfrijoldas but the most authentic is the most simple; made with just beans, broth, onion, pepper, and tortillas. They are so easy, only 5 main ingredients and about 15 minutes of time. They are also super picky eater and kid-friendly!
Want to take these enfrijoladas to the next level? You need to add my vegan queso fresco! First, gather these super simple ingredients:
Beans: I have used canned beans and freshly boiled beans before. Homemade beans are always better but I honestly really loved how canned beans turned out too. I like using both. I typically use black beans but grew up with the pinto bean kind! Choose whichever you like best.
This is a very important player in this recipe. For best results I recommend choosing the first option if possible:
- Water + Bouillon. I love using No Chicken base Better Than Bouillon but you can also use the vegan version of Knorr bouillon (powder). Knorr is actually what they typically use in Mexico.
- Vegetable broth. You would need to buy the packages of vegetable stock. The flavor varies depending on the brand/type of stock.
Onion: It enhances the flavor a ton! Since this dish is so simple, I don’t recommend leaving it out.
Serrano pepper: If you don’t like spicy, leave out or use a milder pepper.
For The Best Enfrijoladas:
Use tongs to flip the tortillas and a spoon to coat them with extra beans.
Avoid soaking the tortilla in pan for longer than a minute because it can break and get super soggy.
If you don’t mind washing another dish, try blending the bean puree for an extra smooth texture!
Eat immediately and eat hot for best results. You can refrigerate for up to 5 days