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:


Substitute Options

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.

Vegetables broth: 

This is a very important player in this recipe. For best results I recommend choosing the first option if possible:

  1. 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.
  2. 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.

vegan enfrijoladas

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

More Delicious Vegan Mexican Recipes:

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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  • Author: Anna Rios
  • Total Time: 15 minutes
  • Yield: 810 1x
  • Diet: Vegan


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!


  • 2.5 cups of cooked black beans or beans of choice
  • 1 cup vegetable broth
  • 1/4 onion, diced
  • 1 serrano pepper, diced
  • 1 tbsp oil
  • 810 corn tortillas
  • Salt to taste

Toppings (optional):


  1. Set a medium pan on medium-high heat and add oil. Once hot, add diced onion and Serrano pepper. Sauté for 5 minutes or until fragrant.
  2. Add cooked black beans (or beans of choice) to pan and let heat up completely. Once heating up, mash with the back of a spatula or potato masher.
  3. Once beans have been mashed well, add vegetable broth, stir in slowly, and bring to a simmer.
  4. Turn down to a low simmer to avoid drying them out and submerge one tortilla at a time. Make sure to fully cover tortilla in bean mixture for at least 1 minute but not longer to avoid it getting too soggy.
  5. Repeat the process until all tortillas have been dunked and covered in bean mixture.
  6. Serve on a plate and add vegan queso fresco, cilantro and avocado!


*best when fresh

*can keep in fridge for up to 5 days

*can blend bean mixture for smoother consistency

  • Prep Time: 5
  • Cook Time: 10
  • Category: Mains
  • Method: stove
  • Cuisine: Mexican


  • Serving Size: 2 enfrijoladas

Keywords: enfrijoladas, vegan mexican recipes, easy mexican recipes, simple vegan recipes

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