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  • Author: Anna Rios
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 8-10 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

  • Category: Mains
  • Method: stove
  • Cuisine: Mexican


  • Serving Size: 2 enfrijoladas

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