If you love Mexican food then you will love this Mexican enfrijolada recipe. Enfrijoladas are similar to enchiladas. Instead of using enchilada sauce, black bean sauce is used. They
are traditionally made using corn tortillas, with chorizo, chicken or cheese and slathered in a black bean or pinto bean sauce then topped with crumbled queso fresco. This
enfrijolada recipe uses flour tortillas, ground beef and 3 different cheeses: monterey jack, colby and queso fresco. You can serve these cheesy enfrijoladas with salsa,
shredded lettuce, avocado, cilantro, radishes, sour cream. Whatever you like! It’s so good!
Enfrijoladas
Hi friends! If you love fajitas or enchiladas then I know you’ll love this baked enfrijolada! I actually love enfrijoladas more than enchiladas. It takes a bit of prep time but the end result is sooo worth it.
They are so delicious, even my picky 4 year old loves it. This recipe is a great way to get kids to eat their beans. You can leave out the beef or add a more traditional filling like chorizo or chicken or make a cheese only filling.
I don’t eat pork, so I have to use beef or chicken. A little tip, before you add the fillings to your enfrijoladas, pop your corn or flour tortillas into the microwave to make them more pliable then add your fillings.
How to make enfrijoladas
Ingredients:
For the Enfrijoladas:
Your choice of corn or flour tortillas, (I used the medium sized flour tortillas, make sure they are medium sized not large)
Your choice of fillings (cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc)
Your choice of toppings, crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)
For the black bean sauce:
2 cans of black beans (qty 2 15 oz cans with its broth)
1 cup salsa or you can use fresh tomatoes and onions (I love On the border Salsa)
2-3 chipotles in adobo sauce (I used 3 tbs plus the adobo sauce, I like mine a tad spicy)
2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
2 1/4 cups chicken or beef broth (I love to use Better than Bouillon Chicken and Beef Base)
salt and pepper for taste if needed.
Directions:
Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.
Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.
Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted.
You may also like:
Quesadillas in the oven (Sheet Pan Quesadillas), Jamaican Beef Patties , Cheesy Jalapeno Ground Beef Tamale Pie
CHICKEN TACOS WITH HOMEMADE TACO SEASONING AND HABANERO SALSA
- Ingredients:
- For the Enfrijoladas:
- Your choice of medium sized corn or flour tortillas (I used the medium sized flour tortillas)
- Your choice of fillings cooked diced chicken, ground chicken, chorizo, steak, ground beef seafood, etc
- Your choice of toppings crumbled queso fresco, cheddar cheese, monterey jacke etc, cilantro, shredded lettuce, salsa, avocado, thinly sliced radishes, crema, sour cream etc)
- For the black bean sauce:
- 2 cans of black beans qty 2 15 oz cans with its broth
- 1 cup salsa or you can use fresh tomatoes and onions instead if you like I love On the border Salsa
- 2-3 chipotles in adobo sauce I used 3 tbs plus the adobo sauce, I like mine a tad spicy
- 2 tbs to 1/4 cup of adobo sauce from the can of chipotles in adobo sauce
- 2 1/4 cups chicken or beef broth I love to use Better than Bouillon Chicken and Beef Base
- salt and pepper for taste if needed.
-
Preheat oven to 350 degrees Fahrenheit. Add all of the black bean sauce ingredients into a food process and puree until smooth. Season with salt and pepper for taste. Add more adobo sauce and chipotle pepper if needed and puree again. Pour the black bean sauce into a large bowl.
-
Spread some of the black bean sauce evenly over the bottom of a 9X13 pan. Pop the tortillas in the microwave for about 10-20 seconds to make them soft and pliable. Using tongs or your hands, dip the tortilla into the black bean sauce and coat both sides. Transfer to a plate then add your fillings.
-
Fold the tortilla in half two times. They should look like triangles. See pic right above. Pour the remaining bean sauce into the pan and add your choice of cheeses. I was able to fit 8 tortillas in my pan. Bake at for 15-20 minutes or until the cheese has melted. Top with your favorite toppings.
Couple tips:
Microwave the tortillas first to make them more pliable.
If you have any leftover black bean sauce. You can add it to a tightly sealed container and refrigerate for 3-4 days.
Try to use the medium sized tortillas. The larger ones probably won't fit in a 9X13 pan. If you like to use the small tortillas add the fillings then just fold them in half and place in the pan.
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These look super yummy! I’m not a huge fan of black beans but I think that I would like them the way you use them in this recipe! Another winner 🙂
These look so delicious. I have never heard of this dish before. I will have to make soon because I love enchiladas.
Oh my! These look fantastic! I love that it is baked together like a casserole. This would travel well for a potluck.
Definitely making this for dinner this week! Looks so good!
Let me know how it goes Lauren! Thank you so much!
I honestly don’t know enfrijoladas, I do make enchiladas though!
Enfrijoladas should be in my to do list, thanks for the recipe!
Try it. I think you’ll like it! I love to make the breakfast version it’s so good too! Thank you!
Black bean sauce + radishes = match made in heaven! You are speakin’ my language now April! I haven’t made this dish before… now I totally need to!
It’s so delicious. Thank you Catherine!
I love how you can adapt this to make it completely vegan friendly. This is defiantly on my list to make and you presentation makes it even more delectable!
Yes, it’s delicious even without meat! Thank you so much!
Enchiladas and black beans are my favorite!! Now I have to try this recipe, looks like a amazing combination of my two favorite things!
You will love it Tiffany! 🙂
Yum! I had never heard of enfrijoladas before. They look incredible. Can’t wait to try this at home.
They are soooo good and fulfilling! Let me know how it goes. Thank you Tara!
Thanks for this recipe April. My kids refuse to eat anything close to beans, so I’m always looking for ways to sneak them in. I’ll certainly give this recipe a try!
You’re welcome Amelie! Let me know how it goes!
I want to eat everything that has queso fresco in it! Also, love the combination of cheese and beans, it is delicious! Living in South Africa is difficult for me to find traditional corn foods like tortillas, so i’m glad this can be done with flour tortillas. Nonetheless, to me, there is no replacement for corn tortillas, way better than the flour ones!
Maybe I need to make my own corn tortillas because the store brands taste very, hmmm not sure how to put it, but gritty for some reason. I don’t like it at all. Thanks!
I love this twist , my kids lovesenchiladas. I will use turkey meat to make it because I am not pork eater either, nothing religious I just do not get along with pork ?. Thanks for sharing this deliciousness ?
They will loooove this. Thank you so much Armelle!
Oh my gosh, these look delicious! I’ve always made enchiladas, but never thought to change the red sauce out for a bean sauce. I’ll have to try it!
Definitely try it out. I love it more than enchiladas! Thank you!