Enfrijoladas Mexicanas have a way of transporting me straight back to my abuela’s kitchen. The aroma of warm black beans, softened corn tortillas, and a hint of epazote is pure comfort. I remember sitting at her worn wooden table, waiting for a plate piled high with these saucy delights, each bite a perfect balance of creamy, savory, and slightly tangy. If you’re looking for truly authentic enfrijoladas that are surprisingly simple to whip up, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Enfrijoladas Mexicanas
This dish is a winner for so many reasons! You’ll adore how simple it is to bring a taste of Mexico to your table.
- Incredibly comforting and satisfying
- Uses simple, budget-friendly ingredients
- Perfect for a quick weeknight dinner
- A fantastic way to use up leftover beans
- This is truly an easy enfrijoladas recipe
- Customizable with your favorite fillings
- A delicious and wholesome option
- You’ll find it’s an easy enfrijoladas recipe for any skill level
Ingredients for Enfrijoladas Mexicanas
Gathering your Enfrijoladas ingredients is the first step to making these amazing Mexican bean dishes. I always make sure my black beans are well-cooked and tender for the creamiest sauce possible.
- 2 cups cooked black beans – these form the base of our velvety sauce
- 1 cup bean broth – or water, for blending the sauce
- 2 tablespoons lard – or vegetable oil for a vegetarian option
- 1 medium onion, chopped – about 1 cup, divided for sauce and garnish
- 2 cloves garlic cloves – minced for maximum flavor
- 1 teaspoon dried epazote (optional) – adds an authentic herbal note
- Salt to taste – essential for bringing out all the flavors
- 8 corn tortillas – the foundation of our enfrijoladas
- 1 cup queso fresco – crumbled for a salty, creamy finish
- 1 small red onion, thinly sliced – for a sharp bite and color
- ½ cup Mexican crema – or sour cream for drizzling
- ¼ cup cilantro, chopped – for a fresh, herbaceous garnish
How to Make Enfrijoladas Mexicanas
Learning how to make enfrijoladas is simpler than you might think, and the result is incredibly rewarding. Get ready for a truly authentic Mexican breakfast or dinner!
- Step 1: Blend Sauce
First, we’ll create that luscious bean sauce. Grab your blender and combine the 2 cups cooked black beans, 1 cup bean broth (or water if you don’t have broth), the 1 medium onion, chopped (about half of it), 2 cloves garlic cloves, and the optional 1 teaspoon dried epazote. Blend until everything is super smooth and creamy. I find that scraping down the sides a couple of times helps ensure no chunky bits are left behind, making for the perfect velvety texture.
- Step 2: Cook Sauce
Now, let’s cook this beautiful bean mixture. In a medium saucepan, heat the 2 tablespoons lard or vegetable oil over medium heat. Once it’s shimmering, carefully pour in the blended bean sauce. Cook this for about 8-10 minutes, stirring occasionally, until it thickens up nicely and becomes velvety. This cooking process is key to developing that rich flavor. Season generously with salt to taste – don’t be shy, it really makes the flavors pop!
- Step 3: Prepare Tortillas
While the sauce is simmering, it’s time to get your tortillas ready. You want them warm and pliable so they don’t crack when you dip them. I usually warm my 8 corn tortillas on a dry comal or skillet for about 30 seconds per side, or you can wrap them in a damp paper towel and microwave them for a minute. This makes them flexible and ready to soak up all that delicious bean sauce.
- Step 4: Dip & Fill
This is where the magic happens! Working one at a time, dip each warm tortilla into the hot bean sauce, making sure to coat both sides thoroughly. Let any excess drip off for a second. Then, place the saucy tortilla on your plate. Add your preferred filling – shredded chicken is classic, but cheese or even just more beans work wonderfully. Fold the tortilla in half or roll it up, and arrange it on your serving plate. Repeat with the remaining tortillas.
- Step 5: Garnish
Now for the finishing touches that make these enfrijoladas truly special! Drizzle a little extra warm bean sauce over the folded tortillas. Sprinkle generously with the crumbled 1 cup queso fresco, the thinly sliced 1 small red onion, a good dollop of ½ cup Mexican crema, and a scattering of fresh, chopped cilantro. The contrast of textures and flavors from these garnishes is just divine.
- Step 6: Serve Warm
Finally, serve your gorgeous homemade enfrijoladas immediately! They are best enjoyed piping hot. For a complete and satisfying meal, I love serving them alongside some fluffy Mexican rice or a simple side salad. This completes the experience of learning how to make enfrijoladas that are both beautiful and delicious.
Pro Tips for the Best Enfrijoladas Mexicanas
To elevate your homemade enfrijoladas from good to absolutely spectacular, I’ve picked up a few tricks over the years. These tips will ensure your dish has that authentic flair and perfect texture every time.
- For the creamiest sauce, don’t skip blending the beans with the aromatics until completely smooth.
- Warm your tortillas gently; if they’re too hot, they can break when dipping.
- Don’t overcrowd the serving plate when dipping; work in batches if needed.
- Taste and adjust the salt in the bean sauce before serving – it makes a huge difference!
What’s the secret to perfect Enfrijoladas Mexicanas?
The absolute secret to truly perfect, authentic enfrijoladas lies in the sauce’s consistency and flavor. Blending the beans with broth and aromatics until silky smooth, then simmering it to thicken and develop a rich taste, is key. Don’t forget that pinch of epazote if you can find it!
Can I make Enfrijoladas Mexicanas ahead of time?
Yes, you can prep components ahead! The bean sauce can be made a day in advance and stored in the refrigerator. You can also warm and soften your tortillas just before assembling. However, for the best texture, it’s ideal to dip and assemble the enfrijoladas right before serving.
How do I avoid common mistakes with Enfrijoladas Mexicanas?
A common pitfall is using dry, crumbly tortillas; always warm them to keep them pliable. Another mistake is a watery sauce; ensure you simmer it to the right velvety consistency. Lastly, don’t undersalt the bean sauce – it needs that saltiness to balance everything out beautifully.
Best Ways to Serve Enfrijoladas Mexicanas
Serving your homemade enfrijoladas is almost as much fun as making them! These delicious dishes are wonderfully versatile. For a classic experience, I love to serve them with a side of fluffy Mexican rice or a simple green salad tossed with a light vinaigrette. They also make a fantastic option for a hearty Mexican breakfast enfrijoladas spread, perhaps with some scrambled eggs and a side of fruit.
Another favorite way to enjoy them is with a dollop of guacamole or some sliced avocado for added creaminess. Don’t be afraid to get creative with your sides! A small bowl of pickled jalapeños or a refreshing horchata can also complement the rich bean sauce beautifully. The key is to let the enfrijoladas shine while offering a few complementary flavors and textures.
Nutrition Facts for Enfrijoladas Mexicanas
Here’s a look at the nutritional breakdown for a single serving of these delicious enfrijoladas, giving you a good idea of what you’re enjoying.
- Calories: 300 kcal
- Fat: 12 g
- Saturated Fat: 4 g
- Protein: 10 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Sugar: 2 g
- Sodium: 500 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Enfrijoladas Mexicanas
Even though these enfrijoladas Mexicanas are best enjoyed fresh, I know life gets busy, and sometimes you need to store them. Properly storing your enfrijoladas with beans will help maintain their delicious flavor and texture. Once they’ve cooled completely, pack them into an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days. If you want to make a larger batch and freeze them for later, that’s totally doable too! Wrap individual portions tightly in plastic wrap, then in foil, and freeze for up to 3 months. This makes having homemade enfrijoladas a breeze whenever a craving strikes.
When you’re ready to reheat, the method depends on how you stored them. For refrigerated enfrijoladas, you can gently warm them in a skillet over low heat, or pop them in a moderate oven (around 325°F or 160°C) until heated through. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Alternatively, you can reheat them directly from frozen in a low oven, which might take a little longer. Just be sure to heat them gently to avoid drying them out!
Frequently Asked Questions About Enfrijoladas Mexicanas
What are enfrijoladas?
What are enfrijoladas? They are a simple yet incredibly satisfying Mexican dish where corn tortillas are lightly fried or warmed, then dipped into a warm, creamy black bean sauce. They are typically folded or rolled and then topped with garnishes like queso fresco, crema, and onions. Think of them as a cousin to enchiladas, but with a distinct, comforting bean-based sauce.
Can I use canned beans for enfrijoladas?
Absolutely! Using canned black beans is a fantastic shortcut that makes this recipe even quicker. Just make sure to rinse them well before blending them into your sauce. You’ll still want to blend them with some bean broth or water to achieve that smooth, velvety consistency that makes these enfrijoladas Mexicanas so special.
What filling is best for enfrijoladas?
While the basic enfrijolada is delicious on its own, fillings add another layer of flavor and texture. Shredded chicken or pork is a very popular choice, adding a savory protein boost. For a vegetarian option, crumbled paneer or a simple mix of sautéed vegetables works wonderfully. Some people even enjoy them simply with extra beans and cheese inside!
Are enfrijoladas spicy?
Traditionally, enfrijoladas are not inherently spicy, but they are very flavorful due to the beans, garlic, and onion. The heat comes from the garnishes you choose to add. If you like a bit of a kick, you can add finely chopped jalapeños or serrano peppers to the bean sauce, or serve them with a side of your favorite hot sauce. So, you can totally customize the spice level to your preference!
Variations of Enfrijoladas Mexicanas You Can Try
While the classic version is absolutely divine, I love experimenting with different ways to enjoy these comforting Mexican bean dishes. Here are a few variations that are always a hit in my kitchen, offering something for everyone!
- Chicken Enfrijoladas: For a heartier meal, I often add shredded, seasoned chicken right into the folded tortillas. It’s a fantastic way to use up leftover roasted chicken and turns these into a complete, satisfying dinner. It’s easily one of my favorite takes on a traditional Mexican enfrijoladas recipe.
- Vegetarian/Vegan Option: To make these entirely plant-based, simply swap the lard for vegetable oil or avocado oil when cooking the sauce. For the crema, use a dairy-free sour cream or a drizzle of cashew cream. It’s a simple switch that keeps all the amazing flavor intact.
- Baked Enfrijoladas: If you prefer a less saucy, more casserole-like dish, you can assemble them and bake them in the oven. Arrange the dipped and filled tortillas in a baking dish, spoon extra sauce on top, and bake until heated through and bubbly. This is a great method if you’re preparing them for a crowd.
- Spicy Kick: For those who enjoy a bit of heat, I love adding a finely minced chipotle pepper in adobo sauce to the bean mixture before blending. You can also sprinkle some thinly sliced jalapeños or a dash of your favorite hot sauce over the top when serving to give them a welcome spicy boost.
Enfrijoladas Mexicanas: 1 Easy Authentic Dish
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enfrijoladas Mexicanas are a comforting and flavorful dish featuring corn tortillas dipped in a creamy black bean sauce, garnished with queso fresco, red onion, and Mexican crema. This recipe is easy to prepare, budget-friendly, and customizable to your taste.
Ingredients
- 2 cups Cooked Black Beans
- 1 cup Bean Broth
- 2 tablespoons Lard
- 1 medium Onion, Chopped
- 2 cloves Garlic Cloves
- 1 teaspoon Dried Epazote (Optional)
- Salt to taste
- 8 pieces Corn Tortillas
- 1 cup Queso Fresco
- 1 small Red Onion, Thinly Sliced
- ½ cup Mexican Crema
- ¼ cup Cilantro, Chopped
Instructions
- Blend Sauce: Combine cooked black beans, bean broth, chopped onion, garlic, and optional epazote in a blender. Blend until smooth and creamy.
- Cook Sauce: In a medium saucepan, heat lard or vegetable oil over medium heat. Add the bean mixture and cook for 8-10 minutes until thick and velvety. Season with salt to taste.
- Prepare Tortillas: Gently warm your corn tortillas on a griddle or in the microwave until pliable.
- Dip & Fill: Dip each tortilla in the hot bean sauce, coat both sides, add preferred filling, fold, and arrange on a serving plate.
- Garnish: Drizzle additional bean sauce over the enchiladas and finish with queso fresco, red onion, crema, and cilantro.
- Serve Warm: Present your enfrijoladas alongside a side of rice or salad for a complete meal.
Notes
- Consider adding avocado slices for an extra creamy touch.
- Can be made vegetarian, vegan, or with added shredded meats.
- For a spicier kick, add diced jalapeños or chipotle sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauce preparation, dipping, and garnishing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 10 mg
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