Enfrijoladas

Nutrition · per serving

Steps

1. 1

   Prepare everything first for smooth cooking: roughly chop the onion for the bean sauce, finely slice the onion for finishing, chop the cilantro, slice the avocado, and cut the lime into wedges.

   80 g white onion, roughly chopped30 g white onion, finely sliced10 g fresh cilantro, chopped120 g avocado, sliced1 lime, cut into wedges
2. 2

   Heat 10 ml vegetable oil in a saucepan over medium heat. Add the roughly chopped onion and cook for 3-4 minutes until softened but not browned. Add the garlic cloves and cook for 30 seconds, stirring so the garlic becomes fragrant without burning.

   10 ml vegetable oil80 g white onion, roughly chopped2 garlic cloves
3. 3

   Add the cooked black beans, black bean liquid or water, chipotle chili in adobo, ground cumin, dried oregano, and fine salt. Bring to a gentle simmer and cook for 5 minutes so the flavors meld and the beans heat through.

   400 g cooked black beans, drained300 ml black bean liquid or water15 g chipotle chili in adobo1 g ground cumin1 g dried oregano5 g fine salt
4. 4

   Blend the bean mixture until completely smooth. Return it to the pan and simmer for 2-3 minutes, stirring often, until it coats the back of a spoon like a light cream sauce. If it thickens too much, loosen with a splash of water.

5. 5

   While the sauce finishes, warm a large frying pan or comal over medium heat. Lightly brush in 10 ml vegetable oil, then heat the corn tortillas for about 20-30 seconds per side, just until pliable and aromatic. Stack them under a clean towel to keep soft; this prevents cracking when folding.

   10 ml vegetable oil8 corn tortillas
6. 6

   Dip each warm tortilla into the hot bean sauce to coat both sides, fold it in half, and place two tortillas on each plate. Spoon the remaining bean sauce over the top generously.

   8 corn tortillas
7. 7

   Finish with sliced avocado, chopped cilantro, and finely sliced onion. Serve immediately with lime wedges for squeezing over at the table.

   120 g avocado, sliced10 g fresh cilantro, chopped30 g white onion, finely sliced1 lime, cut into wedges

Origin & History

Enfrijoladas are a traditional Mexican antojito made by coating tortillas in a savory bean sauce, much like enchiladas are coated in chile sauce. They are especially associated with home cooking and frugal, deeply flavorful meals built from staple ingredients such as maize and beans. Versions vary across regions, with different beans, cheeses, creams, and garnishes depending on local custom.