mexicanveganblack beanscorn tortillasquick dinnerbeginnerstovetop

Enfrijoladas

Name: Enfrijoladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 400 g cooked black beans, drained; 300 ml black bean liquid or water; 80 g white onion, roughly chopped; 2 garlic cloves; 15 g chipotle chili in adobo; 1 g ground cumin; 1 g dried oregano; 10 ml vegetable oil; 5 g fine salt; 8 corn tortillas; 10 ml vegetable oil; 120 g avocado, sliced; 10 g fresh cilantro, chopped; 30 g white onion, finely sliced; 1 lime, cut into wedges

Enfrijoladas are soft corn tortillas wrapped in a velvety, smoky black bean sauce and finished with creamy avocado, fresh cilantro, and crisp onion. This vegan version is quick, comforting, and deeply satisfying, with earthy beans and gentle chipotle heat balanced by bright lime.

30 min

2 servings

522 kcal

Mexican

Ingredients

Salsa de frijol

400 gcooked black beans, drained
300 mlblack bean liquid or water
80 gwhite onion, roughly chopped
2garlic cloves
15 gchipotle chili in adobo
1 gground cumin
1 gdried oregano
10 mlvegetable oil
5 gfine salt

Tortillas y acabado

8corn tortillas
10 mlvegetable oil
120 gavocado, sliced
10 gfresh cilantro, chopped
30 gwhite onion, finely sliced
1lime, cut into wedges

Instructions

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.
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.
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.
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
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.
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.
7
Finish with sliced avocado, chopped cilantro, and finely sliced onion. Serve immediately with lime wedges for squeezing over at the table.

Nutrition per serving

522 kcal

Calories

18g

Protein

71g

Carbs

20g

Fat

18g

Fiber

Notes

•For a milder beginner-friendly version, use 5-10 g chipotle instead of the full 15 g.
•If you have a high-speed blender, the sauce will become especially silky; otherwise blend a little longer and pass through a sieve if desired.
•Corn tortillas are the traditional choice and keep the dish gluten-free unless your packaged tortillas contain wheat.
•These are excellent with a side of simple cabbage salad or Mexican rice if you want a fuller meal.

Background

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.

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