Tortillas bathed in a silky black bean sauce, filled with cheese, topped with cream and onion.
About this recipe
Enfrijoladas are corn tortillas dipped in a creamy black bean sauce and filled with fresh cheese or shredded chicken. They are garnished with soured cream, crumbled cheese, sliced onion and coriander. A comforting, nourishing breakfast typical of Oaxaca and central Mexico.
History & Origin
Enfrijoladas is a dish with deep pre-Hispanic roots, since both beans and sweetcorn (tortilla) were the staple foods of Mesoamerican civilisations. They are especially traditional in Oaxaca, where the black bean is the star of the local gastronomy and is seasoned with epazote, a native aromatic herb used in México since the time of the Zapotecs. The name 'enfrijolada' follows the pattern of 'enchilada' (in chilli) and 'entomatada' (in tomato): a tortilla bathed in bean sauce. During the colonial period, fresh cheese and cream were added, transforming them into the comforting dish we know today. They are a classic Lenten breakfast as they contain no meat, and in Oaxaca they are traditionally served alongside tasajo (Oaxacan dried beef) and chapulines (grasshoppers).
Estimated cost
£17.92
Total cost
£4.48
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
421
Calories
24g
Protein
36g
Carbohydrates
18g
Fat
4g
Fibre
678mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Blend the cooked black beans with their broth, the chillies de arbol, garlic, quarter onion, epazote sprigs and salt until you have a smooth, pourable sauce. If it is too thick, add more broth.
💡 Epazote is essential for the authentic flavour of enfrijoladas. If you cannot find it fresh, use dried epazote (half the quantity).
- 2
Heat a tablespoon of oil in a wide frying pan over medium heat. Pour in the bean sauce and cook for 8-10 minutes, stirring frequently, until it thickens slightly and the flavours come together. It should have the consistency of a sauce, not a purée.
- 3
Desmenuza el fresh cheese (cheese fresh) y reserva. Rebana la red onion en aros finos.
- 4
In another frying pan, heat a tablespoon of oil over medium heat. Pass the tortillas one by one through the hot oil for 15 seconds per side to soften them without frying. Drain on kitchen paper.
- 5
Sumerge each tortilla en la salsa de bean hot, asegurandote de cubrirla completamente for ambos lados.
- 6
Place the soaked tortilla on a plate, put a tablespoon of fresh cheese (queso fresco) in the centre and roll it up or fold it into quarters. Repeat with the remaining tortillas, placing 3 per plate.
- 7
Drench the enfrijoladas with more hot bean sauce. Top with soured cream, crumbled fresh cheese, red onion rings and coriander leaves.
💡 For a more substantial version, fill the enfrijoladas with shredded chicken as well as the cheese.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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