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Enfrijoladas with Chorizo

Name: Enfrijoladas with Chorizo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 to taste salt; 400 g cooked black beans; 0.25 white onion; 3 sprigs fresh coriander; 12 corn tortillas; 80 g fresh cheese (queso fresco); 3 sprigs epazote; 1 tbsp vegetable oil; 200 g Mexican chorizo; 2 cloves garlic; 4 tbsp soured cream

35 min (15 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Tortillas in black bean and epazote sauce topped with golden Mexican chorizo.

About this recipe

Corn tortillas bathed in a thick, aromatic black bean sauce with epazote, topped with golden, crispy Mexican chorizo. Enfrijoladas are the lesser-known sibling of enchiladas but with an equally powerful personality. The bean sauce wraps the tortillas in earthy creaminess that contrasts beautifully with the spiced chorizo.

History & Origin

Enfrijoladas belong to the great family of 'bathed antojitos', alongside enchiladas and entomatadas - a culinary category rooted in pre-Hispanic cooking. The black bean, known as frijol de castilla, was the fundamental protein food of Mesoamerican civilisations, who combined it with epazote, a herb sacred for both medicinal and culinary use. Enfrijoladas are particularly popular in south-eastern states: Oaxaca, Chiapas and Yucatan, where black beans dominate local cooking. Chorizo, of Spanish origin, found its most expressive Creole form in Mexico: seasoned with ancho chilli, apple cider vinegar and spices until it became something entirely different from its Iberian ancestor. The union of black beans and Creole chorizo creates a symphony of flavours that defines the mestizo gastronomy of south-eastern Mexico.

Estimated cost

£16.00

Total cost

£4.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

550

Calories

25g

Protein

45g

Carbohydrates

30g

Fat

12g

Fibre

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Blend the cooked black beans with their broth, epazote, garlic and onion until you have a smooth, creamy sauce. If it is too thick, add more broth.
💡 The sauce should have the consistency of single cream - not too liquid nor so thick that it won't coat the tortillas.
2
Heat 1 tablespoon of oil in a saucepan. Pour in the strained bean sauce and cook for 8 minutes over medium heat, stirring to prevent sticking. Season with salt.
3
In a separate frying pan, crumble the chorizo and fry over medium-high heat without additional fat until golden and crispy (8–10 minutes). Drain on kitchen paper.
4
Warm the tortillas on a comal over medium heat. Using tongs, dip them one by one into the hot bean sauce, making sure they are well coated.
5
Fold the tortillas into quarters or roll them and place on the plate. Cover with more bean sauce, crispy chorizo, soured cream, crumbled fresh cheese and coriander.