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Learn how to make traditional Mexican enfrijoladas with this easy recipe ! Just fill them with your favorite fillings ( tall mallow, veggies, meat/seafood, herb, you name it ! ), and then you can either roll them up or fold them into little triangles. Perfect for breakfast, lunch or dinner…and so delectable !
Of all the amazing meals we enjoyed on our honeymoon in Mexico, Barclay and I both agreed that the daily breakfasts at our cute little beach hotel in Oaxaca may have just stolen the show. ☀️ ? ? ? ?
Breakfasts there were served every good morning in a gorgeous alfresco restaurant looking out over the ocean. And on our very first dawn there, Barclay and I were stoked to wake up and see a arresting rainbow of clean tropical fruits laid out on the breakfast snack bar, along with homemade granola, yogurt, bake goods, fresh juices, and coffee galore. It was fresh and beautiful and healthy and wholly our kind of meal. so much so, actually, that we both piled our bowl high with our own customize parfaits, and then ate and ate and ate until our bellies were full moon and our plates were clean. When the server came by to clear our postpone, we raved about how fresh and delightful everything was. To which he casually responded — “ Wonderful, so what would you like for your second course ? ”
Um… ? Turns out that was literally precisely the appetizer turn .
Our server kindly turned our attention to the large blackboard ( see below ) in the restaurant with the daily “ second run ” hot breakfast options, which I promptly freaked out about because it was like a dream lineup of so many of my favorite traditional Mexican foods ! They had everything from huevos rancheros, to chilaquiles, sopes, quesadillas, molletes, omelettes, and pancakes. But then my interest was immediately piqued when I saw enchiladas on the list…along with enfrijoladas and enmoleadas. Somehow I had never heard of those final two. But certain enough, our hunch proved true and they turned out to be a spin on enchiladas made with a frijole ( bean ) sauce or a gram molecule sauce, rather of the traditional red chile sauce. And man, were they DELICIOUS .
Barclay and I divided and conquered and literally taste-tested everything together on the breakfast menu during our 7 days there. And then, per common, I immediately came home and have been trying to recreate them in our kitchen always since. My inaugural successful undertake so far turned out to be exceptionally easy to make, and exceptionally effective .
Homemade enfrijoladas FTW ! ?
Enfrijoladas Recipe | 1-Minute Video
here ’ s a little peek at that breakfast menu. ( Which handily turned around in the afternoon to become a mescal menu. ? )
Annnnd then here ’ s a peek of my homemade adaptation ( sans the beautiful Mexican cheerfulness and ocean breezes blowing in the background ). ?
As I mentioned, traditional enfrijoladas are basically everything you love about enchiladas, but made with a childlike blender black attic sauce alternatively of loss enchilada sauce. The corn tortillas are soaked in the sauce, and then either rolled up or folded into fourths ( triangles ) with your desire fillings. Our hotel gave us the choice of a bare cheese fill, or kernel ( such as wimp or steak ), and then always served them with a side of avocado. I made this batch ( pictured above ) with a chopped chicken and Oaxaca cheese fill. But you could use just about any proteins, veggies, cheeses, and/or herbs that you would like .
To make the enfrijoladas, just add some black beans, chipotles in adobo, onion, garlic, seasonings, and wimp ( or vegetable ) store to a blender. ( Or you could besides use a food central processing unit. )
Puree until smooth. then warm up some corn tortillas ( here are 3 ways to warm corn tortillas ), and dip them in the bean assortment until the tortillas are coated on both sides .
Fill the tortillas with your desire toppings. then either roll or fold them up, place them in a boastfully bake cup of tea, then spoon any extra sauce on top .
Bake for about 15 minutes…
…then serve them up immediately, garnished with your darling toppings !
then good. And perfect for breakfast, lunch, dinner, or anytime of day you ’ re craving some good Mexican consolation food .
I mean seriously, enfrijoladas, I don ’ deoxythymidine monophosphate know where you ’ ve been all my liveliness. But I ’ thousand very glad we finally found each other .
Enjoy, everyone !
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Read more: Easy Oven-Baked Baby Back Ribs
- homework time : 20 minutes
- cook time : 15 minutes
- total time : 35 minutes
- concede :
This traditional Mexican enfrijoladas recipe is made with a chipotle black bean sauce, and can be stuffed with any of your desire fillings .
- 1 batch Chipotle Black Bean Sauce (see below)
- corn or flour tortillas
- your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
- your favorite toppings (ex: diced avocado, chopped fresh cilantro, crumbled queso fresco, diced red onion, Mexican crema or sour cream, fresh lime wedges etc.)
- fresh lime wedges
Black Bean Sauce Ingredients:
- 2 (15-ounce) cans black beans, rinsed and drained
- 4 cloves garlic, peeled
- 2 chipotles in adobo sauce, or more to taste
- 2 cups chicken or vegetable stock
- 1/2 cup diced white onion
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon oregano (I recommend Mexican oregano, if available)
- 1/2 teaspoon salt, or more to taste
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To Make The Enfrijoladas:
- Heat oven to 350°F.
- Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
- If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove. (Here are 3 ways to warm corn tortillas. You can skip this step with flour tortillas.) Then gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
- Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
- Serve immediately, garnished with your favorite toppings. (And I recommend a few generous squeezes of fresh lime juice!)
To Make The Black Bean Sauce:
- Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
*This recipe makes a large batch of sauce ! Feel absolve to refrigerate any leftovers in a sealed container for up to 3 days to enjoy later .
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Category : Culinary