Authentic and Delicious Enfrijoladas Recipe: A Taste of Mexican Comfort Food

Ingredients

  • 2 cups of black beans
  • 1 cup of chicken broth
  • 4 tablespoons of oil
  • 1 white onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 8 corn tortillas
  • 1 cup of shredded chicken
  • 1/2 cup of crumbled queso fresco
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped red onion
  • 1 avocado, sliced
  • Sour cream, for garnish

Steps and instructions

  1. In a blender, combine the black beans and chicken broth. Blend until smooth.
  2. In a large skillet, heat the oil over medium heat.
  3. Add the chopped white onion and minced garlic to the skillet. Cook until the onions are translucent and the garlic is fragrant.
  4. Pour in the blended bean mixture and salt. Stir well and let it simmer for about 10 minutes until it thickens to a sauce-like consistency.
  5. In the meantime, heat the corn tortillas in another skillet or in the oven until they are warm and pliable.
  6. Dip the heated tortillas one by one into the bean sauce, making sure both sides are well coated.
  7. Fill each tortilla with shredded chicken and fold it in half.
  8. Place the filled tortillas on a serving plate.
  9. Garnish with crumbled queso fresco, chopped cilantro, chopped red onion, avocado slices, and a dollop of sour cream.
  10. Repeat the process with the remaining tortillas.
  11. Serve warm and enjoy your homemade Mexican Enfrijoladas!

Tools for making

  • Blender - For blending the black beans and chicken broth into a smooth mixture.
  • Large skillet - To cook the onion and garlic, and to simmer the bean sauce.
  • Second skillet or oven - To heat the corn tortillas until they are warm and pliable.
  • Serving plate - To arrange and present the enfrijoladas.
  • Grater - To shred the chicken.
  • Knife - For chopping the white onion, garlic, cilantro, and red onion.
  • Cutting board - To provide a surface for chopping ingredients.
  • Spoon or spatula - To stir and mix the ingredients while cooking.
  • Plates and utensils - For serving and enjoying the enfrijoladas.

Recipe variations

  • Vegetarian Option: Omit the shredded chicken and replace it with sautéed vegetables such as bell peppers, zucchini, or mushrooms.
  • Spicy Version: Add chopped jalapeños or serrano peppers to the bean sauce for an extra kick of heat.
  • Cheese Lover's Twist: Add a layer of melted cheese on top of each filled tortilla before garnishing.
  • Protein Variation: Substitute the shredded chicken with cooked and seasoned ground beef or diced grilled steak.
  • Seafood Enfrijoladas: Use cooked shrimp, crab, or fish as a filling instead of chicken.
  • Gluten-Free Option: Replace the corn tortillas with gluten-free tortillas made from alternative flours like almond flour or chickpea flour.
  • Vegan Adaptation: Use vegetable broth instead of chicken broth and omit the cheese and sour cream. Replace with vegan cheese alternatives and vegan sour cream if desired.
  • Herb Infused: Add chopped fresh herbs such as oregano, thyme, or basil to the bean sauce for added flavor.
  • Crunchy Texture: Fry the tortillas until crispy instead of dipping them in the bean sauce for a crunchy enfrijoladas variation.
  • Sweet and Savory: Serve enfrijoladas with a drizzle of honey or maple syrup for a unique flavor combination.

Recipe overview

Enfrijoladas are a delicious and comforting Mexican dish that are perfect for any meal of the day. They are similar to enchiladas, but instead of being smothered in a chili sauce, they are coated in a flavorful black bean sauce. This recipe is simple to follow and uses authentic ingredients to ensure you get the best results. You'll be using black beans, chicken broth, corn tortillas, and a variety of fresh toppings to create this dish. Once you've prepared the black bean sauce and warmed your tortillas, you'll dip each tortilla in the sauce, fill it with shredded chicken, and then garnish with your favorite toppings. The result is a beautifully layered dish filled with bold flavors and various textures. Whether you're new to Mexican cuisine or a seasoned pro, this Enfrijoladas recipe is a surefire way to impress your family and friends. Enjoy!

Common questions

  1. How do I cook the black beans? - In this recipe, we use pre-cooked black beans. You can either use canned black beans or cook dried black beans according to the package instructions before blending them with the chicken broth.
  2. Can I use vegetable broth instead of chicken broth? - Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of this recipe.
  3. Can I use flour tortillas instead of corn tortillas? - While corn tortillas are traditionally used for enfrijoladas, you can use flour tortillas if you prefer. Just keep in mind that the taste and texture may be slightly different.
  4. What can I use instead of queso fresco? - If you can't find queso fresco, you can substitute it with crumbled feta cheese or even grated Monterey Jack cheese.
  5. What can I serve with enfrijoladas? - Enfrijoladas are delicious on their own, but you can also serve them with a side of Mexican rice, refried beans, or a fresh salad.
  6. Can I make enfrijoladas in advance? - While it's best to serve enfrijoladas immediately after assembling them, you can prepare the black bean sauce and shredded chicken in advance. Just reheat them before assembling and serving.
  7. How should I store leftover enfrijoladas? - If you have any leftovers, store them in an airtight container in the refrigerator. They should be consumed within 2-3 days.
  8. Can I freeze enfrijoladas? - It is not recommended to freeze enfrijoladas as the texture of the tortillas and the black bean sauce may become soggy when thawed.

Serving dishes and utensils

  • Blender - For blending the black beans and chicken broth into a smooth mixture.
  • Large skillet - Used for cooking the onions and garlic, and simmering the bean sauce.
  • Another skillet or oven - To heat up the corn tortillas before dipping them in the bean sauce.
  • Serving plate - To place the filled tortillas for serving.
  • Cheese grater - If needed to grate the queso fresco for garnishing.
  • Chopping board and knife - For chopping the white onion, garlic, cilantro, red onion, and avocado.
  • Serving spoon - To scoop and pour the bean sauce onto the tortillas.
  • Dollop spoon - For placing a dollop of sour cream as a garnish.

Origin stories

Enfrijoladas, a beloved dish from Mexico, is essentially a love letter to the humble bean, one of the most important crops in Mexican agriculture. This dish, akin to the more well-known enchiladas, showcases beans in a unique way by turning them into a rich, flavorful sauce that cradles the tortilla, the other cornerstone of Mexican cuisine. The name "enfrijoladas" itself is a playful term derived from "enfrijolar," or, "to be in beans." It's said that the name came to be as a humorous nod to the fact that you're essentially eating tortillas taking a luxurious bath in beans. So, when you're enjoying your homemade enfrijoladas, remember to appreciate the simplicity and versatility of beans, a staple that has been nourishing the people of Mexico for thousands of years.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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