You’ll want to make this easy meal on repeat.
Its a hearty, nourishing dish made of inexpensive ingredients and its easy to assemble.
Youll make it once, appreciate its easy comfort, and want to make it on repeat.
Sally Vargas
What Are Enfrijoladas?
Think of enfrijoladas as the distant cousin to enchiladas.
The sauce is made from beans instead of tomatoes or tomatillos.
Sally Vargas
The dish has roots in Oaxaca, though its popular throughout Mexico, often served at breakfast.
Although beans are universal in enfrijoladas, the other ingredients depend on the cook.
Cheese, onion, cilantro, and chicken are common.
Sally Vargas
You might also find a cooked egg or crumbled chorizo in the mix, too.
Recipe Swaps and Substitutions
Serving Suggestions
Enfrijoladas are suitable for any meal of the day.
For breakfast, serve as is or top each plate with a poached or fried egg.
Sally Vargas
For dinner, pair them with a bright fresh salad, such as thisJicama Salador thisNopalitosone.
If you happen to have fresh cilantro on your fridge, it makes a pretty garnish.
Add 3/4 of the sliced onion and saute until nearly tender, about 5 minutes.
Sally Vargas
Add the garlic and saute to soften, 2 minutes.
Blend until smooth and creamy.
Taste and add more salt if needed, then blend again.
Sally Vargas
Transfer the beans back to the large skillet set over low heat.
Cook for 4 to 6 minutes at simmer.
The sauce should be the texture of a thick soup.
Sally Vargas
Add more water, if needed, to thin to the appropriate consistency.
Submerge the tortilla in the bean sauce, smothering it completely.
Use a spatula to fold it in half and transfer to a dinner plate.
Continue with remaining tortillas and bean sauce, figuring 2 enfrijoladas per plate.
