Mexican · PANTRYHOP RECIPE
Enfrijoladas
30 minutes · 4 servings · vegetarian
Enfrijoladas are tortillas coated in bean sauce, a classic home-style dish from central Mexico.
Ingredients
Check you have the quantities below.
- 8 corn tortillas
- 2 cups cooked black beans
- 1 cup water or bean cooking liquid
- 1 tablespoon neutral oil
- 1 garlic clove
- 1/2 teaspoon salt
- 1 cup crumbled queso fresco
- 1/4 cup sliced onion
Let’s make it
- Blend the beans, water, garlic, and salt until smooth; warm the sauce in a saucepan for 5 minutes.
- Heat the oil in a skillet and quickly dip each tortilla in the sauce, then fold or roll it.
- Arrange on plates and spoon more bean sauce over the top.
- Finish with queso fresco and onion, then serve warm.
For kids, keep the sauce smooth and mild, and let them add the cheese themselves.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →