📝 About This Recipe
Enfrijoladas are the soulful, bean-based cousins of enchiladas, featuring lightly fried corn tortillas bathed in a silky, aromatic black bean sauce. Originating from the heart of Mexico, this dish transforms humble pantry staples into a sophisticated breakfast masterpiece that balances earthy richness with bright, fresh garnishes. It is the culinary equivalent of a warm hug, perfect for slow weekend mornings or a nourishing start to your day.
🥗 Ingredients
The Bean Sauce
- 3 cups Cooked Black Beans (with their cooking liquid; canned is fine if rinsed)
- 1 cup Chicken or Vegetable Broth (adjust for desired consistency)
- 1/4 piece White Onion (roughly chopped)
- 2 cloves Garlic (peeled)
- 1 piece Chipotle in Adobo (optional, for a smoky kick)
- 1 piece Epazote leaf or Avocado leaf (dried or fresh for authentic herbal notes)
- 1 tablespoon Lard or Vegetable Oil (for frying the sauce)
- to taste Salt
The Tortillas and Filling
- 12 pieces Corn Tortillas (preferably day-old as they absorb less oil)
- 1/2 cup Vegetable Oil (for lightly frying the tortillas)
- 1.5 cups Queso Fresco or Panela (crumbled)
- 1 cup Shredded Chicken (optional; use leftover rotisserie chicken)
The Garnishes
- 1/2 cup Mexican Crema or Sour Cream (drizzled)
- 1/2 piece Red Onion (thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Place the cooked black beans, broth, chopped white onion, garlic, and chipotle (if using) into a high-speed blender. Blend until the mixture is completely smooth and velvety.
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2
In a large deep skillet or pot, heat one tablespoon of lard or oil over medium heat. Carefully pour in the bean puree—it may splatter, so be ready.
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3
Add the epazote or avocado leaf to the sauce. Simmer on low heat for 8-10 minutes, stirring occasionally, until the sauce thickens to the consistency of heavy cream. Season with salt to taste and keep warm.
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4
In a separate small frying pan, heat the 1/2 cup of vegetable oil over medium-high heat.
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5
Using tongs, pass each tortilla through the hot oil for just 3-5 seconds per side. You want them soft and pliable, not crispy or hard.
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6
Drain the fried tortillas on a plate lined with paper towels to remove excess grease.
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7
To assemble, take a warm tortilla and dip it completely into the warm bean sauce using tongs or a fork, ensuring it is fully coated.
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8
Place the bean-soaked tortilla on a serving plate. Add a tablespoon of crumbled cheese and a little shredded chicken (if using) to the center.
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9
Fold the tortilla in half or roll it up like a taco. Repeat with three tortillas per plate.
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10
Once the plate is assembled, ladle an extra generous spoonful of the warm bean sauce over the top of the folded tortillas.
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11
Garnish immediately with a drizzle of Mexican crema, more crumbled queso fresco, sliced red onions, avocado, and a sprinkle of fresh cilantro.
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12
Serve immediately while the tortillas are tender and the sauce is steaming hot.
💡 Chef's Tips
If the bean sauce becomes too thick while simmering, whisk in a little more broth or water to loosen it. Lightly frying the tortillas is a crucial step; it creates a fat barrier that prevents the tortillas from turning into mush when they hit the sauce. For an authentic herbal aroma, toast the avocado leaf over an open flame for 5 seconds before adding it to the sauce. If you prefer a vegetarian version, swap the chicken for sautéed mushrooms or simply extra cheese. Always use corn tortillas; flour tortillas do not hold up well to the soaking process and will lose their texture.
🍽️ Serving Suggestions
Pair with a side of 'Huevos Estrellados' (sunny-side-up eggs) placed right on top for a protein-packed breakfast. Serve with a steaming mug of Café de Olla (spiced Mexican coffee) to complement the earthy beans. A side of pickled jalapeños provides a bright, acidic crunch that cuts through the richness of the cream and cheese. Freshly squeezed orange juice or a hibiscus 'Agua de Jamaica' makes for a refreshing beverage pairing.