Cuisine: Mexican
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 8 Enfrijoladas
Enfrijoladas are similar to enchiladas, except that they're drenched in a creamy black bean sauce. They're easy to make and incredibly versatile.

For me, enfrijoladas are the most flavorful Mexican comfort food there is. They're also my favorite way to repurpose leftover beans and transform them into something delicious! For fans of spicy food, you can serve these topped with salsa or as an extra on the side.

Pro tip: microwaving the corn tortillas before filling them will keep them pliable enough to fold without breaking.

Buen provecho!


  • 1/2 cup olive oil
  • 3/4 cup onion chopped
  • 1 plum tomato roughly chopped
  • 1 medium serrano chile seeded and minced
  • 2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • 4 cups pinto beans cooked and drained
  • 1 cup chicken broth
  • 2 teaspoons canola oil
  • 1 cup Mexican chorizo grated
  • 6 large eggs lightly beaten
  • 8 corn tortillas
  • Mexican crema for drizzling
  • 2 cups queso fresco cubed or shredded
  • 2 onions thinly sliced

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  1. In a large pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, garlic and oregano. Sauté until the onion is soft, about 5 minutes. Season with salt and pepper to taste.
  2. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Reserve.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add chorizo and cook for 5 minutes or until crispy brown.
  4. Add eggs, cook for 5 minutes or until soft-scrambled, stirring constantly.
  5. Meanwhile, warm tortillas in the microwave for 45 seconds inside a resealable bag. Reserve.
  6. Fill each tortilla with 3 tablespoons egg and chorizo mix. Fold like taco in a dish.
  7. Top with the warm bean sauce, queso fresco, crema and onion rings. You can also top with avocado slices.
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