Santiago’s Breakfast Enfrijoladas

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Yields: servings


  • 3 cups cooked refried beans
  • 1 cup chicken broth
  • 10 corn tortillas
  • 6 eggs beaten
  • 2 tablespoons smoked chipotle
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • ½ cup vegetable oil
  • salt to taste
  • black pepper ground, to taste
  • Mexican queso fresco
  • 1 cup chorizo cooked
  • 1 onion finely chopped
  • 1 cup Sour cream
  • slices avocadoes to taste
My variation of enfrijoladas for breakfast.

This is a perfect combination of Mexican tortillas, eggs and beans finished with the crunchiness of the chorizo. Yum! Enfrijoladas are tacos drenched in pureed black beans. In this case, I went easy on the beans because there are so many flavors in this recipe, but it all depends on your preference.



  1. Heat oil over medium-high heat, sauté onion and garlic until soft, then add the beaten eggs and chipotle sauce. Cook for two of minutes. Reserve.
  2. Bring a pan to medium heat and cook the chorizo for 8 minutes or until golden brown and crispy. Reserve.
  3. In a separate bowl, blend the beans with the chicken broth until creamy.
  4. Heat the tortillas on a griddle or microwave (a few at a time) to soften.
  5. In one tortilla, place a scoop of scrambled eggs and roll into a taco. Repeat until you have rolled all your tacos, placing them next to each other on a plate.
  6. Top with the bean sauce, 1 tablespoon of sour cream, 1 tablespoon cheese, and 1 tablespoon chorizo. Serve with avocado.

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Votes: 1
Rating: 5
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Did you know?

You can ripen an avocado quicker by placing it in a brown paper bag.

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