Enfrijoladas (bean enchiladas)

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Enfrijoladas (bean enchiladas)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Bean Enchiladas
Servings: 4 people
  • 1 can black beans with liquid
  • 1/3 cup Molli Mexico City Cooking Sauce
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 8 corn tortillas
  • 3/4 cup crumbled queso fresco cheese or feta cheese
  1. Coarsely puree the beans and Mexico City sauce in a blender. Pour in a medium saucepan, bring to a boil, reduce heat to medium-low and let simmer for 5 minutes. Consistency should be of a light cream - add more water or Mexico City sauce to thin, if needed. Season with salt.
  2. Heat vegetable oil in a large skillet over medium heat.
  3. Place a corn tortilla directly into the hot oil and fry it for about five seconds. Flip the tortilla over with tongs and heat for another five seconds. Transfer the fried corn tortilla onto a paper towel-lined platter. Repeat the process with the additional corn tortillas.
  4. One by one, dip both sides of the warm tortillas into the bean sauce, fold into halves and transfer to a plate. Serve two enfrijoladas per plate. Spread cheese on top of the enfrijoladas. Provecho!
Recipe Notes

Want to make them for breakfast? Simply fill each enfrijolada with scrambled eggs. Provecho!

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