This isn’t your average taco night. Enfrijoladas are a rich, comforting hug in the form of tortillas soaked in creamy black bean sauce and loaded with queso fresco, crema, and fresh herbs. A classic Mexican dish that’s low-effort, high-reward—and yes, you’ll want seconds.

Enfrijoladas

This isn’t your average taco night. Enfrijoladas are a rich, comforting hug in the form of tortillas soaked in creamy black bean sauce and loaded with queso fresco, crema, and fresh herbs. A classic Mexican dish that’s low-effort, high-reward—and yes, you’ll want seconds.

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Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

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For the Homemade Black Bean Sauce

• 1 cup dried black beans
• 4 cups water – plus more for soaking
• 1/2 white onion – halved
• 2 garlic cloves – peeled
• 1 sprig epazote – optional but traditional
• salt to taste

For Assembly:

• 12-14 corn tortillas – fresh or well warmed
• 250 g queso fresco, plus more for garnish – crumbled
• 150 ml Mexican crema – or sour cream
• 1 small handful of fresh cilantro leaves – whole or roughly chopped
• vegetable oil – optional, to soften tortillas if not drenching
• salt and pepper to taste

Instructions

 

Soak & Cook the Beans:

• Rinse the black beans and place them in a bowl. Cover with cold water and soak overnight (or at least 8 hours).
• Drain and rinse beans. In a large pot, combine the soaked beans with 4 cups of fresh water, the onion halves, garlic cloves, and epazote.
• Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1 to 1½ hours, or until beans are very tender.
• Add salt to taste at the end of cooking.

Make the Bean Sauce:

• Remove the onion, garlic, and epazote from the cooked beans.
• Transfer most of the beans (reserve a few whole ones if you want some texture) to a blender. Add about ½ cup of the cooking liquid and blend until smooth and pourable.
• Adjust the consistency with more liquid as needed—it should be like a thick enchilada sauce. Season with salt and pepper.

Prepare the Tortillas (Optional Step)

• If you prefer, lightly brush each tortilla with oil and heat in a dry skillet for 10–15 seconds per side until warm and pliable. This step helps them fold without tearing.

Assemble the Enfrijoladas:

• Drench each tortilla in the warm bean sauce, fully coating both sides. This softens the tortilla and infuses it with flavor.
• Place the sauced tortilla flat on a plate or work surface. Spoon 2–3 tablespoons of crumbled queso fresco into the center.
• Fold the tortilla in half like a taco, or roll it up like an enchilada.
• Repeat with remaining tortillas, arranging them side-by-side on serving plates or a platter.

Garnish & Serve:

• Spoon more warm bean sauce over the enfrijoladas.
• Top with extra queso fresco, fresh cilantro, and a drizzle of Mexican crema.
• Serve immediately. Optional garnishes include pickled red onions, sliced radishes, or avocado.

Keyword comfort food, enfrijoladas, tortillas