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.
Ingredients
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.
