About this recipe
If you’re looking for something cozy, simple, and super satisfying, enfrijoladas are it. This is one of those Mexican comfort dishes that comes together with pantry staples and tastes like home.
Enfrijoladas are basically corn tortillas dipped in a creamy refried bean sauce, folded, and topped with all your favorites: salsa, crema, cheese, avocado. Think of them as enchiladas’ cousin, but instead of salsa, we’re bathing the tortillas in beans. And if you’ve never heard the word before, here’s how to say it: En-free-ho-la-dahs.
In Mexico, every family makes their enfrijoladas a little differently. Some keep them super simple, some fill them with cheese or veggies, some make them as a casserole. There’s no one right way, which means this recipe is all yours to play with.
Why you’ll love this recipe
- You probably already have everything in your kitchen (hello canned or homecooked beans)
- Naturally gluten-free and easy to make vegan or vegetarian
- Great way to use up leftover beans or corn tortillas
- Comfort food in under 30 minutes
Ingredients
- Corn tortillas: Look for thicker ones so they hold up when dipped. If yours are thin or crack easily, quickly pan-fry or microwave them to soften.
- Refried beans: Use what you’ve got: canned or homemade, black or pinto. Just make sure they’re creamy and seasoned.
- Liquid: Water or broth, just enough to make your beans into a sauce.
- Oil: A little goes a long way to warm tortillas and sauté onion or garlic for flavor.
How to make enfrijoladas
- Make the bean sauce. Heat the refried beans with liquid until they look like thick soup.
- Warm the tortillas. Heat them in a bit of oil until soft, or just wrap in a damp towel and microwave for 30 seconds.
- Dip and fold. Dip each tortilla into the warm bean sauce and then fold in half or quarters and plate.
Variations to try
- Fill them: with queso fresco, scrambled tofu, scrambled eggs, or soyrizo
- Top them: with salsa verde, tomatillo chipotle salsa, or salsa roja molcajeteada
How to serve enfrijoladas
I serve them with homemade vegan Mexican crema, cashew sour cream, or storebought Mexican crema. I also love the crunch of freshly sliced white onion or quick-pickled red onions and, of course, salsa, usually salsa verde or salsa roja molcajeteada. And don’t forget to top it with a few cilantro leaves. If you want to make them vegetarian, finish with queso fresco. For vegan, use vegan feta or skip the cheese altogether.
Tips and tricks
- Do not let your corn tortillas fry for long; you want to heat them until they are pliable.
- Use a large skillet and tongs to dip the corn tortilla in the oil. If you use beans from a can, heat them with minced garlic and a tablespoon of oil.
- Add chipotle en adobo to the beans to add heat to the enfrijoladas.
- If you are serving this recipe for dinner, add some avocado slices and crumbled chorizo (soyrizo or regular) on top to make it more substantial.
Easy Enfrijoladas (Authentic Mexican Recipe)
Ingredients
For the bean sauce:
- 2 cups refried beans black or pinto, homemade or canned
- ¼ to ½ cup vegetable broth or water adjust for consistency
- 1 tbsp oil olive or neutral oil
- 2 tbsp finely chopped onion optional
- 1 garlic clove minced (optional)
- 1 tsp chipotle in adobo optional, for smoky heat
- Salt to taste
For assembly:
- 8 –10 corn tortillas thick or homemade preferred
- 1 –2 tbsp oil for warming tortillas
Toppings:
- Vegan crema or sour cream
- Salsa verde or red salsa
- Sliced onion or quick-pickled red onions
- Avocado slices
- Fresh cilantro
- Queso fresco or vegan feta
Instructions
Prepare the bean sauce
- In a skillet, heat the oil over medium heat. Add the chopped onion and cook until soft. Stir in the garlic (if using), followed by the refried beans. Add vegetable broth gradually and stir until the beans reach a thick, pourable consistency—like a creamy soup. Season with salt and chipotle in adobo if using.
Warm the tortillas
- Heat a bit of oil in a skillet and warm each tortilla just until pliable (not crispy). Alternatively, microwave stacked tortillas wrapped in a damp kitchen towel for 30 seconds.
Assemble the enfrijoladas
- Dip each warm tortilla into the bean sauce until fully coated. Fold in half or into quarters and transfer to a serving plate.
Add toppings
- Top with your favorite toppings like salsa, vegan crema, onions, avocado, and fresh cilantro.
Notes
- Black beans or pinto beans both work. Use whichever you prefer or have on hand.
- The bean sauce should look like thick soup. If it is too thick, add more broth. If too thin, cook it down for a couple of minutes.
- Thick corn tortillas hold up best. If yours are thin, warm them quickly in a little oil so they don’t fall apart when dipped.
- These are great for meal prep. Make the bean sauce ahead and store in the fridge for up to 4 days. Assemble fresh when ready to eat.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.