Enfrijoladas are corn tortillas smothered with a savory bean puree (black beans or pinto beans). Enfrijoladas are a great gluten-free, plant-based meal. Get the recipe and make your healthy enfrijoladas here.
About this recipe
Enfrijoladas are one of the simplest dishes, comfort food at its best. It can’t get simpler than corn tortillas and refried beans. This authentic Mexican dish can easily be made vegan or vegetarian.
It is also the perfect canvas for other toppings. This is a comfort dish served all over Mexico, and this enfrijolada recipe is the one that I grew up eating.
I know other families have a different version of this traditional Mexican dish. Some people stuff the enfrijoladas with cheese, vegetables, or more beans. There is no exact way to make this authentic Mexican dish.
What are enfrijoladas?
Enfrijoladas are a type of enchilada, but for enfrijoladas, instead of drenching the tortilla in salsa, you dip the corn tortillas in very creamy refried beans sauce. Then you fold the tortilla in twos or fourths and add the toppings you like.
Ingredientes for enfrijoladas
- Corn tortillas. Look for thick corn tortillas; they will not hold up their form if you choose thin ones.
- Vegetable oil or olive oil.
- Refried beans to make the sauce; you can use black beans or pinto beans. With both types of beans, they will taste amazing. You can make the sauce with home-cooked beans or canned beans.
- Water or vegetable broth as needed.
🔥 How to make refried beans from a can? If you're using canned beans, refry them first. Put a tablespoon of oil in a frying pan and add one or two tablespoons of chopped onion. When transparent, add a pinch of salt and the beans. With the back of a spoon crush the beans until they fall apart, you can add a little liquid if they are too dry.
How to make vegan enfrijolada
- In a pan, heat the refried beans with a bit of water or vegetable stock until you achieve the consistency of a thick soup.. If the sauce is too thick, use your blender or immersion blender (affiliate link) to thin it out. Puree until smooth.
- Heat the oil over medium-high heat and start heating the corn tortillas until pliable.
- You can dip the tortilla in the refried bean sauce and place it on a plate folded in two, or heat all the remaining tortillas and then dip them one by one in the pinto or black bean sauce.
How to serve
I serve them with homemade vegan Mexican crema, sour cream, or storebought. I also love the crunch of freshly sliced white onion or quick-pickled red onions and, of course, salsa, usually authentic Mexican 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 some queso fresco or vegan feta cheese.
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) on top to make it more substantial.
- You can stuff them with sautéd vegetables or scrambled tofu (affiliate link) if you wish.
- You can serve this on individual plates or prepare it in a baking dish (affiliate link).
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- 6 corn tortillas
- 2 tablespoons vegetable oil
- 2 cups refried beans
- water or vegetable broth as needed
- In a pan heat the refried beans with a bit of water or vegtable stock until you achieve the consistency of a thick soup.
- Heat the oil and start heating the corn tortillas, heat them until pliable. From here you can eithr dip the tortilla in the refried bean sauce and place it on a plate folded in two or heat all the tortillas and then dip them one by one in the creamy bean sauce.
- Serve inmidiately and top with Mexican Crema and quick pickled red onions.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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