About this recipe
If you love enchiladas or classic entomatadas but want something simpler and just as delicious, entomatadas con frijol are your answer. These are soft corn tortillas drenched in a simple, homemade tomato sauce and filled with creamy refried beans. They’re comforting, budget-friendly, and easy to make with pantry staples. Plus, they’re a classic dish in many Mexican homes—simple but packed with nostalgia and flavor.
Why will you love this recipe?
- Minimal ingredients, maximum flavor – Made with just tomatoes, tortillas, beans, and a few seasonings.
- Quick and easy – Ready in under 30 minutes.
- Customizable – Make them spicy, add toppings, or swap ingredients to suit your taste. They are so easy and customizable that you can even use store-bought ingredients.
- Budget-friendly – Uses basic pantry staples.
Ingredient Notes
- Tomatoes – Use fresh Roma tomatoes for a classic taste, but canned tomatoes or any other type of tomato work in a pinch.
- Refried beans: Both homemade and canned work. If using canned beans, warm them up with a splash of water or broth to get a creamy consistency.
- Corn tortillas – The heart of the dish! Slightly pan frying them up gives the Mexican food the perfect taste. Use corn tortillas on the thicker side, this will prevent them from breaking when stuffing.
- Onion & garlic – Essential aromatics for the sauce.
- Chiles (optional) – Want more heat? Add serrano, chile de arbol or more chipotle for a smoky kick.
- Toppings – Crumbled queso fresco, Mexican crema, avocado slices, or fresh cilantro elevate this dish.
How to make entomatadas con frijol
- Make the tomato sauce.
- Prepare the tortillas.
- Assemble. Spread a spoonful of refried beans inside each corn tortilla and fold them in half. Drench them in the warm tomato sauce.
- Garnish and serve.
Home Cook to Home Cook Tips
- Do not miss this step. Fry the tortillas lightly before filling them, this gives the entomatadas that extra flavor.
- Thin sauce? If your tomato sauce feels too watery, let it cook longer to thicken.
- Leftovers? Store the tomato sauce separately and assemble fresh for the best texture. Heat the filled corn tortillas in a nonstick pan or comal, heat the sauce, and assemble.
- Serving for a crowd? Assemble the tortillas and place them in a baking dish or platter. Spoon the salsa over them, and finish with the toppings.
Entomatadas con Frijol (Mexican Bean-Filled Entomatadas)
These Entomatadas con Frijol are a simple yet flavorful Mexican dish made with corn tortillas, refried beans, and this recipe has a smoky tomato-chipotle sauce. They come together quickly with pantry staples and are perfect for a comforting lunch or dinner. Top them with crema, crumbled cotija cheese, and fresh cilantro for a restaurant-worthy meal at home.
Ingredients
For the tomato sauce:
- ½ onion roughly chopped
- 4 Roma tomatoes quartered
- 3 garlic cloves peeled
- 1 teaspoon salt
- 1 tablespoon chipotle paste or 1 chipotle pepper in adobo
- 2 tablespoons vegetable oil
For the entomatadas:
- 8 corn tortillas
- 2 tablespoons vegetable oil
- 1 ½ cups refried beans
For serving:
- Mexican crema or plant-based crema
- Fresh cilantro chopped
- Sliced white onion
- Cotija cheese crumbled
Instructions
Sauce
- In a medium saucepan, combine the onion, tomatoes, and garlic with 1 cup of water. Bring to a boil over medium-high heat and cook for 8-10 minutes until the tomatoes soften.
- Remove from heat and let cool slightly.
- Transfer the cooked vegetables to a blender, no liquid needed. Add salt and chipotle paste (or chipotle pepper). Blend until smooth.
- In a large skillet, heat 2 tablespoons of oil over medium heat. Pour in the blended sauce and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Reduce heat to low to keep warm.
Prepare the tortillas
- Heat a dry griddle or pan over medium heat, add one or two tables spoons of vegetable oil and pan fry the corn tortillas for 30 seconds per side until pliable.
Assemble the entomatadas
- Spread 2 tablespoons of refried beans inside each tortilla and fold them in half.
- Place the filled tortillas on a plate and ladle the warm tomato-chipotle sauce over them.
Garnish and serve
- Top with Mexican crema, fresh cilantro, sliced white onion, and crumbled cotija cheese.
- Serve immediately with a side of Mexican rice, avocado slices, or extra beans.
Notes
- If you prefer a milder sauce, reduce the chipotle or omit it completely.
- Lightly frying the tortillas in a little oil before filling them prevents them from falling apart and adds extra flavor.
- Store any leftover sauce in the fridge for up to 3 days or freeze for later use.
Nutrition
Serving: 1servingCalories: 194kcalCarbohydrates: 37gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 1126mgPotassium: 273mgFiber: 8gSugar: 5gVitamin A: 593IUVitamin C: 10mgCalcium: 86mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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