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.
4 people
Calories: 194kcal
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: 1serving | Calories: 194kcal | Carbohydrates: 37g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1126mg | Potassium: 273mg | Fiber: 8g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 10mg | Calcium: 86mg | Iron: 2mg