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Recipe: #40148

February 14, 2023

Categories: Beans Mexican,

"Not as common as some other Mexican food, it sounded interesting though! Might want to wear a bib!!"

Original is 4 servings


  • Serving Size: 1 (416.4 g)
  • Calories 1238.2
  • Total Fat - 98.9 g
  • Saturated Fat - 35 g
  • Cholesterol - 151.2 mg
  • Sodium - 2658.9 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 5.4 g
  • Sugars - 18 g
  • Protein - 35.8 g
  • Calcium - 1120.5 mg
  • Iron - 2.7 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

(Beans should be cooked ahead of time, or use canned beans, drained & save liquid)

Step 2

Put pinto beans, bean broth, chipotle, and salt in a blender.

Step 3

Blend until smooth.

Step 4

If it’s too thick, add more 1/2 cup more bean broth, or water!

Step 5

Taste for salt.

Step 6

Pour into a shallow dish.

Step 7

Meanwhile, heat oil in a large skillet.

Step 8

Fry tortilla for 1 minute on each side.

Step 9

Place on a paper towel to soak up any excess oil.

Step 10

Repeat with all of the tortillas.

Step 11

Dip each tortilla individually into the bean sauce.

Step 12

Add 2 tablespoons fo cheese to the center of the tortilla.

Step 13

Fold over one half of the tortilla.

Step 14

Repeat with remaining tortillas.

Step 15

Cover the ones already assembled with foil to keep warm. You can keep them in a low temp oven.

Step 16

Top with onion, avocado, cilantro, and jalapenos.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a milder dish, reduce the amount of chipotle peppers in adobo sauce.
  • For extra flavor, use freshly cooked pinto beans in place of canned beans.

  • Substitute black beans for pinto beans - Black beans have a creamier texture and a more intense flavor than pinto beans, so they would make a great substitution for the Enfrijoladas. This substitution would add a richer flavor and texture to the dish.
  • Substitute feta cheese for Queso Fresco - Feta cheese is a great substitution for Queso Fresco as it has a similar texture and flavor. This substitution would add a tangy and salty flavor to the dish, making it more flavorful and delicious.

Vegetarian Enfrijoladas Omit the Queso Fresco and replace with 2 cups of cooked black beans. Add 1/4 teaspoon of garlic powder and 1/4 teaspoon of cumin to the bean sauce. Top with onion, avocado, cilantro, and jalapeños.

Mexican Rice: Mexican Rice is a great accompaniment to Enfrijoladas. It's flavorful and pairs perfectly with the dish. The slight sweetness of the rice helps to balance out the spiciness of the Enfrijoladas.

Pico de Gallo: Pico de Gallo is a great accompaniment to Enfrijoladas. The fresh and bright flavors of the tomatoes, onions, jalapenos, and cilantro pair perfectly with the spiciness of the Enfrijoladas. The crunchy texture of the Pico de Gallo also adds a nice contrast to the creamy Enfrijoladas.


Q: How do I make the bean sauce?

A: Combine 3 cups cooked pinto beans, 1 cup bean broth, 3-7 ounces canned chipotle pepper in adobo sauce, and 1/2 tablespoon salt in a blender. Blend until smooth. If it's too thick, add 1/2 cup more bean broth or water. Taste for salt. Pour into a shallow dish.

Q: How do I store bean sauce?

A: Store the bean sauce in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan over medium-low heat before serving.

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Fun facts:

The dish Enfrijoladas is believed to have originated in Mexico City during the colonial period. It was a popular dish among the lower classes at the time.

Enfrijoladas are often served as a side dish to tacos and other Mexican dishes. They have become popular in recent years due to their appearance in the cooking shows of celebrity chefs such as Rick Bayless and Aaron Sanchez.