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4.6 from 36 votes

Enfrijoladas - Tortillas in Black Bean Sauce

Enfrijoladas are an easy, flavorful, and customizable recipe based on corn tortillas drenched in a spicy black bean sauce. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 3 tortillas each
Calories: 48128 kcal
Course: Side Dish , Others
Cuisine: American , International , Vegetarian , gluten-free

Ingredients

  • 2 oz. cans black beans, drained $1.98
  • 2 chipotle peppers in adobo sauce (1 Tbsp sauce) $0.95
  • 1 small sweet onion, divided $0.50
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp garlic powder $0.02
  • 2 cups chicken or vegetable broth* $0.26
  • 12 corn tortillas $0.60
  • 1/4 bunch cilantro $0.25
  • 4 oz. cheese** $1.79

Instructions

    Cup of Yum
  1. To make the black bean sauce, combine the drained black beans, chipotle peppers plus about 1 Tbsp of the adobo sauce, 1/4 of the sweet onion (diced), cumin, and garlic in a blender or food processor. Starting with one cup, add the broth as you blend until a smooth, thick sauce forms. Taste and adjust the salt as needed (this will depend on the salt content of the broth you use).
  2. Preheat the oven to 350ºF. Heat the tortillas by either microwaving the stack for 30 seconds, toasting them in a skillet, or directly on a gas burner until lightly browned. Cover the stacked warmed tortillas with foil to retain the heat and steam.
  3. Finely dice the rest of the sweet onion. Roughly chop the cilantro leaves, add them to the diced onion along with a pinch of salt, and stir to combine. Set the onion and cilantro mixture aside to marinate.
  4. Pour a small amount of the black bean sauce into a casserole dish and spread it around to cover the bottom. Pour more sauce into a wide shallow bowl or dish for dipping the tortillas.
  5. One by one, dip the tortillas in the black bean sauce until both sides are coated in the thick sauce. Sprinkle a little cheese and a little of the onion cilantro mixture over half of the tortilla, fold it closed, then fold in half once more to make a triangle. Place the dipped, filled, and folded tortillas in the prepared casserole dish. Be careful to only place a very small amount of filling in the tortillas to make them easier to fold. More filling will be placed on top after baking.
  6. Once all the tortillas are dipped, filled, folded, and placed in the casserole dish, pour any remaining black bean sauce over top. Bake the tortillas in the preheated oven for about 15 minutes, or just until heated through. Top with the remaining cheese and onion cilantro mixture after baking, then serve.

Notes

  • *I use Better Than Bouillon to mix up broth when I need it and in the amount that I need.
  • **You can use your favorite cheese for this. Cotija, queso fresco, and Monterey Jack are all nice. If you can't find a crumbly Mexican cheese like cotija or queso fresco, feta actually makes a decent substitute.

Nutrition Information

Serving 1Serving Calories 481.28kcal (24%) Carbohydrates 75.05g (25%) Protein 29.58g (59%) Fat 10.48g (16%) Sodium 1023.28mg (43%) Fiber 18.65g (75%)

Nutrition Facts

Serving: 43 tortillas each

Amount Per Serving

Calories 48128

% Daily Value*

Serving 1Serving
Calories 481.28kcal 24%
Carbohydrates 75.05g 25%
Protein 29.58g 59%
Fat 10.48g 16%
Sodium 1023.28mg 43%
Fiber 18.65g 75%

* Percent Daily Values are based on a 2,000 calorie diet.