Classic Enfrijoladas Recipe
- 12 corn tortillas
- 1/2 onion finely chopped
- 2 1/2 cans of black or pinto beans or 4 cups home cooked beans
- 1-1 1/2 cup of water or the bean cooking liquid
- 1 teaspoon salt
- 3 tablespoons of chopped cilantro
- 1 sliced avocado
- Salsa *optional
- To a hot skillet add the two tablespoons of oil and the onion. Cook the onions until soften and lightly browned.
- Add the beans, the salt and liquid. When the liquid starts to simmer, turn the heat off and puree the beans. Use and immersion blender. If the mixture is too thick, add more liquid.
- In a pan, with a tablespoon of water or oil, heat the tortillas so they can soften a bit. When the tortillas are lightly warmed, dip them in the bean mixture. Fold into quarters and place on a serving dish.
- Top them with chopped onion, avocado slices, chopped cilantro, crumbled cheese, hot salsa, etc.
“Enfrijoladas” are Mexican comfort food. I do not think there is one Mexican in the world that does not think this way. Since the “right way” of preparing any comfort food is the way you were raised with, there is no real wrong way to prepare it. Every home, in every different state of Mexico, has its own special recipe.
Growing up, at my home “enfrijoladas” were made with homemade corn tortillas, heated in a skillet with oil and onion, coated with refried beans and folded into quarters. But my husband grandmother’s famous recipe included sour cream and cream cheese mixed into the refried beans. She loved to prepare them extra creamy.
“Enfrijoladas” are served very often for dinner. I had a friend growing up, when I was like ten years old, and every time she had friends over her mom would serve this comforting food for dinner. What really impressed me was that she made four or five different versions of this simple dish. She used to do a plain one, just corn tortillas and beans; A spicy version, which was topped with a very spicy salsa; a heartier versión, with chorizo and avocado cubes; and a cheese version. The cheese version was made by coating the tortillas with beans and then stuffing them with queso fresco. She rolled each tortilla like an enchilada, covered them with more refried beans, and topped them with a mixture of any cheese that would melt. She placed this dish in the oven, the cheese melted, and the result was incredible. The cheese version and the plain ones were definitely my favorites.
The recipe that I’m sharing is the basic one. Use it as a blank canvas and experiment with all kinds of toppings and stuffings. Use it to create your own Mexican comfort food.