Sometimes, simplicity is best, and simple is what you have with enfrijoladas. This dish is creamy, warm, and belly-satisfying. And the best part is you likely have the ingredients on hand!
What is an enfrijolada?
So what is an enfrijolada (say it like in-free-hol-A-dah)? We all know enchiladas…a corn tortilla, filled with something delicious and topped with an equally delicious sauce. Well, enfrijoladas are the same concept, but instead of a salsa topping our stuffed tortillas, beans are blended into a smooth sauce and lathered over rolled or folded tortillas!
Enchiladas vs. entomatadas vs. enmoladas vs. enfrijoladas
It can be kind of confusing for someone not familiar with Spanish to mix up these different dishes. I mean they all include a tortilla and start with “en.” So, what is the difference between enchiladas, entomatadas, enmoladas and enfrijoladas? All have a rolled or folded corn tortilla base, but the difference is in the sauce:
- Enchiladas = spicy sauce with chile
- Entomatadas= light, tomatillo, or tomato-based sauce without chile. These are sometimes called enjitomatadas for the red tomato version in central Mexico
- Enmoladas= mole sauce
- Enfrijoladas = bean sauce
Why you should make these enfrijoladas
I love that this recipe is made with pantry staples, is fast, family-friendly and super customizable!
I usually cook a batch of dried black beans at the beginning of the week to keep on hand, which makes this dish perfect to make in a pinch. Canned beans work just as well here.
I have seen many enfrijolada recipes include chile mixed with the bean sauce. But because this doesn’t use a spicy salsa or any chile whatsoever, this dish is super kid-friendly. Enfrijoladas are often in my regular menu rotations and are a sure crowd-pleaser which means I don’t have to do any dinnertime battles with my kids to get them to finish (yeh!).
This meal is super customizable…I often fill my tortillas with a slice of deli ham, but shredded chicken works too for a meal that is a bit more filling and more traditional. My vegetarian friend doesn’t fill her enfrijoladas with anything and simply folds the warmed tortilla over and lets it simmer in the sauce for a minute. Top these with shredded cheese, pico de gallo, sliced avocado, chorizo, sour cream, sliced onions, fresh salsa verde, or whatever you want! Serve with a side of Authentic Mexican Red Rice for a complete meal!
- 4 cups cooked black beans undrained
- 8 white corn tortillas about 6 inches in diameter
- 8 tbsp vegetable oil
- salt to taste
- 8 slices deli ham or turkey or
- 2 cups shredded chicken
- Liquify beans in a blender on high speed (about 1-2 minutes) until smooth and set aside
- In a large skillet heat oil over medium heat, about 2 minutes
- Lightly fry each tortilla for about 10-15 seconds per side or until it begins to soften. Remove to a paper towel lined plate. This is to help the tortilla soften and keep it from splitting when rolled with the filling. You don’t want to fry for too long because the tortilla will become crispy and hard to roll.
- Fill each tortilla with your choice of filling (or leave unfilled) and roll into a log. If unfilled, fold in half.
- Pour black beans from blender into a large skillet and heat over medium heat, about 5 minutes. Add salt to taste
- Once beans are warm, place rolled tortillas into bean sauce and let simmer gently for about 3 minutes to warm through
- Remove from skillet and place 2 enfrijoladas on each plate. Garnish and serve immediately.