Mexican · Breakfast · Lunch · Dinner
Enfrijoladas
Soft corn tortillas are dipped in a smoky, velvety black bean sauce, folded, and topped with crumbled queso fresco, sharp red onion and fresh cilantro. This Oaxacan comfort dish is hearty, fibre-rich and light on oil.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 4
Calories come from: Carbs 61% · Fat 23% · Protein 16%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 2 cans (about 3 cups drained)480 glow-sodium black beans, canned, drained and rinsed
- 1 cup240 gwater
- 1/2 medium55 gwhite onion, chopped
- 2 cloves6 ggarlic, chopped
- 1 pepper15 gchipotle pepper in adobo (optional)
- 2 tsp9 gvegetable oil
- 1/2 tspground cumin
- 1/2 tspdried oregano
- 1/2 tspsalt
- 12 small312 g100% corn tortillas
- 3/4 cup90 gqueso fresco, crumbled
- 1/4 medium40 gred onion, thinly sliced
- 1/4 cupfresh cilantro, chopped
- 1 medium150 gavocado, sliced (optional)
- 1 medium60 glime, cut into wedges (optional)
Steps
- 1
Heat the oil in a medium saucepan over medium heat.
- 2
Add the white onion and garlic and cook for about 4 minutes until soft.
- 3
Stir in the cumin and oregano and cook for 30 seconds until fragrant.
- 4
Add the black beans, water, salt and chipotle pepper (if using), then simmer for 5 minutes.
- 5
Blend the mixture until very smooth, then return it to the pan over low heat; it should coat a spoon like thick cream, so simmer a few minutes to thicken or add a splash of extra water to thin.
- 6
Warm the tortillas in a dry skillet over medium-high heat for about 30 seconds per side, working in batches, and keep them covered in a clean towel.
- 7
Dip each warm tortilla into the bean sauce to coat both sides, then fold it in half or into quarters and place on plates, three per person.
- 8
Spoon the remaining bean sauce over the folded tortillas.
- 9
Top with the queso fresco, red onion and cilantro.
- 10
Add avocado slices and lime wedges on the side, if using, and serve right away.
Swaps, storage and make-ahead
Swaps
- For a vegan version, skip the queso fresco and top with extra avocado or a dairy-free crumbled cheese labelled vegan.
- Use one 15-ounce can of regular black beans plus home-cooked beans if low-sodium cans are hard to find, and taste before adding the salt.
- Leave out the chipotle in adobo, or use a pinch of smoked paprika instead, for a milder sauce.
- Swap the queso fresco for crumbled feta or cotija if that is easier to shop for.
Storage
Refrigerate leftover bean sauce in a covered container within 2 hours and use within 3 to 4 days, reheating until steaming hot and thinning with a splash of water. The assembled enfrijoladas turn soggy, so they are best eaten fresh, and the sauce alone can be frozen for up to about 3 months.
Make ahead
Make the black bean sauce up to 3 days ahead and keep it in the fridge, then reheat it until steaming before dipping freshly warmed tortillas. You can also slice the red onion and chop the cilantro a day ahead and store them covered in the fridge.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Enfrijoladas in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: Milk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (310 g) | Per 100 g | |
|---|---|---|
| Calories | 387 kcal | 125 kcal |
| Protein | 15.8 g | 5.1 g |
| Carbohydrates | 59.1 g | 19.1 g |
| of which sugars | 3.2 g | 1 g |
| Fiber | 13 g | 4.2 g |
| Fat | 10.1 g | 3.3 g |
| of which saturated | 3.2 g | 1 g |
| Sodium | 644 mg | 208 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
