Enfrijoladas (Enchiladas with Creamy Black Bean Sauce)

If enfrijoladas aren't already a staple in your kitchen, they're about to be! This authentic Mexican dish is loaded with bold, smoky flavors, and it's the perfect way to shake up your usual Mexican night routine.

When those Mexican food cravings hit, I can't think of a better way to crush them than with this enfrijoladas recipe! Unlike the enchiladas most of us know, which use red or green enchilada sauce, enfrijoladas are made with a homemade bean sauce that coats each tortilla.

The sauce is made with black beans blended with chipotle peppers, onion, garlic, and chicken broth, which is perfect for dipping the corn tortillas. Once the tortillas are dipped, you can fill them with whatever you want, from shredded chicken to veggies or queso panela, a traditional filling!

Top them off with crumbly queso fresco, cilantro, avocado, and sliced fresh jalapenos for an easy traditional Mexican feast!

Before You Get Started

Here are a few things to take note of before you get started with this recipe:

• Bean Sauce Consistency: The bean sauce should be smooth and slightly runny—similar to the texture of yogurt. If it thickens too much while cooking, just stir in a bit more broth.
• Mexican oregano: Mexican oregano has a bold, earthy flavor with citrusy notes that pair perfectly with the smoky chipotle peppers and savory bean sauce. It adds an authentic Mexican flavor to this dish, so use it if you can!
• Warm the Tortillas: Make sure your tortillas are soft and pliable before filling them. This prevents tearing and makes assembly much easier. Heating them in a damp towel or lightly frying works best.

Ingredients You'll Need for This Recipe

Here's what you need to make this authentic enfrijoladas recipe:

• Canned black beans (or pinto beans): The base for the bean sauce. I like to use canned beans to make things easier, but you could always use homemade slow cooker black beans or pinto beans!
• Chipotle peppers in adobo sauce: Adds a spicy, smoky flavor to the sauce. If you're not a fan of spicy, you can leave these out.
• Onion and garlic cloves: These add a ton of flavor to the bean sauce. If you don't feel like chopping, you could use onion and garlic powder instead.
• Chicken broth (or bean broth): Thins out the sauce and adds flavor. Any broth will work!
• Mexican oregano: I highly recommend using Mexican oregano if you can find it, but regular works fine, too.
• Shredded chicken: This is the main protein in the dish. You can make your own shredded chicken or buy a rotisserie chicken and shred it! This easy Mexican Shredded Chicken would be delicious in this recipe. 
• Corn tortillas (or flour tortillas): Corn tortillas are traditional for this recipe, but you could use flour tortillas as well!
• Queso fresco: This is a type of white Mexican cheese made from cow's milk that's similar to feta cheese. Feel free to swap in any cheese you like - Oaxacan cheese, mozzarella, cheddar, or Monterey jack cheese would all be delicious.

Bets Toppings 

Don't leave your enfrijoladas hanging! Here are some fun toppings to make this dish your own:

• Cilantro
• Avocado
• Pickled Red Onions
• Guacamole
• Sour cream or Mexican crema
• Sliced jalapeños
• Hot sauce

Step-by-Step Instructions to Make Enfrijoladas

This recipe takes 25 minutes to make, so it's perfect for those nights when you don't want to spend forever in the kitchen:

1. Blend the Bean Sauce

Toss the beans, chipotle peppers, onion, garlic, broth, and oregano into a blender. Blend until the mixture is smooth and creamy. Make sure the sauce is thin and pourable, just slightly thicker than typical enchilada sauce. If it is too thick, add more liquid. 

Pro tip: You don't need to drain the beans before tossing them in the blender. The liquid actually helps the sauce to blend super easily!

2. Cook the Sauce

Warm some oil in a pan and cook the blended sauce over medium heat. Stir occasionally until it thickens slightly, adding more broth if needed to keep it pourable.

3. Assemble the Enchiladas

Always start by warming the tortillas so they are soft and pliable, otherwise they will rip. To keep things lighter, I decided not to fry the tortillas before dipping them in the bean sauce. However, if you want more traditional enfrijoladas, heat a thin layer of vegetable oil in a skillet and lightly fry the tortilla for about 10-15 seconds on each side. 

Then, dip each tortilla into the bean sauce, coating both sides. Fill the tortillas with shredded chicken or your filling of choice, and fold or roll them up. Drizzle with a little extra sauce. 

Note: Traditionally, enfrijoladas are not baked in the oven like more traditional enchiladas. They are simply folded over, like a taco, and served. However, if you prefer to bake them, add the filled tortillas seam side down in a baking dish. Drizzle with extra bean sauce and bake at 350 degrees until the sides are bubbling slightly. This will take 15-20 minutes. 

4. Top and Serve

Pour the remaining sauce over the enchiladas and sprinkle with queso fresco.  Add your favorite toppings like cilantro, avocado, or sour cream before serving!

Make-Ahead Notes

Here are some easy ways to prep this meal ahead of time:

• Sauce: You can make the sauce and store it in an airtight container in the fridge for 3-4 days. Before using it, reheat in a small saucepan on the stovetop over medium-low heat. If it has thickened, add some broth or water until it is pourable.
• Chicken: Make the shredded chicken beforehand and store in the fridge until you are ready to use. 
• Toppings and sides: Make your salsas, rice, and prep your toppings. 

Change It Up

Want to customize your enfrijoladas? Here are some easy ways to make them your own:

• Filling: Swap out the chicken for chorizo, ground beef, or sliced steak for a different flavor. Or go for a more traditional option with panela cheese. 
• Cheese: Instead of queso fresco, you can use Oaxaca cheese, cotija cheese, or Mexican blend shredded cheese.
• Vegan: Use dairy-free cheese and fill the tortillas with veggies or beans instead of chicken. Also, use bean broth instead of chicken broth.

Serving Suggestions

Here are some fun Mexican-inspired sides to pair with this dish:

• Healthy Mexican Street Corn Salad
• Baked Tortilla Chips with some Healthy Queso Dip or Creamy Avocado Salsa Verde
• Spicy Cabbage and Corn Slaw
• Mexican Street Corn
• Mexican Cauliflower Rice