Mexican · Dinner

Enfrijoladas

Name: Enfrijoladas
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 12 enfrijoladas
Cuisine: Mexican
Ingredients: 4 cups cooked black beans with 2 cups bean broth; 2 dried culinary Mexican avocado leaves; 1/2 white onion, divided; 3 garlic cloves; 1 serrano chile, stemmed; 1 1/2 teaspoons kosher salt; 1/2 cup neutral oil, divided; 12 fresh 6-inch corn tortillas; 8 ounces queso fresco, divided; 1/2 cup Mexican crema; 1/2 cup chopped cilantro; 1 cup roasted tomatillo-chipotle salsa

Quick-fried corn tortillas folded through a silky avocado-leaf black-bean sauce, with queso fresco, crema, white onion, cilantro, and smoky salsa.

About 55 minTotal

About 50 minActive

$Cost

ModerateDifficulty

Makes 12 enfrijoladas

Equipment

Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 12 enfrijoladas

4 cups cooked black beans with 2 cups bean broth
2 dried culinary Mexican avocado leaves
1/2 white onion, divided
3 garlic cloves
1 serrano chile, stemmed
1 1/2 teaspoons kosher salt
1/2 cup neutral oil, divided
12 fresh 6-inch corn tortillas
8 ounces queso fresco, divided
1/2 cup Mexican crema
1/2 cup chopped cilantro
1 cup roasted tomatillo-chipotle salsa

Instructions

Toast avocado leaves briefly until aromatic. with leaves, one onion quarter, garlic, serrano, salt, and 2 ounces queso fresco until completely smooth.
Heat 2 tablespoons oil in a wide saucepan. Fry bean purée, stirring, until it coats a tortilla but still flows, 8 to 10 minutes; thin with hot water if it becomes pasty. Keep at a bare simmer.
Heat remaining oil in a skillet. Pass each tortilla through for 10 to 15 seconds per side until it begins to puff but does not crisp. Drain briefly.
Using tongs, submerge each warm tortilla in bean sauce, fold into quarters or halves, and arrange three per warm plate. Spoon over a little more sauce without burying the folds.
Top immediately with remaining crumbled queso fresco, crema, thinly sliced remaining onion, cilantro, and tomatillo-chipotle salsa.

Oaxaca, MexicoOaxacan cooking traditions

From the table

About this recipe

Enfrijoladas are tortillas bathed in bean sauce, strongly associated with Oaxaca while also appearing across Mexican regions with black, bayo, and other local beans.

Enfrijoladas are tortillas bathed in bean sauce, strongly associated with Oaxaca but made in many Mexican regions with black, bayo, or other local beans. Fillings and toppings vary from cheese to chicken, egg, or chorizo. This meatless black-bean branch uses culinary avocado leaf for Oaxacan aroma while keeping the tortilla-and-bean relationship primary. This Kwilt version follows the reviewed household adaptation: Center the Oaxaca-associated avocado-leaf black-bean form, omit chorizo for a focused pantry supper, and retain oil-softening and full sauce immersion.

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