{"id":170,"date":"2025-01-23T11:19:27","date_gmt":"2025-01-23T03:19:27","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/01\/23\/enfrijoladas-with-black-beans-recipe\/"},"modified":"2025-01-23T11:19:27","modified_gmt":"2025-01-23T03:19:27","slug":"enfrijoladas-with-black-beans-recipe","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/01\/23\/enfrijoladas-with-black-beans-recipe\/","title":{"rendered":"Enfrijoladas With Black Beans Recipe"},"content":{"rendered":"

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Enfrijoladas, made with corn tortillas and bean sauce, is one of Mexico\u2019s best answers to the quick and healthy dinner conundrum. It\u2019s a hearty, nourishing dish made of inexpensive ingredients and it\u2019s easy to assemble.\n<\/p>\n

If you\u2019re a bean lover, gluten-free, or a vegetarian, a plate of enfrijoladas is likely to get its hooks into you. You\u2019ll make it once, appreciate its easy comfort, and want to make it on repeat.\n<\/p>\n

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What Are Enfrijoladas? <\/span> <\/h2>\n

Think of enfrijoladas as the distant cousin to enchiladas. The difference? The sauce is made from beans instead of tomatoes or tomatillos. And unlike enchiladas, which are routinely rolled up snug with the fillings inside, enfrijoladas are often folded in half with the fixings either inside, on top, or both.\n<\/p>\n

The dish has roots in Oaxaca, though it\u2019s popular throughout Mexico, often served at breakfast. Although beans are universal in enfrijoladas, the other ingredients depend on the cook. Cheese, onion, cilantro, and chicken are common. You might also find a cooked egg or crumbled chorizo in the mix, too.\n<\/p>\n

This recipe is a fairly traditional spin on enfrijoladas, since it\u2019s built on black beans and corn tortillas. Corn tortillas work better than flour here, since they\u2019re sturdy enough to hold up in the sauce.<\/strong> For flavor, the recipe calls for chipotle chilies in adobo sauce, which adds an easy pop of smoky flavor without making the dish excessively spicy.\n<\/p>\n

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Recipe Swaps and Substitutions <\/span> <\/h2>\n
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  • Enfrijoladas is a dish that lends itself to interpretation depending on your mood and what you have in the pantry. Here are a few ideas:<\/li>\n
  • Swap pinto beans for black beans. You may have to adjust the amount of water, since one variety of bean may be starchier than another.<\/li>\n
  • Leave out the cheese and sour cream (or find non-dairy substitutes) for a vegan version of the dish.<\/li>\n
  • Add more (or less) chipotle depending on your tolerance for spice.<\/li>\n
  • Fill with shredded cheese instead of topping with cotija. Simply add a few tablespoons of shredded Monterey Jack inside each enfrijolada before folding.<\/li>\n
  • Saut\u00e9 a pile of fresh spinach to tuck into the enfrijoladas along with that Jack cheese.<\/li>\n<\/ul>\n
    Sally Vargas<\/span>
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    Serving Suggestions <\/span> <\/h2>\n

    Enfrijoladas are suitable for any meal of the day. For breakfast, serve as is or top each plate with a poached or fried egg. For dinner, pair them with a bright fresh salad, such as this Jicama Salad or this Nopalitos one. For those not following a vegetarian diet, you can top each enfrijolada with shredded chicken before you add the avocado and onion. If you happen to have fresh cilantro on your fridge, it makes a pretty garnish.\n<\/p>\n

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    More Black Bean Recipes <\/span> <\/h2>\n<\/div>\n
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