Enfrijoladas with Cheese and Onion Recipe
Enfrijoladas are Mexican tortillas soaked in a thick bean sauce, topped with cheese and onion. This dish is popular as a hearty breakfast or a quick lunch, especially when you already have cooked beans in the fridge. The taste is a bit like a cross between crepes with beans and a casserole, but you make it in a pan, without using the oven.
Enfrijoladas are a clever way Mexican cuisine uses previously cooked beans, turning them into a velvety sauce for tortillas. The dish combines soft tortillas, a thick bean sauce seasoned with cumin, and contrasting toppings: salty cheese, crunchy onion and fresh coriander. It tastes a bit like a mix of crepes and a casserole, but comes together quickly in a pan without turning on the oven.
Chef's tips
Blend the bean sauce until smooth, but keep an eye on the thickness – it should coat the tortillas like 18% sour cream, otherwise the tortillas will fall apart or turn out too dry. Always warm the tortillas in a pan before dipping them in the sauce so they become flexible and don’t crack when folded. The dish tastes best right after it’s made, so prepare all the toppings in advance and work efficiently so the tortillas don’t have time to cool down.
How to serve
Enfrijoladas are perfect as a late weekend breakfast or a quick, filling after-work dinner – they often save my Monday evenings when I only have canned beans and a few tortillas in the fridge. Serve them with a simple tomato and cucumber salad or with a few slices of avocado drizzled with lime. To drink, serve lightly sparkling water with lime or homemade lemonade with mint.
Ingredients
- fasola czerwona z puszki - 800 g
- bulion warzywny - 250 ml
- cebula - 1.5 sztuki
- czosnek - 2 ząbki
- olej roślinny - 3 łyżki
- kumin mielony - 0.5 łyżeczki
- papryka słodka mielona - 1 łyżeczka
- sól - 0.75 łyżeczki
- pieprz czarny mielony - 0.5 łyżeczki
- tortille kukurydziane lub pszenne - 8 sztuk
- ser feta lub bałkański - 120 g
- śmietana kwaśna 18% - 100 g
- kolendra świeża - 2 łyżki
- limonka - 0.5 sztuki
Preparation
- Peel one onion and dice it. Peel half of the second onion and slice it into thin feathers for topping the finished dish. Peel and finely chop the garlic.
- Heat 2 tablespoons of oil in a pan over medium heat. Add the diced onion and fry for 4–5 minutes, stirring, until it softens and becomes slightly translucent.
- Add the garlic, cumin and sweet paprika, and fry for about 1 minute, until the spices become fragrant.
- Add the drained beans and the stock. Cook over medium heat for 8–10 minutes, until the beans are well heated through and start to break down slightly.
- Remove the pan from the heat and blend the contents with a blender into a smooth, thick sauce. If the sauce is very thick, add a little water or stock so it has the consistency of thick cream. Season with salt and pepper.
- In a second pan, heat 1 tablespoon of oil over medium heat. Warm each tortilla for 20–30 seconds on each side, until soft and pliable.
- Dip each warm tortilla in the bean sauce so it is thoroughly coated on both sides. Fold it in half or roll it up and place on a plate.
- Top with dollops of sour cream, sprinkle with crumbled cheese, onion feathers and chopped coriander.
- Finally drizzle everything with a little lime juice and serve immediately while the tortillas are still warm.
Storage
Store leftover enfrijoladas in the fridge in a closed container for up to 1 day. Reheat gently in a covered pan over low heat with a splash of water or stock so the tortillas don’t dry out too much. It’s best to store the bean sauce and tortillas separately and assemble just before serving.
