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Enfrijoladas
Oaxacan tortillas folded in black-bean sauce, with queso fresco and onion
Think of enfrijoladas as enchiladas that swap chilli sauce for beans: warm tortillas dipped in a silky black-bean purée, folded into quarters and scattered with fresh cheese and raw onion. In Oaxaca they are a breakfast and supper dish, made from yesterday's pot of beans, and the purée is perfumed with toasted avocado leaves, which taste faintly of anise. Serve two or three per person with a fried egg or a spoonful of salsa. Queso fresco is often made with animal rennet; use a vegetarian feta or paneer-style fresh cheese if that matters to you. Chef's tip: keep the bean sauce loose, like double cream; it thickens on the plate and a stiff sauce tears the tortillas.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the bean sauce
To assemble
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What you'll need
Spices & pantry
Fresh ingredients (6)
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Method
0/7 doneStep 1: Toast 3 dried avocado leaves in a dry pan over a medium heat for 20 seconds, until fragrant, then crumble them.
1 minStep 2: Heat 2 tbsp vegetable oil in a wide pan over a medium heat and soften ½ white onion and 2 garlic cloves for 5 minutes, until translucent.
5 minStep 3: Blend 1 ½ lb cooked black beans, 1 ¾ cups bean cooking liquid or water, the onion and garlic, the crumbled leaves, 1 chipotle in adobo and 1 tsp salt until very smooth.
2 minStep 4: Pour the purée back into the pan and simmer for 5 minutes, stirring, adding water if needed so it coats a spoon like double cream. Keep it warm over the lowest heat.
5 minStep 5: Heat 3 tbsp vegetable oil in a frying pan over a medium heat. Pass each of 12 corn tortillas through it for 5 seconds a side, just until soft and pliable, not crisp. Drain on kitchen paper.
6 minStep 6: Dip a tortilla in the bean sauce to coat both sides, fold it into quarters and put it on a warm plate. Repeat, overlapping three per plate. Common mistake: skipping the oil dip; dry tortillas crack and turn mushy in the sauce.
Step 7: Spoon a little more sauce over, then scatter with 5 ½ oz queso fresco, ½ white or red onion, a drizzle of ½ cup Mexican crema or soured cream and 1 handful coriander leaves. Serve at once.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 20 g
- Carbs
- 62 g
- Fat
- 17 g
- Fibre
- 15 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enfrijoladas take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cooked black beans?
- Kidney or pinto beans, same amount.
- What can I use instead of white onion?
- 2 shallots per onion.
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