Practical & easily assembled
Like enchiladas Potosinas, enfrijoladas usually get folded in half, instead of rolled, with fillings tucked inside. This makes them even easier to assemble than putting together a full enchilada casserole: just plate and fold over some oiled tortillas with filling, and then ladle sauce over, just like a restaurant would do.
Leftover Friendly
Enfrijoladas are the perfect meal to use leftover refried beans — they are similar to enchiladas but instead of a chili sauce, the tortillas are dipped in a pureed bean sauce, making them slightly higher protein.
The sauce has a more hearty texture, earthy flavor, and makes for a more satiating meal.
- Speaking of using leftovers, you can add pretty much anything you want as a filling. See below for ideas.
Customizable
Sauce options: Pinto or black bean are standard, but pretty much any bean pureed with aromatics will do. Use what you have in the pantry.
Filling options: Use what you want: cheese or meat, like cooked chorizo, shredded chicken, rajas (sautéed pepper strips — usually poblano), corn, or mushrooms are common.
Toppings: Garnish and make it look pretty! Try raw or pickled onions, cilantro, crumbled cheese, or a drizzle of crema.
Our recipe:
