It has always surprised us that enfrijoladas are practically nonexistent in the US. They’re every bit as comforting and delicious as enchiladas and built on the same idea, but the sauce is made from black beans simmered with epazote and blended with chipotle. Those two ingredients give our version a deeper, more aromatic flavor. The result is rich, satisfying, and much easier than it looks. They’re also incredibly cheap to make. In San Diego, each serving usually costs about sixty cents to a little over a dollar, depending on the toppings you use and your local store’s prices.
We normally tuck a little shredded chicken or beef inside for extra protein, but you can skip it for a vegetarian version that’s still filling and flavorful. If you leave out the meat, serving your enfrijoladas with our Mexican Red Rice will give you a complete protein. Rajas are optional but highly recommended. Our family always adds them because they bring a soft roasted flavor that plays well with the beans, but if you don’t have the time, don’t sweat it.
Why Enfrijoladas Deserve More Attention
Enfrijoladas are one of the most practical meals in Mexican home cooking. They’re built from pantry staples, they stretch easily, and they’re very adaptable and forgiving. Most families make them with whatever beans they have on hand, but black beans simmered with epazote create a sauce that’s silky, earthy, and aromatic. Chipotle adds warmth and depth without overwhelming the beans.
They’re also a great example of how Mexican cooking uses beans as both protein and a base for sauce. Instead of being a side dish, the beans become the centerpiece. When you blend them with their cooking liquid, aromatics, and a little chipotle, you get a sauce that coats tortillas perfectly.
How We Build the Sauce
The base of this recipe is a pot of homemade black beans. You can use canned beans in a pinch, but the flavor is noticeably better when you simmer your own with onion, garlic, and epazote. The epazote is what sets this apart from plenty of other versions. It adds a herbal, slightly resinous note that makes the beans taste fuller and more complex.
Once the beans are soft, everything gets blended with a chipotle in adobo. You can add more chipotle or more adobo sauce if you want a smokier or spicier finish. The sauce should be pourable but thick enough to cling to the tortillas. If it’s too thick, add a splash of bean broth. If it’s too thin, simmer it for a few minutes until it tightens up.
Tortillas: Fried or Not Fried
Lightly frying the tortillas adds flavor and helps them hold their shape when dipped in the bean sauce. It also keeps them from tearing. That said, you don’t have to fry them. If you’re short on time or want something lighter, warming them on a comal works too. The key is making sure they’re pliable before dipping.
Fillings and Toppings
Enfrijoladas are flexible. You can keep them simple or dress them up, depending on what you have.
- Shredded chicken or shredded beef adds protein and makes the meal more substantial.
- Rajas bring roasted poblano flavor and a little sweetness.
- Queso fresco adds salt and creaminess.
- Crema softens the heat and balances the beans.
- Avocado adds richness.
- Onion brings brightness and crunch.
A Few Words About Epazote
Epazote is one of those ingredients that people either know well or have never heard of. It’s traditional in Mexican bean dishes because it adds flavor and helps with digestion. Epazote has a strong, layered flavor. It’s herbal and deeply earthy. When cooked, it softens into something warm and savory. It never disappears into the background. Instead, it lifts the dish and gives it a distinct Mexican character. Fresh epazote has the strongest aroma, but dried epazote works perfectly and is easy to keep in the pantry. If you need it, I really like this brand that you can find on Amazon. If you enjoy the flavor, you can add more. If you’re new to it, starting with a smaller amount helps you get a feel for its strength.
Rajas: Optional but Worth It
In our family, rajas are a must. They’re strips of roasted poblano sautéed with onion until soft and fragrant. They add a gentle roasted flavor that pairs like a dream with the beans. They’re not required, but if you have the time, they’re a great addition. Click here for our recipe!
Heat Level
Chipotles in adobo bring both smoke and heat. You can adjust the spice level easily:
- Add extra chipotles for more heat.
- Add more adobo sauce for more smoke.
- Use half a chipotle if you want something mild.
The beans mellow the heat, so you have a lot of control.
Serving Enfrijoladas
Enfrijoladas are great for weeknights because they come together quickly, especially if you already made the beans. They’re also perfect for feeding a crowd because you can set up a little assembly line and let everyone customize their plate.
They pair well with:
They’re also excellent reheated. The sauce thickens in the fridge, so you may need to loosen it with a splash of water or broth.
Why These Belong in Your Rotation
Enfrijoladas are affordable, comforting, and full of flavor. They’re built from ingredients you probably already have, and they’re easy to adapt to whatever you’re craving. They’re also a great way to use a pot of beans in a way that feels special without requiring extra work.
