Enfrijoladas

Name: Enfrijoladas
Yield: serves
Ingredients: 16 cups water; 2 1/2 cups dried hibiscus; 1 cinnamon stick, ideally Mexican, broken into pieces; Sugar, to taste (start with 1 cup)

servings

8-12

Prep

cook

Last updated on

February 26, 2026

It has always surprised us that enfrijoladas are practically nonexistent in the US. They are just as comforting 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 are also incredibly cheap to make. In San Diego, each serving usually costs about $0.60–$1.30, depending on the toppings you use and your local store's prices.

We normally tuck a little shredded chicken inside for extra protein, but you can skip it for a vegetarian version that is still filling and flavorful. If you leave out the chicken, serving your enfrijoladas with our Mexican Red Rice will give you a complete protein. Rajas are optional. Our family always adds them, but they are more of a flavor booster. If you don't have the time, don't sweat it.

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Notes & Tips

Consistency: Add more liquid for a thinner bean sauce or simmer longer to thicken. We shoot for a texture that is thick enough to stick to the tortilla while still dripping from it.
Epazote: Fresh epazote has the strongest flavor, but dried epazote works perfectly and is easy to keep in the pantry. If you need it, I really like this brand. If you enjoy the flavor, you can add more. If you are new to epazote, starting with a smaller amount helps you get a feel for its strength.
Rajas: In our family, we love to top with rajas, which are strips of roasted poblano sauteed with onion. If you have the time, I highly recommend it.
Heat level: Add extra chipotles or more adobo sauce for a smokier, spicier finish.
Tortillas: Lightly frying them adds flavor, but it is optional.

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Mains

Enfrijoladas

serves

8-12

prep in

minutes

cook for

minutes

Ingredients

All of the cooked beans and broth from our Black Beans recipe
1 small sprig fresh or dried epazote
1-8 chipotles in adobo + a spoonful of adobo sauce (optional but highly recommended)
Salt to taste
Corn tortillas, warmed
Crema, queso fresco, shredded lettuce, and avocado for topping
1–2 cups shredded cooked chicken (optional)

Directions

In a large pot, warm all of the cooked black beans and their broth from our black beans recipe. If you did not use our recipe and your beans do not already have epazote, add a fresh sprig now so it can steep as the beans warm. Bring to a gentle simmer. Remove the epazote.
Remove from heat. If you are using dried epazote instead of fresh, add about 1 teaspoon to the beans before blending. Blend the beans and broth with your chipotles and adobo sauce. You can do this in a blender or use an immersion blender right in the pot. Blend until completely smooth, adding more liquid as needed until the sauce is slightly thicker than enchilada sauce. Taste for salt and spice, and adjust as needed.
Bring the sauce back up to a simmer. As it simmers, the sauce will thicken. If it becomes too thick, you can add water or chicken broth.
Warm the tortillas until soft and flexible. You can heat them on a comal or in the microwave in bunches of 10 wrapped in a tea towel.
One by one, dip each tortilla into the warm bean sauce, coating both sides. Place on your plate, add chicken, then fold it in half.
Add crema, queso fresco, avocado, or a drizzle of extra bean sauce. Serve immediately while warm.