Creamy, blended black beans create the perfect sauce for these tortilla-filled Enfrijoladas Mexicanas, finished with fresh toppings and ready to serve in under 30 minutes.
Enfrijoladas are a comforting and easy traditional Mexican recipe made with corn tortillas coated in a creamy black bean sauce. This version includes shredded chicken, cotija cheese, and fresh toppings, but it’s flexible enough to make vegetarian with a few simple swaps.
You can use canned black beans, or try my No-Soak Oven Black Beans recipe for a richer, more homemade flavor. It’s a simple method where dried beans are covered with water and baked in the oven. The cooking liquid becomes part of the sauce, making it extra smooth and flavorful.
Once the bean sauce is blended, pour it over my homemade corn tortillas and top with chicken, cheese, avocado, and cilantro. Flour tortillas can be used too, though the texture will be softer. It comes together quickly, works for any meal of the day, and tastes even better with fresh tortillas and homemade beans.
Table of Contents
What are Enfrijoladas?
Enfrijoladas are a traditional Mexican dish made by coating corn tortillas in a blended black bean sauce. Similar to enchiladas, the tortillas are folded or rolled, then topped with ingredients like shredded chicken, cheese, avocado, and cilantro. The name comes from the Spanish word “frijol,” meaning bean, so enfrijoladas basically means “bean-covered tortillas.” They’re easy to make, super filling, and a great way to use up leftovers.
The traditional way to make the sauce is to mash the cooked beans in enough water to make it thick and creamy, with the consistency of a thick soup. You can also use a blender or food processor, whatever you have at hand. It’s simple, comforting, and I wouldn’t be surprised if it becomes a staple in your home.
Why We Love Mexican Enfrijoladas
- Feels like comfort food from México, but comes together as a healthier dish made from everyday ingredients.
- Customizing each serving with different toppings adds variety and keeps it interesting.
- It works equally well for breakfast, lunch, or dinner, depending on how it’s served.
Recipe Ingredients
Cooked Black Beans with Broth – These beans are the foundation of the sauce. They have a mellow, earthy flavor that works perfectly with the spices, and the broth helps make the sauce creamy and smooth when blended.
Chile de Árbol – These small dried peppers have a sharp, fiery heat with a smoky finish. Use 1 if you prefer a milder result, or replace with guajillo for a deeper, less intense flavor.
Goya All-Purpose Seasoning or Salt – Goya adds a savory, umami-rich layer that enhances the beans and chicken. Salt alone also works if you want to keep the flavor more neutral or adjust it to taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Queso Fresco or a Melty Cheese Alternative – Queso fresco is often used in traditional enfrijoladas for its mild, crumbly texture. If it’s not available, Monterey Jack, Oaxaca, or even mozzarella are great substitutes. Use whatever cheese you enjoy most.
Add More to the Filling – Traditional enfrijoladas are often made with cheese alone, but you can bulk them up with cooked shredded chicken, spicy Mexican chorizo, or even ground beef.
Swap Bean Broth with Vegetable Broth or Stock – If you don’t have bean broth or prefer a lighter option, vegetable stock or broth both work well. They blend smoothly with the beans and keep the sauce flavorful, especially in vegetarian versions.
How to Make Enfrijoladas
Step #1: Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.
Step #2: Place half of the chopped onion into the same skillet and dry-fry for 3–4 minutes or until the onions are nicely browned. Transfer to the food processor or blender.
Step #3: Add the cooked beans, Goya (or salt), cumin, paprika, and lard into the blender and puree until smooth. Add the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.
Step #4: *If your tortillas are a bit stale, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.
Step #5: Place 4 tortillas in a bowl, then spoon a quarter of the bean sauce over the top. Top with the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro, and avocado. Repeat with the remaining tortillas and ingredients to make four servings.
Expert Tips
Lightly Fry the Tortillas to Soften – Fry each corn tortilla in a little oil for 10 seconds per side, then place on paper towels to drain any excess oil. This makes them more pliable and easier to fold without tearing.
Let the Sauce Sit Before Serving – Letting the bean sauce rest for 10–15 minutes after blending helps the flavors settle and deepen, making the finished dish taste more balanced.
FAQs
Dried guajillo or ancho chiles are great milder options with a smoky-sweet flavor. Chipotle peppers in adobo sauce add a deeper heat and smokiness. You can also use a small pinch of cayenne, red pepper flakes, or a few dashes of hot sauce. Even smoked paprika can work for flavor without too much spice.
Serve warm with the bean sauce poured over the tortillas, then top with chicken, cheese, cilantro, avocado, sliced radish, and a drizzle of Mexican crema. They’re great on their own or paired with rice or a fried egg.
Storage Information
Store any leftover Black Bean Enfrijoladas in an airtight container in the refrigerator for up to 3 days. If you’ve already layered them with sauce and toppings, they may soften, but the flavor will still hold up. To freeze, store the bean sauce and chicken separately from the tortillas in freezer-safe containers to help maintain their texture.
Reheat the bean sauce on the stove over low heat or in the microwave with a splash of broth to loosen it up. Warm the tortillas in a pan or microwave, then assemble with the sauce and toppings just before serving. Frozen portions are best used within 1 month.
More Mexican Favorites to Try Next
Enfrijoladas Mexicanas Recipe
Ingredients
- 2 Chile de Arbol or other dried peppers - stems removed
- 1 white or red onion finely chopped - divided
- 3 cups of cooked black beans with their broth
- 1/2 tsp. Goya all-purpose seasoning - or salt
- 1/2 tsp. ground cumin
- 1/2 tsp. paprika
- 2 Tbsp. melted lard
- 1 c. chicken broth
- 2 Tbsp. of vegetable oil - optional*
- 16 small corn tortillas
- 2 cups of cooked shredded chicken
- 1/2 c. of crumbled Mexican Cotija cheese
- 1/2 c. chopped cilantro
- 1 avocado - sliced
Instructions
- Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.
- Place half of the chopped onion into the same skillet and dry-fry for 3–4 minutes or until the onions are nicely browned. Transfer to the food processor or blender.
- Add the cooked beans, Goya (or salt), cumin, paprika, and lard into the blender and puree until smooth. Add the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.
- *If your tortillas are a bit stale, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.
- Place 4 tortillas in a bowl, then spoon a quarter of the bean sauce over the top. Top with the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro, and avocado. Repeat with the remaining tortillas and ingredients to make four servings.
NOTES
Nutrition
Oh mmmyyyy, i love that recipe! Perhaps one of the best chicken breast recipes I came across to. Thank you so much for sharing this recipe. I’d love to try that this coming weekend.
Holly Hooper
THANK YOU SO MUCH FOR INFORMATION ABOUT THIS TECHNIQUE! MY FIRST TIME USING MY INDOOR GRILL AND THE CHICKEN TURNED OUT FANTASTIC!! YOUR INSTRUCTIONS WERE EASY TO FOLLOW AND YIELDED RESULTS EVEN BETTER THAN WHAT I HAD HOPED FOR. I LOOK FORWARD TO DELVING DEEPER INTO YOUR BLOG AND LEARNING EVEN MORE. THANKS AGAIN.
My store had a sale on boneless skinless tenders instead of breasts, so I think I will try this as more of a layered dish! Can hardly wait!
Kelly Hubbard
Hi Kelly,
This recipe is so easy to customize and tenders will work just fine!
– Linda
WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂
Regards Hannah Flack
WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂
Regards
Ross Alisha