Spring Hill Ranch's Enfrijoladas

Wiley P


Most everyone has heard of enchiladas, which are rolled or folded stuffed tortillas in a chile sauce. If you base that sauce with tomatoes instead of chiles, you have entomatadas. And, if you base the sauce with beans, you have enfrijoladas! Here's a wonderful enfrijolada sauce that not only works great on enfrijoladas, but is fabulous on burgers, pork chops, even steaks! You can even use it to dip chicken nuggets into!

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aboiut 6 cups, serves 6


30 Min


30 Min





2 Tbsp
lard (or oil or shortening if you must)
1/2 medium
red/purple onion, finely chopped
2 medium
plum tomatoes, chopped (or 1/2 of a 10-ounce can of rotel® diced tomatoes with green chile)
1 medium
new mexico green chile, roasted, peeled and chopped (or a 4-ounce can of chopped green chiles)
1 medium
serrano chile (or jalapeño), finely chopped
2 medium
cloves of garlic, minced
1 tsp
mexican oregano
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
4 c
cooked and drained pinto beans (or black beans)
1-2 c
low sodium chicken broth (or juice from the beans), divided


6" corn tortillas
2 c
cooked and drained bulk chorizo or shredded chicken, beef or pork (optional)
2 c
(about 8 ounces) grated manchego, swiss or monterey jack cheese (plus more for serving)
1/2 c
crumbled mexican fresh cheese or farmer's cheese (for serving)
thin slices red/purple onion, separated into rings (for serving)

Directions Step-By-Step

Adjust an oven rack to the center position and preheat the oven to 350°. lightly grease a 9"x13"x2" baking dish.
For the enfrijolada sauce: In a large sauté pan over medium-high heat, heat the lard. Add the onion, tomatoes, green chile, serrano and garlic. Sauté until the onion is soft, about 5 minutes. With your thumb, rub the oregano in the palm of your hands and sprinkle the powder over the mixture. Stir in the salt and pepper. Add the beans and about 1 cup of the broth to the pan and simmer it for 10 minutes. Cool the mixture for about 5 minutes.
In batches in a blender or with an immersion blender, puree the mixture until it is nearly smooth. Add additional broth if needed, as this is to be a sauce, not frijoles refritos. Return the pureed mixture to the pan and gently reheat it over medium-low heat, stirring frequently. Remembering that this should be the consistency of a normal enchilada sauce, adjust the thickness by either adding more broth or reducing the sauce if needed.
For the enfrijoladas: Place a few tablespoons of the sauce in your prepared baking dish, spreading it around very thinly. Using tongs, pass the tortillas 1-by-1 through the hot enfrijolada sauce for just a second or two per side. (Too much time and the tortillas will fall apart; too little time and they will crack when folded. Find a happy medium) Setting each of them in your prepared baking dish, fill each with a little of the meat (if using) and a sprinkle of the grated cheese. Roll or fold the filled tortillas in half and arrange them. Top with an additional 1 to 1 1/2 cups of the enfrijolada sauce, just enough to cover the tortillas but allow the edges of the folded tortillas to show. Bake them for about 10 to 15 minutes, until the cheese is melted.
To serve, drizzle a 2-inch wide strip of crema down the center of the dish. Sprinkle with the mexican fresh cheese and a few of your red onion rings. If desired, garnish with a sprig of cilantro, sliced avocado and chopped green onions if desired. For a wonderful, hearty breakfast, slide a couple fried eggs on top.

About this Recipe

Course/Dish: Eggs, Other Sauces, Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Dairy Free
Other Tag: For Kids