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Blanca Fernandez


I first had these at my in-laws house. I have to admit I thought they looked a little weird, but once I tasted them I was hooked.
These are very similar to Enchiladas except the sauce is made by using beans. They can be black beans, pinto or my favorite, Peruvian beans.


★★★★★ 1 vote

Stove Top


  • 16
    corn tortillas
  • 4 c
    beans w/some of it's juice
  • 1 clove
  • 4
    chiles de arbol
  • 2
    chipotle peppers
  • ·
    salt and pepper to taste

  • ·
    cooked chicken, chorizo, mashed potato or queso fresco

  • ·
    cilantro, fresh
  • ·
    chopped onion
  • ·
    queso fresco
  • ·
    sour cream

How to Make Enfrijoladas


  1. Place beans, chiles,garlic, salt and pepper to taste in blender. Blend well. It will be a runny liquid. Rember your going to use is as a sauce just like you do with the enchiladas. Place in a deep dish or bowl
  2. Heat a skillet and warm up the tortillas. Heat oil in a pan (enough to cover tortilla). Once the tortilla has been warmed on the skillet, place it in oil and turn it over quickly. Then take out of the oil and dip it into the bean sauce. Make sure to cover it well. Take out and place on plate. Add your filling and roll it. Repeat
  3. Once you have enough to serve, top the enchiladas with a spoonful of bean sauce, top with onion,cilantro and queso fresco.


Printable Recipe Card

About Enfrijoladas

Course/Dish: Other Main Dishes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #beans #tortillas

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