Have you ever had Enfrijoladas? They are seriously delicious. Sometimes I try something new and then just kick myself for having missed out on something incredible for so long. One of the coolest things about being a food blogger is that you have to force yourself to step outside of your comfort zone of regular dinner rotations and try something new.
This is a great way to use up tortillas and black beans, and can also work perfectly for Meatless Monday. I decided to use up some leftover shredded chicken in the version I have here, but you could just as easily leave out the chicken, switch to vegetable broth, and use a plant-based oil rather than lard to make it vegetarian.
Enfrijoladas are a total cinch to make. You’re basically just toasting some ingredients, tossing them into a blender, then pouring them out into a pan to warm and season them. Pour the delicious bean mixture over the top of some tortillas and top with chicken, cilantro, cheese, or whatever you happen to have on hand. Easy enough for lunch, tasty enough for dinner, and perfect for breakfast when you place a sunny-side up egg on top.
You can easily use canned black beans in this recipe, or try your hand at making them from dry beans. I use a really easy method which includes pouring them in a pot, covering them with water, and putting them in the oven for about 75 minutes while I busy myself with other things. Cooking your own dried beans is really easy, economical, and tastes so much better than the canned variety.
If you adore Mexican food as much as I do, but sometimes get sick of the standard taco/burrito/enchilada rotation, you should definitely try out this easy and flavorful meal.
The Wanderlust Kitchen
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 Chile 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
- Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil in the pan 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 in 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 ingredients to make four servings.