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Vegetarian, Americas

Cheese enfrijoladas

Cheese enfrijoladas are corn tortillas dipped in a black bean sauce, topped with feta, cream, and cilantro. This Mexican recipe serves 4, takes 35 minutes, rates easy, and costs €2.00 per person. The trick is dipping the tortillas in the hot sauce for just a second so they fold without tearing.

I'm thinking enfrijoladas tonight, tortillas dipped in a black bean cream that smells like Mexico.

Cheese enfrijoladas
Total time
35 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Enfrijoladas are soft tortillas bathed in a blended black bean sauce with onion, garlic, and cumin. The texture is creamy and clingy, and the earthy flavor of black beans pairs well with the mild heat of Espelette pepper. Crumbled feta adds a salty edge that wakes everything up, while sour cream softens each bite.

This dish works just as well for a weeknight dinner as for a slightly different Sunday meal. Kids love folding their own tortilla into the sauce, and adults appreciate this easy culinary trip without much effort. Mon Chou suggests this recipe when you want something warm, comforting, and meat free.

The ingredients

4 people

Pantry

  • Black beans, cannedoften in the pantry 800 g
  • Cuminoften in the pantry 1 tsp
  • Espelette pepperoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Corn tortillas 12

Fruits and vegetables

  • Onion 1
  • Red onion 1
  • Garlic 2 cloves
  • Cilantro 1 bunch

Dairy

  • Feta or salted fresh cheese 150 g
  • Sour cream 10 cl

Allergens Lactose

The step by step recipe

  1. Sauté the chopped onion and garlic in the oil, add the drained black beans, cumin, Espelette pepper, salt and pepper. 8 min

    Save the liquid from one can, it helps adjust the sauce texture.

  2. Blend everything with half a glass of water or cooking liquid until you get a creamy, coating sauce.

    The sauce should coat the back of a spoon, too thick and it won't glide over the tortillas.

  3. Warm the tortillas dry in a pan, 20 seconds on each side. 5 min

    A warm tortilla is pliable, a cold one cracks when folded.

  4. Dip each tortilla in the hot sauce, fold it in quarters and place it on the plate, three per person.

    Work one tortilla at a time, the sauce stays warm in the pot.

  5. Spoon the remaining sauce on top, then garnish with crumbled feta, sour cream, sliced red onion, and cilantro.

    Soak the red onion in cold water for five minutes, it loses its sharpness.

Our tips to get it right

  • Drain the black beans well before blending, otherwise the sauce can turn too thin to coat the tortillas properly.
  • You can make the sauce ahead of time, it reheats gently over low heat without losing its texture.
  • Blend the sauce a bit longer if you prefer it perfectly smooth, with no visible bean pieces.

The variations

  • Swap the feta for a mild fresh goat cheese for a creamier version.
  • For a faster version, use tortillas that are already warm and skip the pan reheating step.
  • For kids, cut the Espelette pepper in half and serve the sauce on the side so they can dip their own tortillas.

What to serve it with

  • White rice or Mexican rice
  • Mashed avocado or simple guacamole
  • Sparkling water with lime

Storage

The black bean sauce keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, but prepare the tortillas and toppings fresh right before serving. Reheat the sauce over low heat, adding a splash of water if it has thickened.

Questions about this dish

Can you make the bean sauce ahead of time?

Yes, you can make it the day before and keep it in the fridge. Reheat it gently before dipping the tortillas, adding a little water if it has thickened.

What cheese can replace feta?

A salty fresh cheese like cotija works well if you can find it, otherwise fresh goat cheese or crumbled mozzarella also work. The key is choosing a cheese that crumbles easily.

Can enfrijoladas be frozen?

The bean sauce freezes very well for up to 2 months. However, assemble the tortillas and fresh toppings right before serving to keep a good texture.

How do you keep the tortillas from tearing?

Dip each tortilla in the hot sauce for just one second, no longer. A tortilla warmed in a pan beforehand is also softer and folds more easily.

How long does it take to make cheese enfrijoladas?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in cheese enfrijoladas?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does cheese enfrijoladas cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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