This Enfrijoladas recipe is proof that beans don’t need to stay on the sidelines. In this classic Mexican breakfast, they are the sauce — smooth, warm, and comforting, coating soft corn tortillas that get folded, filled, and finished with simple toppings.
If huevos rancheros is bold and bright, enfrijoladas are its quieter cousin. This is breakfast food that leans into comfort: pantry staples, gentle heat, and flavors that feel familiar from the first bite. It’s the kind of dish you make when you want something satisfying without needing fireworks.
Welcome to Enfrijoladas: Where Beans Take Center Stage
The name enfrijoladas literally means “beaned,” and that’s exactly what’s happening here. Much like enchiladas are built around chile sauces, enfrijoladas are built around beans — usually pinto or black — blended until silky and seasoned just enough to let their natural flavor shine.
This dish shows up across central and southern Mexico, often as a breakfast or light lunch. In home kitchens, enfrijoladas are a practical, comforting way to stretch ingredients: leftover beans from the night before, tortillas already on hand, and a few toppings pulled from the fridge.
While the toppings can change from house to house, the heart of the dish stays the same. Warm tortillas are dipped directly into a creamy bean sauce, folded or rolled, and served immediately while everything is still soft and hot.
Why This Pinto Bean Enfrijoladas Recipe Works
This version uses pinto beans for a lighter, creamier sauce that feels especially right for breakfast. Blended with a touch of onion, garlic, and bean broth, the sauce coats the tortillas without weighing them down.
Instead of frying the tortillas until crisp, they’re warmed just enough to stay pliable. That keeps the texture tender and lets the bean sauce soak in. The result is a plate that’s rich without being heavy and filling without feeling sleepy.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Enfrijoladas Recipe (Pinto Bean)
Ingredients
- Pinto Bean Sauce
- 2 cups cooked pinto beans plus cooking liquid
- ¼ white onion
- 1 clove garlic
- 1 –2 tablespoons neutral oil
- Salt to taste
- Enfrijoladas Base
- 8 corn tortillas
- 1 cup shredded queso fresco or queso Oaxaca
- Neutral oil for warming tortillas
- Optional Toppings
- Mexican crema or sour cream
- Crumbled queso fresco
- Thinly sliced white onion
- Fresh cilantro
Instructions
- Step 1: Blend the Bean Sauce
- In a blender, combine the pinto beans, onion, garlic, and about 1/2 cup of bean cooking liquid. Blend until completely smooth, adding more liquid as needed to reach a pourable, sauce-like consistency. Season with salt.
- Step 2: Cook the Sauce
- Heat oil in a skillet over medium heat. Pour in the blended bean sauce and cook, stirring often, for 5–7 minutes. The sauce should thicken slightly and lose any raw edge, but remain smooth and creamy. Keep warm.
- Step 3: Warm the Tortillas
- Heat a skillet with a light film of oil over medium-low heat. Warm each tortilla briefly on both sides until soft and pliable. Do not crisp.
- Step 4: Assemble the Enfrijoladas
- Dip each warm tortilla into the bean sauce, coating both sides. Place on a plate, add a small amount of cheese, and fold or roll.
- Spoon additional bean sauce over the top and finish with your preferred toppings.
- Serve immediately.
Notes
- Use well-seasoned beans for the best flavor.
- Add bean liquid gradually to control sauce thickness.
- Assemble enfrijoladas just before serving to keep tortillas tender.
Corn tortillas being dipped and coated in warm, creamy pinto bean sauce as enfrijoladas come together in the pan
My Go-To Tools for Mexican Cooking
Cast Iron Tortilla Press – makes perfect tortillas every time
👉 https://amzn.to/4iQ8JSg
Cast Iron Skillet (Comal Alternative) – heats tortillas evenly
👉 https://amzn.to/3KMrGZI
Tortilla Warmer – keeps tortillas hot and soft
👉 https://amzn.to/4aHpT2v
Non-Stick Comal – lightweight, easy to clean, great for everyday use
👉 https://amzn.to/4rXdApe
Ninja Professional Blender (1,000W) – salsas, aguas frescas, marinades
👉 https://amzn.to/48PRpIH
Granite Molcajete – crush chiles, make salsas the traditional way
👉 https://amzn.to/48yctod
Wooden Rolling Pin – perfect for tortillas, gorditas, empanadas
👉 https://amzn.to/44YSvR5
Lodge 6-Quart Dutch Oven – birria, pozole, moles, beans, stews
👉 https://amzn.to/3KsF4Ch
Storage & Reheating Tips
Enfrijoladas are best eaten fresh, but the components store well.
Bean Sauce
- Store refrigerated for up to 4–5 days
- Reheat gently on the stovetop, adding bean broth to loosen
Tortillas
- Warm fresh when ready to serve
Assemble only what you plan to eat to keep the tortillas tender.
Pro Tips for Better Enfrijoladas
- Use freshly cooked or well-seasoned beans for the best flavor
- Blend thoroughly for a silky sauce
- Keep the sauce warm while assembling
- Don’t fry the tortillas — soft is the goal
FAQ
Are enfrijoladas spicy?
No. They’re naturally mild, but you can add heat with salsa or chile oil.
Can I make them vegan?
Yes. Skip the cheese and crema or use plant-based alternatives.
What’s the difference between enfrijoladas and enchiladas?
Enchiladas use chile-based sauces, while enfrijoladas are coated in a bean sauce.
More From The Half Jalapeño:
Enfrijoladas are part of our Desayunos Mexicanos series, celebrating the breakfasts that show up on real tables.
Explore more of our flavor-first recipes:
- Visit our 32 Mexican States Signature Dish Series
- Dive into our Street Food & Antojitos Series
- Explore our Soups & Stews Series
Final plated enfrijoladas finished with a smooth pinto bean sauce, folded corn tortillas, queso fresco, avocado, and a spoonful of fresh salsa
The Final Bite
Enfrijoladas don’t shout for attention. They win you over quietly, one warm, creamy bite at a time.
This is breakfast built on tradition and practicality — proof that beans, tortillas, and care are sometimes all you need.
Buen provecho,
Join the Comal Crew
Ready for more? Join the Comal Crew and get Hot Off the Comal every Tuesday at 9 a.m. — new recipes, deep-dive stories, kitchen tips, and the flavor-first Mexican cooking you won’t find anywhere else.