Enfrijoladas Recipe (Pinto Bean)
Classic enfrijoladas made with a smooth pinto bean sauce, soft corn tortillas, and simple toppings. A comforting Mexican breakfast built from pantry staples and meant to be eaten warm.
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.