If you were to ask any Mexican if they like Enfrijoladas, I can guarantee they would emphatically say YES! This type of enchilada, bathed in a thick and flavourful bean sauce is iconically Mexican and absolutely comforting and delicious.
Best of all, they are so easy to make! In their simplest form, and the ones we had at least once a week growing up, are simply soft fried tortillas dunked in bean sauce and then plated, topped with cheese, crema and salsa. That is all you need! When you put together a corn tortilla with beans, they become a complete protein, so a plate of enfrijoladas is pretty filling and healthy. And oh so yummy.
You can dress up Enfrijoladas by filling them with chicken or sautéed vegetables, but this version is truly a match made in heaven. Queso fresco or panela mixed in with chorizo and onions make the perfect combo for these. If you cannot find queso fresco feel free to use a feta cheese that’s not too salty, or even a dry cottage cheese. If you use a very bland cheese, make sure you taste the filling and season as needed.
Once you have rolled up your tortillas with the filling, plate them and drown them in sauce. All enchiladas are served with a ton of sauce, so every bite is coated. Trust me, it is the way it should be. Garnish with more cheese, add avocado, some onions and a drizzle of crema and you’re ready for a feast!
ENFRIJOLADAS DE QUESO CON CHORIZO
Cheese and Chorizo Bean Bathed Tortillas
2 1/2 cups cooked black beans with a bit of broth or water
2 dried avocado leaves
2-4 Tbsp rendered pork lard (manteca), or vegetable oil
2 Tbsp vegetable oil, divided
1/2 cup raw Mexican chorizo
1/2 small onion, cut into thin julienne
3/4 cup crumbled queso fresco or panela cheese, plus 2 Tbsp grated for garnish
6 corn tortillas
1 ripe avocado, sliced
2 Tbsp pickled red onion or thinly sliced red onion
2-3 Tbsp crema, crème fraîche or sour cream for serving
Salsa
Place beans with broth and avocado leaves in blender jar and process until completely smooth.
In medium skillet, melt lard and pour in beans. Cook over medium low heat, stirring every so often, until slightly thickened and they coat the back of a spoon.
Meanwhile, in a small skillet, add 1 tsp oil and cook chorizo, breaking up with a spoon, for 4 minutes.
Add onion and cook until onion is completely soft. Mix in 3/3 crumbled cheese.
In a comal or medium skillet, heat 1 1/2 Tbsp oil and soft fry tortillas, turning them, until pliable and soft. Remove to a plate and continue until all tortillas are done.
Divide cheese and chorizo filling amongst tortillas, rolling up tightly and placing seam side down on two plates.
Top generously with bean sauce, sprinkle with more cheese and garnish with avocado and onions. Drizzle with crema and serve immediately with salsa.
Serves 2.