Enfrijoladas de Queso

Enfrijoladas de queso are corn tortillas dipped in a bean puree and stuffed with cheese. A quick and easy recipe the whole family will enjoy.

Unlike a traditional enchilada where the sauce is made from chili’s, enfrijoladas use beans as the sauce and can be stuffed with your favorite toppings and fillings.

This is a simple dish that’s great any time of day. Add a fried egg and now you have a protein filled breakfast.

Ingredients for Enfrijoladas de Queso

Enfrijoladas are commonly made with black beans, however I’m using Peruvian beans because I love the taste and texture of these beans. If you love these beans too, then check out this post on recipes to use with Peruvian beans.

I’m using crumbled queso fresco, however shredded Oaxaca or monterrey jack cheese are both great options. I don’t recommend using cotija cheese, since it is too salty and won’t melt.

Whether you are using homemade beans or canned, be sure to add the bean liquid along with the beans. We’re also adding some chicken broth or vegetable broth for more flavor. If your beans are salt-free, then you will need to add some salt as well.

Enfrijoladas are best made with white corn tortillas. I don’t recommend using flour tortillas since they will get soggy.

How to make the Bean Sauce

The key to a delicious enfrijolada is all about the bean sauce. Add the beans, bean juice, broth, and salt if needed to a blender. If your beans are cold, no need to heat them up.

At this point you can add any extra seasoning you like, garlic or onion powder are both great. Blend the beans until a smooth sauce forms.

Pour the bean mixture into a medium size skillet and heat over medium heat. Stir occasionally until the sauce begins to simmer then lower the heat.

Preparing the Tortillas

The corn tortillas need to be warmed and brushed with some oil before assembling the enfrijoladas. I simply place my stack of tortillas in the microwave and heat for about 1 minute or until they are hot. 

Then add some oil to a small bowl, dip your finger in it and rub them on each tortilla. This makes a great moisturizer if your hands are dry! Warm tortillas are less likely to crumble and break during the assembling.

Assembling The Enfrijoladas

To make enfrijoladas de queso, prepare the cheese before assembling. Crumble the queso fresco or grate a melting cheese.

Also, have a plate or a large baking dish available. The enfrijoladas can be made ahead of time and reheated in the oven, but they do taste best right after making them.

Using either your hands or tongs, dip the side of each tortilla in the warm bean sauce. Quickly place it on a plate or baking dish and add the cheese of your choice. For a Vegan option, simply omit the cheese.

Once your filling of choice is added, fold the tortilla over like a taco or roll it up like an enchilada. Continue dipping the remaining tortillas until they are done.

Toppings for Enfrijoladas

My kids enjoy just fresh cheese on their enfrijoladas, however I prefer to elevate them with some extra toppings. You’ll see here I layered avocado slices, thinly sliced white onion, chopped cilantro, and diced chili peppers.

Other delicious toppings included Mexican crema or sour cream, sliced jalapenos, pickled red onions, or a fried egg for breakfast. This is similar to how I make Huevos Rancheros.

If you like to add some spice and heat, add a few spoons of chile de arbol salsa.

Enfrijoladas are best enjoyed right after making them, however you can store leftovers in the refrigerator up to 3 days, then reheat in the oven or microwave until warmed through.

Keep in mind that the tortillas will expand and get soggy from the bean puree, however they will still taste good.