Enfrijoladas with Queso Fresco (Tortillas in Black Bean Sauce)
Why this recipe works
- Fast bean sauce: Canned black beans and their liquid create a full-flavoured sauce without long soaking or simmering.
- Silky, coating texture: Blending the beans with stock gives the sauce enough body to cling to the tortillas while staying spoonable.
- Fresh finish: Lime, coriander and red onion cut through the richness of the beans, crema and queso fresco.
Get the most out of this recipe
Authenticity notes
- Home-style Mexican cooking: Enfrijoladas are built around everyday staples: corn tortillas, beans and simple fresh toppings.
- Corn tortillas matter: Corn tortillas are the right choice here because their flavour and structure suit the bean sauce better than flour tortillas.
- Toppings can vary: Queso fresco and crema are classic finishing choices, while cotija gives a saltier, more assertive result.
Texture tips
- For a smoother sauce: Blend thoroughly until the beans are completely broken down; straining gives a more polished finish.
- Adjust the consistency: If the sauce thickens as it sits, loosen it gradually with a little more stock until it coats the tortillas easily.
- Keep tortillas soft, not soaked: Dip the tortillas just before serving so they absorb the sauce without becoming heavy or fragile.
Make-ahead tips
- Make the sauce ahead: The bean sauce can be prepared in advance and chilled separately, then reheated gently before serving.
- Reheat gently: Warm the sauce over low heat, adding a splash of stock if needed, and avoid a hard boil so it does not catch.
- Assemble at the last minute: Warm and dip the tortillas fresh for the best texture; assembled enfrijoladas are best eaten straight away.
Ingredient notes
- Use the bean liquid: The liquid from the canned black beans helps the sauce blend smoothly and brings extra body and savoury depth.
- Finish with lime: A squeeze of lime at the table brightens the bean sauce and balances the creamy toppings.
- Watch salty cheeses: Cotija is saltier than queso fresco, so season the sauce cautiously if using it as a substitute.
Equipment you'll need
Ingredients
Instructions
- Peel the garlic. Thinly slice the red onion, roughly chop the coriander, and cut the lime into wedges.
- Tip the black beans (with their liquid) into a saucepan with the vegetable stock, garlic and ground cumin. Bring to a gentle simmer over medium heat and cook for 6 to 8 minutes, until the garlic is soft and the beans are hot.
- Blend the beans and liquid until very smooth, then return the sauce to the pan. Warm over low heat for 2 to 3 minutes, stirring, until it lightly coats the back of a spoon; add a splash more stock if it is too thick.
- Warm the tortillas in a dry large frying pan over medium heat for 20 to 30 seconds per side, just until pliable. Keep them stacked so they stay soft.
- Working one at a time, dip each tortilla into the warm bean sauce to coat both sides, then fold in half and place on warm plates. Spoon a little extra sauce over the top.
- Top with crumbled queso fresco, sliced red onion and a drizzle of Mexican crema. Finish with coriander and serve straight away with lime wedges for squeezing.
Recipe notes
Tips
- For the smoothest sauce, blend for a full minute, then pass it through a sieve-strainer if you want a restaurant-style finish.
- Keep the bean sauce on a very low heat once blended; a hard boil can make it catch and thicken too quickly.
- If serving anyone who is pregnant, elderly, or immunocompromised, use pasteurised Mexican crema and ensure the dish is served piping hot.
Substitutions
- Replace Mexican crema with greek-yogurt for a tangier topping.
- Replace queso fresco with cotija-cheese for a saltier finish.
Storage
- Refrigerate up to 2 days
- Store the bean sauce separately in an airtight container and chill promptly. Reheat gently in a saucepan over low heat with a splash of vegetable stock until piping hot; warm tortillas fresh for the best texture.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Korean-Mexican Bulgogi Quesadilla
Crisp bulgogi beef quesadilla with kimchi and mozzarella
Chicken Tostadas with Refried Beans and Pico de Gallo
Crisp tostadas topped with spiced chicken, beans and pico de gallo
Tacos de Suadero with Onion and Coriander
Brisket tacos with onion, coriander, lime and salsa verde
Tostadas de Tinga con Aguacate (Chicken Tinga Tostadas)
Chicken tinga on crisp tostadas with avocado and crema
Entomatadas with Pulled Chicken (Tomato-Sauced Tortillas)
Tomato-sauced tortillas filled with pulled chicken
Sauerbraten-Inspired Shredded Beef Tacos with Red Cabbage
Shredded beef tacos with braised spices, red cabbage and sour cream
Quiche aux Poireaux (French Leek Quiche)
French leek quiche with a creamy egg and crème fraîche filling
Sloppy Joe with Brioche Bun
Minced beef Sloppy Joe in toasted brioche buns
Tuna Sweet Chili Poke Bowl
Tuna poke bowl with sushi rice and sweet chilli dressing.
Poke Bowl with Sushi Rice
Sushi rice poke bowl with salmon, avocado and cucumber.
Thai Green Curry Bowl with Chicken and Jasmine Rice
Thai green curry chicken bowl with jasmine rice
Cod and Chickpea Bowl with Lemon and Parsley
Cod bowl with chickpeas, roasted peppers and lemon dressing
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
Corn tortillas dipped in black bean sauce with queso fresco
Latin Tomato Rice Bowl
Tomato-simmered rice topped with black beans, lime and coriander
Enchiladas Rojas con Pollo (Red Chilli Chicken Enchiladas)
Red chilli chicken enchiladas topped with crema and queso fresco
Vegan Jackfruit Carnitas Tacos
Crispy jackfruit carnitas in warm corn tortillas
Cochinita Pibil (Yucatán Slow-Roasted Pork)
Yucatán slow-roasted pork served in corn tortillas with pickled onions
Mexican Sweet Potato Bowl with Black Beans, Rice and Salsa
Sweet potato bowl with rice, black beans, salsa and yoghurt
You might also like
Polish Apple Pancake Bites (Mini Apple Fritters)
Mini apple fritters fried golden with cinnamon
Galão (Portuguese Latte)
Portuguese latte with espresso and plenty of steamed milk
Parmigiana di Melanzane (Aubergine Parmigiana)
Baked aubergine layered with tomato sauce, basil and cheese
Merluza a la Vasca (Basque-Style Hake with Parsley Sauce)
Poached hake with parsley sauce, clams and asparagus
Aletria (Portuguese Vermicelli Custard Dessert)
Portuguese vermicelli custard with lemon zest and cinnamon
Modern Moussaka Bowl with Aubergine and Lamb
Moussaka-style bowl with aubergine, lamb and yoghurt topping
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
