Can I use canned beans?

Yes, canned black beans work wonderfully. No need to rinse.

What can I substitute for epazote?

If you can’t find epazote, fresh cilantro is a good alternative. It offers a slightly different flavor but still complements the dish.

Can I make these ahead of time?

Absolutely! Prepare the bean sauce and filling in advance, then assemble the enfrijoladas right before serving.

How do I keep watercress fresh?

Store watercress in the fridge wrapped in a damp paper towel and use it within 3–5 days for the best flavor and texture.

Are these enfrijoladas spicy?

The dish has a mild spice level, but you can adjust it with more serrano chile or a drizzle of your favorite salsa.

Can I use flour tortillas?

Corn tortillas are traditional and hold up better in the sauce, but flour tortillas can work for a softer, more delicate version.

What’s the best way to reheat leftovers?

Reheat in a covered dish at 350°F until warmed through. Avoid microwaving, as the tortillas may become soggy.

Queso Fresco and Watercress Enfrijoladas

Description

These Queso Fresco and Watercress Enfrijoladas are all about bold flavor with minimal effort. Creamy black bean sauce meets crumbly queso fresco and the peppery crunch owatercress, a combo that’s fresh, earthy, and super satisfying.

Ingredients

Scale

2 ½ cups cooked black beans with ¼ cup of their liquid
½ cup Mexican crema
6 fresh epazote leaves
¾ cup chicken or vegetable broth
1 teaspoon chicken or vegetable bouillon
1/3 cup + 1 tablespoon cooking oil, divided
10 ounces queso fresco, crumbled
1/3 cup finely chopped white onion
2 cups chopped B&W Watercress
12 corn tortillas
¼ piece red onion, thinly sliced
1 serrano chile, thinly sliced

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Instructions

Combine beans, crema, epazote, broth and bouillon in a blender. Blend until smooth.
Heat 1 tablespoon cooking oil in a large skillet over medium heat. Stir in bean sauce and bring to a simmer; about 5 minutes. Set aside and keep warm.
Combine queso fresco, onion and watercress in a medium bowl. Stir to combine.
Heat remaining cooking oil in a large skillet over medium heat. Lightly fry each tortilla about 10 seconds on each side. Stack them on a plate. Fill each tortilla with queso fresco and watercress mixture and roll. Place 2-3 on a serving plate and drizzle with bean sauce. Top with more queso fresco and watercress mixture, red onion slices and serrano slices. Serve.