Queso Fresco Enfrijoladas
Queso Fresco Enfrijoladas: A Comforting Mexican Classic
When it comes to comfort food in Mexican cuisine, few dishes rival the rich, soul-soothing taste of enfrijoladas. Think of them as the cousin of enchiladas, but instead of being coated in a chile-based sauce, these tortillas are bathed in a silky black bean sauce. Filled and topped with queso fresco and chorizo, enfrijoladas offer a perfect balance of creamy, smoky, and savory flavors. They are simple to prepare yet full of tradition, making them an ideal dish for weeknight dinners, family gatherings, or even brunch.
Related Recipe: Frijoles Charros
A Dish Rooted in Tradition
Enfrijoladas are a staple across many Mexican households. Their name comes from the Spanish word frijol, meaning bean. For centuries, beans have been at the heart of the Mexican diet, serving as an essential source of protein and sustenance. This dish reflects that heritage: humble, nourishing ingredients elevated into something special with just a few additional touches. While enfrijoladas can be filled with a variety of proteins or simply enjoyed with cheese, the addition of queso fresco and chorizo brings out the depth and richness that makes this recipe unforgettable.
Ingredient Variations
The beauty of enfrijoladas lies in their versatility. Here are a few variations you can try:
- Beans: This recipe uses black beans, but pinto beans or bayos are also common and just as delicious. Pinto beans create a slightly creamier sauce with a lighter flavor profile.
- Protein: Chorizo adds smokiness and spice, but shredded chicken, carne asada, or even sautéed vegetables like zucchini and mushrooms work beautifully as fillings. For a vegetarian version, use soy chorizo or skip the chorizo and bulk up with extra cheese or beans.
- Cheese: Queso fresco is crumbly, mild, and slightly tangy. Cotija, panela, or even Oaxaca cheese can be used depending on what’s available. Oaxaca melts beautifully, giving the dish a gooey, indulgent finish.
- Tortillas: Corn tortillas are traditional, but if you prefer flour tortillas, they’ll still taste great (though less authentic).
- Toppings: Add sliced avocado, pickled jalapeños, or a drizzle of Mexican crema for extra flavor and texture.
Storage Suggestions
Enfrijoladas taste best when served immediately, but they can be stored and reheated:
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the bean sauce separate from the tortillas, if possible, to prevent sogginess.
- Freezing: The bean sauce freezes well for up to 2 months. Thaw in the refrigerator and reheat on the stove with a splash of water or broth to loosen it.
- Reheating: Warm enfrijoladas in a skillet over low heat or in the microwave. If they’ve dried out, spoon a bit of extra bean sauce or broth on top before reheating.
Serving Suggestions
Queso Fresco Enfrijoladas are hearty enough to stand alone, but pairing them with sides makes the meal feel complete. Here are a few ideas:
- Rice: A scoop of Mexican red rice or cilantro-lime rice balances the richness of the beans and chorizo.
- Salad: A simple tomato and cucumber salad or nopales salad adds freshness.
- Salsas: Offer a bright salsa verde, smoky salsa roja, or even a spicy habanero salsa on the side.
- Eggs: For breakfast or brunch, top the enfrijoladas with a fried egg for a dish similar to enfrijoladas con huevo, a popular morning variation.
- Drinks: Pair with a refreshing agua fresca, such as horchata or tamarindo, or enjoy with a cold Mexican beer.
FAQs
Enchiladas are tortillas dipped in a chile-based sauce, while enfrijoladas use a bean-based sauce. Both can be filled with cheese, meat, or vegetables, but enfrijoladas are creamier and more subtle in flavor.
Yes. Frying helps prevent the tortillas from falling apart in the sauce, but you can warm them on a griddle (comal) instead for a lighter version.
Blend a chile de árbol, chipotle, or guajillo pepper into the bean sauce for extra heat and depth.
Yes, as long as you use 100% corn tortillas. Flour tortillas contain gluten, so stick with corn for a gluten-free option.
Yes, you can prepare the bean sauce and cook the chorizo ahead of time. Assemble just before serving for the best texture.
If queso fresco isn’t available, feta cheese is a good substitute. It has a similar crumbly texture and tang, though it’s saltier, so use sparingly.
Queso Fresco Enfrijoladas are more than just a meal; they’re a connection to tradition, family, and the comforting flavors of Mexican cuisine. Whether you keep them simple with beans and cheese or load them up with chorizo and garnishes, enfrijoladas are a reminder that the most satisfying dishes often come from the humblest ingredients.
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Queso Fresco Enfrijoladas
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: Serves 6
Description
Creamy black bean sauce, warm corn tortillas, crumbled queso fresco, and smoky chorizo come together in this classic Mexican comfort dish. Enfrijoladas are simple to prepare yet full of flavor, making them perfect for family meals, weeknight dinners, or a satisfying weekend brunch.
Ingredients
- 6 tablespoons cooking oil, divided
- ¼ piece white onion
- 2 garlic cloves
- 2 (12-ounce) cans black beans, rinsed
- 1 1 ½ cup water
- 1 teaspoon chicken or vegetable bouillon
- 12 corn tortillas
- 6 ounces chorizo, cooked
- 1 (10 ounce) package queso fresco, crumbled
- ¼ piece red onion, sliced
- cilantro for garnish
Instructions
- Heat 1 tablespoon cooking oil in a large skillet over medium heat. Add onion and garlic and fry for 3 minutes, stirring frequently. Transfer to blender. Add beans, water and bouillon to blender. Blend until smooth.
- Heat 3 tablespoons oil in skillet over medium-low heat. Add blended bean mixture and bring to a simmer for 5 minutes. Remove from heat and set aside. Keep warm.
- Heat remaining oil in a large skillet over medium heat. Lightly fry tortillas, about 15 seconds on each side. Transfer to a plate to cool slightly.
- Dip each fried tortilla into bean mixture, covering both sides. Transfer to a serving plate. Add queso fresco and chorizo. Roll. Repeat with remaining tortillas. Top with more queso fresco, chorizo, onion, and cilantro. Serve.
