Queso Fresco and Watercress Enfrijoladas
This is a sponsored recipe by B&W Quality Growers. All opinions are my own. Thank you for supporting the brands that make this website possible.
Queso Fresco and Watercress Enfrijoladas: A Deliciously Easy Mexican Classic
Who knew something so simple could be packed with flavor and nutrients? These Queso Fresco and Watercress Enfrijoladas combine the creamy richness of black bean sauce with crumbly queso fresco and the fresh, peppery bite of B&W Watercress. They’re bold, satisfying, and surprisingly easy to prepare.
This delicious comfort dish is updated with a modern twist that celebrates fresh ingredients. It’s as wholesome as it is delicious, thanks to the nutrient powerhouse that is watercress.
Related Recipe: Chicken Tostadas with Watercress
A Dish Rooted in Tradition
- Enfrijoladas are a staple in Mexican kitchens, offering a comforting and hearty meal with minimal fuss. Like enchiladas, they use tortillas as the base, but instead of a chile-based sauce, they’re coated in a creamy bean sauce. This recipe honors the original while adding B&W Watercress, a vibrant ingredient that not only enhances the flavor but also adds a nutritional boost.
- Watercress is known for its high levels of vitamins A, C, and K, along with antioxidants and minerals like calcium and potassium. It’s the perfect addition to enrich this already comforting dish.
Taste and Texture
The creamy black bean sauce is earthy and smooth, providing a luscious base for the soft, lightly fried tortillas. Inside, the filling is a mix of crumbly queso fresco and chopped watercress, creating a balance of creaminess and a peppery crunch. The red onion and serrano slices on top bring brightness and a subtle heat, rounding out the dish with contrasting textures and flavors.
The Benefits of Watercress
- Peppery Flavor: Its crisp, fresh bite cuts through the creaminess of the beans and queso fresco, adding complexity to every bite.
- Nutritional Powerhouse: Packed with vitamins A, C, and K, watercress supports immune health, bone strength, and skin vitality.
- Low-Calorie Superfood: Despite its rich nutrient profile, watercress is low in calories, making it a guilt-free addition to any dish.
- Heart-Healthy: The antioxidants and minerals in watercress contribute to improved heart health and reduced inflammation.
Ingredient Variations
This recipe is a beautiful balance of traditional flavors and fresh innovation, but there’s always room for customization:
- Toppings: Add sliced avocado, a drizzle of crema, or a sprinkle of cotija cheese for extra richness.
- Beans: Swap black beans for pinto beans for a slightly milder flavor.Spice Level: Blend a roasted serrano or chipotle into the bean sauce for more heat.
- Protein: While the queso fresco and watercress filling is plenty satisfying, shredded chicken or sautéed mushrooms can add more heft.
Whatever you do, don’t skip the watercress—it’s the ingredient that ties everything together!
Serving Suggestions
- These enfrijoladas are versatile and can adapt to any meal or occasion:
- Dinner Delight: Pair with a light side salad or roasted vegetables for a complete meal.
- Brunch Favorite: Top with a fried egg and serve with fresh fruit for a hearty breakfast or brunch.Party Appetizer: Make smaller versions for bite-sized appetizers that are sure to impress.
FAQs
Yes, canned black beans work wonderfully. No need to rinse.
If you can’t find epazote, fresh cilantro is a good alternative. It offers a slightly different flavor but still complements the dish.
Absolutely! Prepare the bean sauce and filling in advance, then assemble the enfrijoladas right before serving.
Store watercress in the fridge wrapped in a damp paper towel and use it within 3–5 days for the best flavor and texture.
The dish has a mild spice level, but you can adjust it with more serrano chile or a drizzle of your favorite salsa.
Corn tortillas are traditional and hold up better in the sauce, but flour tortillas can work for a softer, more delicate version.
Reheat in a covered dish at 350°F until warmed through. Avoid microwaving, as the tortillas may become soggy.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the tortillas from getting too soggy, keep the bean sauce separate until ready to reheat.
Print
Queso Fresco and Watercress Enfrijoladas
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
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
- 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
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.
