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Craving big flavor fast? This super simple Mexican Enfrijoladas is my go-to trick when I want dinner in a snap. You'll throw together a silky black bean sauce in no time, pour it over corn tortillas and gooey cheese, and suddenly dinner feels extra special—not complicated at all.
I put these together one hectic night after work, and now whenever taco talk starts, my kids always hope it’s these. I just love how rich they taste yet they’re practically effortless.
Delicious Ingredients
- Canned black beans: Choose a good brand so the sauce gets extra smooth when blended
- Fresh cilantro: Makes everything pop—grab bright green bunches for best flavor
- Chipotle adobo sauce: Adds a smoky kick Scoop out the thickest sauce from the can for the richest taste
- Garlic: Gives everything extra oomph Use a nice fat clove for best results
- Paprika and ground cumin: They add warm, earthy notes Use freshly opened spices for the most aroma
- Black pepper, kosher salt, onion powder, chili powder: All these take the flavor over the top—don’t forget any
- Oaxaca or Monterey Jack cheese: Melts easily Pick soft, freshly shredded cheese to make things ultra creamy
- Corn tortillas: Pick soft, not cracked tortillas so they roll up nice
Step-by-Step Directions
- Bake and Serve:
- Cover the dish with foil and slide into a 350 degree oven. Let it bake for 30 minutes until the cheese bubbles. Once baked, let it rest briefly so slices hold together better.
- Finish Assembling:
- Once your tortillas are tucked in nice and tight, pour bean sauce all over the top. Sprinkle the rest of your cheese for a super melty finish.
- Fill and Roll Tortillas:
- Dump the rest of your bean sauce in a large bowl. Dip each tortilla fully, then lay it out. Fill with cheese, roll tightly, and set seam-side-down in the baking dish. Keep going till you’re out of filling or tortillas!
- Prep Baking Dish and Tortillas:
- Grease up your casserole pan and spread a thin layer of bean sauce on the bottom. Pile up your tortillas, wrap them in a damp paper towel, and microwave until soft and bendy—about 30 seconds. They’ll be much easier to work with.
- Whip Up the Bean Sauce:
- Blend canned beans (liquid and all) with water, garlic, chopped cilantro, adobo, cumin, paprika, onion powder, chili powder, salt, and pepper. Blitz until it's silky and a little thick but still pourable—should coat your spoon.
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The silkiest sauce with a hint of smoky chili is my personal highlight. My crew loves their servings with extra cheese and a handful of fresh cilantro—turns a regular dinner into a cozy family hangout every single time.
Storing Leftovers
Keep any extra enfrijoladas in a sealed container in the fridge—they’ll last up to three days. Just rewarm in the microwave or oven and add a little more cheese on top if that’s your thing. These freeze like champs, too. Wrap and stash portions, defrost overnight, then heat up easy for another meal.
Swap Options
Oaxaca hard to find? Monterey Jack or mozzarella works too. Use pinto beans if you want a different flavor. For less spice, swap in your favorite salsa instead of chipotle adobo and make it your own.
Ways to Serve
Add fresh cilantro, a handful of diced onions, or dollops of cool sour cream for the classic vibe. Sometimes I throw avocados or a fresh salad on the side. If you’re feeding a crowd, you can’t go wrong with Mexican rice.
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Origins & Traditions
People love enfrijoladas for breakfast or brunch all over Mexico. Every area has a different spin, but the heart is always a bean sauce-wrapped tortilla. It started as a super thrifty way to use staples, and shows off everyday kitchen creativity.
Frequently Asked Questions
- → Can you use a different kind of bean?
Canned black beans stay creamy and taste just right, but pinto beans will also work if you don't have black beans handy.
- → Is it okay to swap out the cheese?
Oaxaca or Monterey Jack melt the best, but mozzarella or a basic cheddar are both tasty options if that's what you've got.
- → How do I keep tortillas from falling apart?
Heat up your corn tortillas inside a damp paper towel in the microwave. That way they’ll stay soft and easy to roll up.
- → Will the chipotle sauce make this super spicy?
Adobo adds a nice smoky kick, but you can cut back or skip it if you want less heat.
- → Can I prep these ahead of time?
You sure can. Put the casserole together, chill before baking, and leftovers warm up easy when you want a quick bite.
- → What are some good toppings?
You’ll love some diced onion, chopped cilantro, fresh avocado, or a little crema on top—whatever makes it extra tasty for you.