This traditional Mexican enfrijoladas recipe is made with a chipotle black bean sauce, and can be stuffed with any of your desired fillings.
- 1 batch Chipotle Black Bean Sauce (see below)
- corn or flour tortillas
- your favorite fillings (ex: cooked diced chicken/steak/pork/shrimp, shredded cheese, roasted vegetables, etc.)
- your favorite toppings (ex: diced avocado, chopped fresh cilantro, crumbled queso fresco, diced red onion, Mexican crema or sour cream, fresh lime wedges etc.)
- fresh lime wedges
Black Bean Sauce Ingredients:
- 2 (15-ounce) cans black beans, rinsed and drained
- 4 cloves garlic, peeled
- 2 chipotles in adobo sauce, or more to taste
- 2 cups chicken or vegetable stock
- 1/2 cup diced white onion
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon oregano (I recommend Mexican oregano, if available)
- 1/2 teaspoon salt, or more to taste
To Make The Enfrijoladas:
- Heat oven to 350°F.
- Spread 1/2 cup of the prepared black bean sauce evenly over the bottom of a 9 x 13-inch baking dish. Pour the remainder of the black bean sauce in a large bowl. Set aside.
- If using corn tortillas, warm the tortillas either in the microwave, in the oven, or on the stove. (Here are 3 ways to warm corn tortillas. You can skip this step with flour tortillas.) Then gently dip a single tortilla in the bowl of black bean sauce until the tortilla is completely coated on each side. Transfer the tortilla to a plate, fill the tortilla with your desired fillings, then roll it up and place it seam-side-down in the baking dish. Repeat with the remaining tortillas and filling.
- Spoon a generous portion of the remaining black bean sauce on top of the rolled tortillas. Bake (uncovered) for 15 minutes.
- Serve immediately, garnished with your favorite toppings. (And I recommend a few generous squeezes of fresh lime juice!)
To Make The Black Bean Sauce:
- Combine all ingredients in a blender or food processor, and puree until smooth. Taste, and season with extra salt if needed. (Also feel free to add in an extra chipotle or a spoonful of extra adobo sauce if you would like a smokier black bean sauce.)
*This recipe makes a large batch of sauce! Feel free to refrigerate any leftovers in a sealed container for up to 3 days to enjoy later.