Make Enfrijoladas, a Kid-friendly Alternative to Spicy Enchiladas

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I could hear the stomping of a thick, high-heeled shoe coming through the wooden floor boards from the neighbor above. Her name was Cecilia … she was feisty and full of life. I couldn’t make out if she was dancing or jumping or running in place, I just knew there was excitement in her feet. I decided to investigate myself and run up the flight of stairs that separated my apartment from hers. My knuckles hit her door in a fast knock motion she answered the door with a seductive grin as if she was expecting her lover. When she realized it was little old me, her demeanor changed and she became a girl’s girl with a “come on in, Amor.” Her apartment was filled with aromas that my nose knew very well.

I asked “are you cooking Enfrijoladas?” Before I could even finish my sentence she went into this long drawn out story about how she was taking a shortcut with the recipe and uses canned beans now. In her slightly accented voice she said, “Oh mija … I can’t tell you what a lifesaver using the can has been. Plus I use black beans and you know how wonderful they are for you.” I explained to her that I also use canned beans for my enfrijoladas too, and thought everyone did. She giggled, and said with a bit of an embarrassed tone “of course they do!” I told her where we differ is what we put in the middle. She was using shredded chicken and I just used cheese. She insisted on showing me her method.

We chatted for a while longer then I asked her “what was all that stomping about a little while ago?” She looked me square in the eye and said “I was dancing out of excitement, I’m making enfrijoladas and celebrating the moment of having them on my plate.” Check out my enfrijoladas recipes that will have you dancing too!

  • Enfrijoladas 1 of 12

    This is a very kid-friendly alternative to spicy enchiladas. 

  • Onions 2 of 12

    Start by sautéing onions in some olive oil. 

  • Add Tomato And Garlic 3 of 12
    onion tom

    Add the tomato and garlic and cook for 10 minutes. 

  • Goya Black Beans 4 of 12

    The lifesaver to this recipe. Using canned beans add a real time saver to the equation. 

  • Add The Beans 5 of 12

    Add  the beans to the chicken broth simmer.

  • Warmed 6 of 12

    Allow the beans to warm on a low simmer. Then pour into a blender and blend for a few minutes till smooth. 

  • Puree Beans 7 of 12

    They should look like this. 

  • Oil 8 of 12

    Drop the corn tortilla into the vegetable oil and let fry on either side for 2 to 3 minutes. You want your tortilla to be slightly crisp, but still bendable.

  • Bean Dunk 9 of 12

    Dunk the fried tortilla into the bean puree. 

  • Place In A Baking Dish 10 of 12
    in the pan

    Place dunked tortilla in a baking dish.

  • Cheese In The Middle 11 of 12

    Spread the cheese in the tortilla then fold over and stack. Repeat till all tortillas are folded. 

  • Stuffed And Cheesed 12 of 12

    Sprinkle cheese on top and bake for 25 minutes.

Ingredients for Enfrijoladas:

  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 tomatoes
  • 3 garlic cloves
  • 1 can chicken broth
  • 2 1 lbs 13 oz cans Goya black beans
  • 1/4  – teaspoon garlic powder
  • 1/4 teaspoon crushed oregano
  • 2 cups vegetable oil
  • 24 corn tortillas (king size)
  • 4 cups Monterey jack cheese
  • 1 round of queso freso
  • 1/2 cup chopped red onion
  • Sour cream (optional)


  1. In a large frying pan over a medium flame add in olive oil and allow it to get hot.
  2. Add in onion, tomato, and garlic and mix to sauté for 10 minutes.
  3. Add in chicken broth and let heat for about 5 minutes.
  4. Drain one of the cans of beans and not the other. Then add both cans to the chicken broth/onion mixture. Mix to heat, and let cook for a few minutes to heat up the beans.
  5. Remove the pan from the flame and slowly pour the beans into a blender (you may need to do this step in two parts if your blender is petite) filling it up 3/4 of the way. Place a lid on top and blend until smooth about 2 minutes.
  6. Pour the blended beans into a big pan and set to the side.
  7. Preheat the oven to 375 degrees Fahrenheit.
  8. In a medium sized frying pan over a medium low flame add in vegetable oil and let warm for about 5 minutes.
  9. Drop the corn tortilla into the vegetable oil and let fry on either side for 2 to 3 minutes. You want your tortilla to be slightly crisp, but still bendable.
  10. 10. Then with tongs remove the tortilla from the oil and dip into the bean puree.
  11. Remove tortilla from bean puree and place in a 9×13 baking dish.
  12. Fill the center of the tortilla with a tablespoon of Monterey jack cheese, 1 teaspoon of queso fresco, and 1 teaspoon of red onion.
  13. Then fold over like a taco.
  14. Start the process of frying the tortilla and dipping in the bean puree all over until you have stuffed and stacked all 24 tortillas.
  15. Slather the top of your enfrijoladas with extra sauce and use remaining cheese to sprinkle on top.
  16. Place in the oven for 25 minutes.
  17.  Serve with a dollop of sour cream. Enjoy!


For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

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Article Posted 3 years Ago

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