Enfrijoladas
Soft tortillas smothered in rich, velvety bean sauce and topped with cheese, crema, and fresh onion. A classic Mexican comfort dish that's hearty, satisfying, and naturally vegetarian.
- Total time
- 30 min
- Servings
- 4
- Calories
- 385
- Protein
- 14g
Ingredients
12 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Remove stems and seeds from dried ancho chiles. Toast in a dry skillet over medium heat for 30 seconds per side until fragrant.
Step 2
Soak toasted chiles in 1 cup hot water for 10 minutes until soft.
Step 3
Drain soaked chiles, reserving 0.5 cup soaking liquid. Blend chiles, beans, reserved chile liquid, garlic, onion quarter, and salt until completely smooth.
Step 4
Heat olive oil in a large skillet over medium heat. Pour in bean sauce and cook for 8–10 minutes, stirring often, until thickened and darkened. Season with additional salt to taste.
Step 5
Warm tortillas in a separate skillet or over a flame until pliable.
Step 6
Pour a thin layer of bean sauce into a serving dish. Dip each warm tortilla into the sauce, then fold and arrange in the baking dish. Repeat with all tortillas.
Step 7
Pour remaining bean sauce over the tortillas. Scatter shredded cheese on top.
Step 8
Heat in a 350°F oven for 10 minutes until cheese melts (or skip if serving immediately).
Step 9
Drizzle with crema, garnish with sliced onion and cilantro, and serve hot.
Tools you’ll need
- 12-inch skillet
- blender
- 9x13-inch baking dish
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
