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enfrijoladas center on a white plate sprinkled with queso fresco and purple onion slices

Enfrijoladas de Queso Recipe

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  • Author: Mirna Pena
  • Prep Time: 15 minutes
  • Beans: 2.5 hours
  • Cook Time: 30 Minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 24+ enfrijoladas 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

Enfrijoladas de Queso are just like a an Enchilada but instead of a red chile sauce the is a bean based sauce with some red chiles. These a great for a meatless Monday!


Ingredients

Scale
  • 3 cups cooked pinto beans with liquid
  • ½ a medium yellow onion, sliced
  • 23 garlic cloves
  • 3 guajillo peppers, seeds removed
  • ½ tablespoon whole cumin seeds
  • ½ tablespoon chicken bouillon
  • Water
  • 24 Tortillas
  • Queso fresco, crumbled (or cheese of choice)
  • Oil with high smoke point (avocado, corn, canola, etc)

Optional toppings:

  • Shredded lettuce
  • Diced tomato
  • Avocado slices
  • Onion slices
  • Mexican crema or sour cream
  • More queso fresco crumbles
  • Pico de Gallo

Instructions

For the sauce:

To a small pot, add 2 cups of water and guajillo peppers. Simmer for about 5-8 minutes or until the peppers are soft.

Add the guajillo peppers and 1 cup of water to a blender and blend until smooth. Strain into a bowl to catch all of the pepper skin bits that did not blend well. Set aside.

In a pan, add 1 tablespoon of oil, sliced onions, and 2-3 garlic cloves over medium to medium low heat. 

Cook until onions are soft and translucent and the garlic cloves are slightly brown then remove from heat and set aside.

To that same blender (rinsing the blender is not necessary, only optional) add your beans with liquid, cooked onions and garlic, cumin seeds, chicken bouillon, and guajillo sauce and blend until smooth.

To the same pan you sauteed the onions, add 1 tablespoon of oil over medium to medium low heat, and once heated add your bean sauce to the pan. Be careful,  it will pop and splatter. 

Simmer for about 5-10 minutes to heat through and thicken making sure to stir the sauce so that it doesn’t stick to the bottom of the pan.

Turn off the heat and set aside.

To another pan, add enough oil to just barely cover the bottom of the pan.

Heat your tortillas in the microwave, on the comal, or in the oven (see notes)

Once that oil is hot, add your tortillas to the oil. Cook for about 15-30 seconds on each side then remove and place on a plate with a paper napkin.

Repeat until all tortillas have been lightly fried.

 

Assembly:

Grab a fried tortilla and dip in your bean sauce. 

Place that flat on a plate and add some grated queso fresco or cheese of choice.

Roll or fold your tortilla.

Repeat until you’ve made the desired amount of enfrijoladas you would like to eat.

Serve with your toppings of choice and enjoy!


Notes

We’re looking to lightly fry the tortillas, not crisp them until they are a tostada or chip. We don’t need them to be extra crunchy. Unless that’s what you’re going for.

To Microwave the tortillas, add 12 of them to a plate with a damp paper napkin on top to cover and microwave for about 30 seconds. We just need them warmed through so that they don’t cool down the oil when frying. That will only make them soak up the oil more and be greasy.

To warm them on a comal – heat the comal and then add your tortillas and heat through until soft.

If using an oven, preheat your oven to 350. Place a stack of tortillas (about 12) in foil and make a foil bundle. Place them in the oven until heated through (oven times vary). Remove and turn off the oven.

Can I use canned beans? Short answer is yes. Taste will be a little different, but should still be good. You would add 2 12oz cans of pinto beans to the blender with the liquid. Add water if it’s too thick.