Equipment
Ingredients
Black Bean Sauce
- 400 g black beans, cooked, drained and rinsed
- 240 ml vegetable broth, warm
- ½ white onion, roughly chopped
- 2 garlic, peeled
- 1 chipotle pepper in adobo
- 2 g ground cumin
- 15 ml olive oil
Tortillas and Assembly
- 12 corn tortillas
- 30 ml olive oil
Garnishes
- 1 avocado, sliced
- ¼ red onion, finely diced
- 10 g fresh cilantro, chopped
- 60 ml vegan sour cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 706 kcal
- Protein
- 28 g
- Carbohydrates
- 105 g
- Fat
- 22 g
- Fiber
- 23 g
- Sugar
- 5 g
- Sodium
- 283 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 5 mg
- Potassium
- 1926 mg
- Calcium
- 229 mg
- Iron
- 6.8 mg
- Magnesium
- 244 mg
- Phosphorus
- 636 mg
- Zinc
- 5.1 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 29 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 1.04 mg
- Riboflavin
- 0.34 mg
- Niacin
- 4.0 mg
- Folate
- 487 mcg
- Water
- 176 g
Sources: USDA FoodData Central
Method
Heat 15ml of olive oil in a skillet over medium heat. Add the chopped white onion and garlic. Sauté until the onion becomes translucent and soft, which should take about 5 minutes.
Transfer the sautéed onion and garlic to a blender. Add the black beans, vegetable broth, chipotle pepper, and ground cumin. Blend on high speed until completely smooth.
Pour the smooth bean puree into a saucepan. Simmer gently over medium-low heat for about 5 minutes until the sauce thickens slightly and is heated through. Reduce the heat to the lowest setting to keep it warm.
In a separate clean skillet, heat 30ml of olive oil over medium heat. Working one at a time, fry each corn tortilla for 5 to 10 seconds per side. The goal is to make them pliable, not crispy. Transfer them to a paper towel-lined plate.
Using tongs, gently dip each softened tortilla directly into the warm black bean sauce, ensuring both sides are fully coated with the heavy puree.
Place the sauce-drenched tortilla onto a serving plate. Fold it in half, then fold it in half again to form a filled triangle. Alternatively, you can simply roll them into cylinders. Repeat with the remaining tortillas, placing 3 per serving plate.
Spoon a generous amount of any remaining warm black bean sauce over the tops of the folded tortillas. Garnish the plates with sliced avocado, diced red onion, chopped fresh cilantro, and a drizzle of vegan sour cream.
Chef's Notes
- Using the dark liquid from home-cooked black beans instead of store-bought broth yields an intensely flavorful and rich sauce.
- For an exceptionally refined and restaurant-quality texture, pass the blended black bean puree through a fine-mesh sieve before simmering.
- The flash-frying step is essential. It softens the tortilla while creating a subtle lipid barrier, preventing the corn from instantly turning to mush when it hits the warm, wet sauce.
- If you want to add protein to the filling, fold in shredded plant-based chicken or crumbled tofu before sealing the tortillas.
Storage
Refrigerator: 3 days — Store the bean sauce and tortillas in separate airtight containers to prevent sogginess.
Freezer: 1 month — Freeze the black bean sauce only. Tortillas should be prepared fresh.
Reheating: Reheat the bean sauce gently on the stovetop over low heat, adding a splash of water if it has thickened too much. Assemble with fresh tortillas.
Troubleshooting
Corn tortillas tear or disintegrate when dipped or folded
Cause: Tortillas were dry, stale, or not lightly fried in oil before being dipped in the sauce
Fix: Layer the torn tortillas and sauce in a baking dish like a casserole instead of trying to fold them individually
Prevention: Flash fry each tortilla in hot oil just until pliable to create a moisture barrier before coating them in the sauce
Bean sauce is too thick and clumpy
Cause: Too much moisture cooked out during simmering or beans were very starchy
Fix: Whisk in warm vegetable broth or water, 15ml at a time, until the sauce returns to a pourable consistency
Prevention: Simmer on lower heat and monitor consistency
Cultural Context
Enfrijoladas are a cornerstone of Mexican comfort cuisine, historically rooted in the resourceful tradition of utilizing staple ingredients. Evolving as an economical yet nourishing dish, it transforms the humble trinity of corn, beans, and chilies into a texturally satisfying meal that anchors daily family dining across central and southern Mexico.
