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Enfrijoladas

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Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

 

A simple alternative to fajitas and enchiladas, enfrijoladas make a fun weeknight pantry supper that also works for Meatless Monday. You can serve these enfrijoladas topped with sour cream, cilantro, and salsa. I’ve highlighted the simplest version, but there are other great recipes that include meat, vegetables, and even eggs! For fans of spicy food, add a little heat to the bean mixture or serve hot sauce with the other toppings.

Big tip: microwaving the corn tortillas before dipping them into the refried beans keeps them pliable enough to fold without breaking. Another bit of good news: there was enough sauce and room in the pan for eight tortillas, making it a perfect dinner for four.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Start with these ingredients.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Heat the refried beans, broth, and water in a large pot. Note: I measured and mixed the broth and water in the Pyrex measuring cup and poured it all in at one time.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Then add the tomato paste.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Whisk until thoroughly mixed. The texture should be pretty soupy! While the sauce is mixing and heating, microwave the corn tortillas until hot.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Now get set up with your baking dish, grated cheese, tortillas, and the bean mixture. Using a pair of tongs, dip the tortilla into the bean mixture and allow it to soak for just a moment.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Place the bean mixture-coated tortilla in the baking dish, add a portion of cheese to one half, and then fold over. Repeat with the remaining seven tortillas, then top the dish with the remaining bean mixture and cheese.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Bake at 350ºF for 10-15 minutes or until the cheese has melted and it looks like this! It took everything inside me not to dig into that dish with a spoon.

 
 
 
Tasty Kitchen Blog: Enfrijoladas. Guest post by Maggy Keet of Three Many Cooks, recipe submitted by TK member Caroline of Pink Basil.

Serve with a dollop of sour cream, salsa, and chopped fresh cilantro!

Thank you, Caroline, for introducing me to this classic Mexican recipe. I will certainly be stocking refried beans in my pantry from now on so that I can make these again! Visit her blog, Pink Basil, for more recipes, thoughtful writing, and great photography.

 
 

Printable Recipe

Enfrijoladas

See the full recipe post on Pink Basil’s site!
4.62 Mitt(s) 8 Rating(s)8 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 58 votes, average: 4.62 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Enfrijoladas: delicious Mexican comfort food!

Ingredients

  • 4 cups Refried Beans
  • 1 cup Vegetable Stock
  • 1 cup Water
  • 1 Tablespoon Tomato Paste
  • 6 whole Small Or Medium Size Tortillas
  • 3 cups Shredded Monterey Jack Cheese

Preparation Instructions

Heat up the refried beans in a large pan. Add in the vegetable stock, water and tomato paste and blend until smooth. You want the sauce to be very thin, so add more liquid if necessary. If the sauce is too thick it will weigh down the tortillas and tear them. Using tongs, take a tortilla and dip in the sauce. This is a bit of an art—you want them to soak through enough that they are pliable and won’t tear, but soak them for too long and they’ll come apart when you lift them out.

Lay the tortilla dipped in bean sauce flat in a small baking dish. Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla. Repeat this with each tortilla until the baking dish is full. Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.

Bake at 350ºF for about 10 to 15 minutes, or until the cheese has melted.

 
 
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Three Many Cooks is the always-entertaining food blog of Pam Anderson and her two daughters, Maggy and Sharon. Pam is a well-known and much-respected food writer and author, Maggy is a “hippy adventurer meets 1950s housewife,” and Sharon refers to herself as a recovering food snob learning to survive on a graduate student’s budget. Theirs is a strong relationship both inside and outside the kitchen, and it shows in the food they create and the stories they tell.

 

35 Comments

Comments are closed for this recipe.

luci on 6.21.2012

ok, wanted to keep meatless, but add protein, so added a little quinoa ( I cook mine in chicken stock) to each one. Yummmmy and filling…yes, did add a little corn also.You can never have too many veggies. thanks for the recipe

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secondfriday2kelsey on 6.1.2012

Well this is the most fantastic thing ever! Definitely need to make this.

Amanda on 5.31.2012

I made these with the addition of some store-bought rotisserrie chicken… it was really good! I think next time I make I’d add enchilada sauce to the beans, like the poster above mentioned, and possibly saute’ some diced onions and garlic to up the flavor a bit… but by all means this was yummy, fast and had PLENTY to go around!

B on 5.17.2012

I made these and they were very good – and easy to prepare – but I have some suggestions.

1. Add half a large can of enchilada sauce to the bean mixture, and pour the rest on top of the enchiladas before baking. I found the beans too bland without adding enchilada sauce. Also, the beans tend to become dry and less sauce like after you bake them, and more so when reheating leftovers.
2. Buy more tortillas if you use the small ones – there was enough sauce for around 15 enchiladas. Or, if you make them very saucy, serve with chips.
3. Add more cheese! I used monterey jack for the filling and sharp cheddar on top. I put diced raw onion in the filling also.
4. This dish is all about the fresh toppings added afterward – sour cream (of course), shredded lettuce, chopped tomato, cilantro, sliced black olives, green onions. The crunch of the fresh toppings is fantastic combined with the ‘gloppiness’ of the enchiladas.

wendy on 5.16.2012

These look so yummy a must try for sure!!