This recipe for enfrijoladas is just about the easiest enchilada recipe you can make. The steps include blending the sauce ingredients, stuffing corn tortillas with cheese, pouring the sauce over, adding more cheese and baking. 🙂 It took so little time to put this recipe together.
I loved the smoky, spicy hearty black bean sauce used in this enfrijoladas recipe. It goes super well with the cheese and gives this dish so much flavor. You don’t even have to cook the sauce first, it cooks while the dish cooks. You could absolutely add meat to these if you like. Shredded chicken or beef, or ground beef or turkey could all work. I love the simplicity of the just cheese but it would would taste great.
I have a few different ways I soften up corn tortillas before rolling them for enchiladas. You can wrap a few of them in a damp towel or paper towel and microwave for 15-20 seconds. You can also heat a dry skillet over medium heat until hot, and add a few at a time for 10-15 seconds per side to warm them up and make them pliable. This is usually the method I use.
If you are looking for more enchilada recipes, try my recipes for green chile chicken enchiladas or ancho chile beef enchiladas.
Enfrijoladas (Cheese Enchiladas with Black Bean Sauce)
Ingredients
For the sauce:
- 1 15oz can black beans drained
- 3/4 cup water
- 2 garlic cloves
- 1/4 cup chopped cilantro
- 1-2 tbsp chiles/sauce from a can of chiles in adobo adjust according to how spicy you want them to be
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp salt
For the enchiladas:
- 12 corn tortillas softened
- 2 cups shredded Oaxaca or Monterey jack cheese
Instructions
- Preheat oven to 350 and grease a 9×13 pan. Blend all the sauce ingredients in a blender until smooth. Taste and adjust the salt level.
- Spread a thin layer of sauce in all over the bottom or the pan. Soften the tortillas one by one and fill with cheese, folding into a tube and placing the seam down in the pan. Line the pan with all of the rolled up tortillas and cover the top with the rest of the sauce and then more shredded cheese. Bake uncovered for 30-35 minutes until golden and bubbly.
- Allow to cool 10 minutes, then serve with sour cream or hot sauce as desired.