Enfrijoladas

Enfrijoladas are a traditional Mexican dish composed of corn tortillas cooked in a sauce made from black beans. The name derives from “frijol,” the Spanish word for bean, and refers to the characteristic bean‑infused flavor. The tortillas are first briefly sautéed or dipped in the bean sauce to soften them, then pieces of shredded cheese, refried beans, or cooked meat are folded inside. A small amount of onions, cilantro, and sometimes lime juice are added after cooking to brighten the taste. The dish is served hot, often accompanied by a side of rice, avocado, or a sprinkle of fresh cabbage.

Typical ingredients for the bean sauce include whole black beans, garlic, onions, bay leaves, cumin, and a pinch of salt. Many families prepare the sauce from scratch, while commercial or pre‑made bots de frijoles (bean sauces) are used for convenience. The cheese commonly used is fresh Mexican queso fresco or mild white cheese; alternatives include panela or small cubes of panela–flavored cheese for a slightly sweet note.

Enfrijoladas are popular in central Mexico, especially in the states of Puebla and Tlaxcala, where regional variations exist. In some areas, the sauce incorporates a small amount of mole or a chile pepper for a spicier profile. Others add pumpkin seeds or pomegranate for texture. Nestled within Mexican home cooking, enfrijoladas are often served during family gatherings and regional festivals, reflecting both a humble staple and a comforting, communal meal.

Because of its simple, wholesome ingredients, enfrijoladas are considered a symbol of Mexican culinary resilience. They illustrate how versatile corn tortillas can become when combined with familiar pantry staples, offering a hearty, bean‑rich alternative to lighter tortillas.