These Enfrijoladas de Queso are a comforting, meatless alternative to enchiladas, featuring tortillas dipped in a warm, spiced pinto bean and guajillo pepper sauce, then filled with crumbly queso fresco. This traditional Mexican dish is soul-satisfying and perfect for a quick yet hearty meal.
The beauty of enfrijoladas lies in their simplicity and rich flavor. The creamy bean sauce infused with garlic, cumin, and mild red chiles wraps each tortilla in a velvety hug, while the cheese brings a slightly salty, fresh contrast. Garnish with crisp lettuce, crema, and avocado for a balanced plate that’s both nutritious and nostalgic.
Full recipe:
Ingredients:
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3 cups cooked pinto beans with their liquid (or 2 cans, 12 oz each)
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½ medium yellow onion, sliced
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2–3 garlic cloves
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3 guajillo peppers, seeds removed
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½ tablespoon whole cumin seeds
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½ tablespoon chicken bouillon (or vegetable for vegetarian version)
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2 cups water (plus more as needed)
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24 corn tortillas
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Queso fresco, crumbled (or cheese of choice)
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Oil with high smoke point (avocado, canola, corn oil)
Optional Toppings:
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Shredded lettuce
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Diced tomatoes
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Avocado slices
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Onion slices
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Mexican crema or sour cream
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More queso fresco
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Pico de Gallo
Directions:
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In a small pot, simmer guajillo peppers in 2 cups of water for 5–8 minutes until soft.
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Blend softened peppers with 1 cup of water until smooth. Strain to remove skins and set aside.
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In a pan, heat 1 tbsp oil. Sauté sliced onion and garlic cloves over medium-low heat until soft and slightly browned. Set aside.
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In a blender, combine beans with their liquid, sautéed onion and garlic, cumin seeds, bouillon, and guajillo sauce. Blend until smooth.
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Return to the sauté pan with 1 tbsp oil, pour in the bean sauce carefully (it may splatter), and simmer for 5–10 minutes to thicken. Stir often.
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Warm tortillas using microwave (covered with damp napkin for 30 seconds), comal, or oven.
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Lightly fry tortillas in a separate pan with oil (15–30 seconds per side). Drain on paper towels.
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Dip each fried tortilla into the bean sauce. Lay flat, add queso fresco, then roll or fold.
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Plate, garnish with your choice of toppings, and enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: ~310 kcal per serving | Servings: 6 servings (4 enfrijoladas each)
Cultural Significance of Enfrijoladas
In Mexican cuisine, beans are a foundational ingredient — affordable, nourishing, and deeply woven into the culinary identity of the culture. Dishes like enfrijoladas reflect the resourcefulness and creativity of home cooks who transform humble ingredients into deeply flavorful meals. Traditionally, enfrijoladas were made using leftover beans from the previous day’s meal, giving new life to what was already available in the kitchen.
The versatility of enfrijoladas allows them to be personalized in countless ways, making them a staple for many households. Whether served for breakfast, lunch, or dinner, they’re an ideal canvas for showcasing both flavor and simplicity.
The recipe is especially cherished in central and southern regions of Mexico, where tortillas and beans are a daily norm. It’s not unusual to see enfrijoladas featured on Sunday family tables, alongside other comfort classics like arroz rojo (Mexican red rice), fried plantains, or freshly sliced avocado.
Why Choose Enfrijoladas de Queso?
There are plenty of reasons to fall in love with this dish. First and foremost, enfrijoladas de queso are a meatless option, making them perfect for vegetarians or for anyone observing Meatless Monday. They’re also naturally gluten-free when made with corn tortillas, and they’re adaptable for different dietary needs, including dairy-free variations by swapping in plant-based cheeses.
From a cooking perspective, enfrijoladas are practical and quick. The bean sauce comes together in minutes, and the entire dish can be assembled in under 30 minutes if you’re using canned beans. If you prefer cooking your own dried beans, the process becomes even more rewarding, bringing out deeper flavors and a more traditional texture.
Another beautiful aspect of enfrijoladas is their ability to stretch a meal. A relatively small amount of beans and cheese can fill a lot of tortillas, making this a budget-friendly option for feeding a large family or group of guests.
Customizing Your Enfrijoladas
While the base version includes pinto beans and queso fresco, there are many ways to customize this dish to your personal taste. For instance, you can change the beans — black beans, kidney beans, or even lentils can be used. The sauce’s flavor can be altered by using different chiles like ancho or pasilla, or by adding spices like smoked paprika or chili powder.
The cheese can also vary. Queso fresco is crumbly and mild, but feel free to experiment with melty cheeses like Oaxaca, Monterey Jack, or even a vegan cheese alternative. The key is balance — the bean sauce is smooth and earthy, so the cheese should either add creaminess or a slight tang for contrast.
Many people enjoy topping their enfrijoladas with fresh ingredients like avocado slices, diced tomato, thinly sliced onion, or shredded lettuce. Adding a dollop of Mexican crema or sour cream adds richness, and a sprinkle of cotija cheese gives an extra savory touch.
You can even go further and stuff the enfrijoladas with additional fillings such as sautéed mushrooms, spinach, scrambled eggs, or seasoned tofu for a hearty vegetarian twist.
Cooking Techniques and Tips
Making the perfect enfrijoladas is about timing and texture. One of the essential steps is lightly frying the tortillas. This softens them just enough so they can hold the filling and sauce without breaking, while also preventing them from becoming soggy. However, it’s important not to fry them until they’re crispy like chips. The goal is pliable, tender tortillas.
If you’re looking for a lighter version, you can skip the frying and simply warm the tortillas in a comal (flat griddle), microwave, or oven. Just make sure they are warmed through so they don’t fall apart when coated in sauce.
The sauce itself should be thick enough to coat the tortillas but not so dense that it feels heavy. If using canned beans, blend them with their liquid and adjust with water until you reach a smooth, pourable consistency. Simmering the sauce for 5–10 minutes after blending helps develop its flavor and improves the texture.
Another tip: strain your chile purée after blending. Guajillo peppers have tough skins that don’t always fully break down, so straining ensures a velvety smooth sauce without any fibrous bits.
Making It Ahead or For Meal Prep
Enfrijoladas are best enjoyed fresh, but the components can absolutely be made in advance. The bean sauce stores well in the fridge for up to 3 days, and it can also be frozen. If frozen, let it thaw overnight in the fridge before gently reheating on the stove.
You can also prepare the tortillas and store them in foil, then warm them when ready to assemble. For a quick weeknight dinner, simply reheat the sauce, dip the tortillas, stuff with cheese, and serve with your favorite toppings.
For meal prep, consider portioning the sauce into smaller containers for individual lunches. Pair it with pre-cooked tortillas and a container of cheese or veggies to assemble just before eating.
Nutritional Value and Benefits
Enfrijoladas are a great source of plant-based protein and fiber, thanks to the beans. Pinto beans are rich in essential nutrients like folate, iron, magnesium, and potassium. They also have a low glycemic index, making them a good choice for blood sugar management.
Corn tortillas are gluten-free and contain important B vitamins and minerals, while queso fresco adds calcium and protein. Although frying does add some fat, using a heart-healthy oil like avocado or canola minimizes the impact. For an even healthier take, skip the frying or use an air fryer for a lighter result.
This dish is also an excellent choice for kids, as it’s mild in flavor and can be served with familiar toppings they love.
When and How to Serve Enfrijoladas
Enfrijoladas can be served any time of the day. In many homes, they’re enjoyed for breakfast with scrambled eggs on the side, or as lunch with a side salad. They make a satisfying dinner on their own or as part of a larger spread with rice, grilled veggies, or roasted plantains.
The dish is especially wonderful as part of a shared table. Serve it buffet-style and let everyone choose their own toppings. You can even serve the sauce in a warming dish and let guests dip and assemble their own enfrijoladas for a fun, interactive experience.
Pair enfrijoladas with a glass of agua fresca, hibiscus tea, or even a light Mexican beer to round out the meal.
A Dish That Invites Connection
One of the most beautiful things about enfrijoladas de queso is how they bring people together. Whether it’s a quiet dinner at home or a celebration with loved ones, this dish invites warmth and conversation. It’s the kind of food that feels personal and nourishing, the kind that tells a story with every bite.
It’s also an opportunity to share a bit of culture and history through food. For those unfamiliar with enfrijoladas, serving them can be a delicious introduction to Mexican culinary traditions that go far beyond tacos and burritos. For those who grew up with this dish, it’s a taste of home, memories, and comfort.
Conclusion
Enfrijoladas de Queso are far more than just tortillas in bean sauce — they are a representation of heritage, comfort, and simplicity. With minimal ingredients and a heartwarming flavor profile, this dish has remained a beloved staple in Mexican kitchens for generations.
Its versatility makes it accessible to all, and its rich, creamy texture and satisfying bite make it unforgettable. Whether you’re a seasoned cook or new to Mexican cuisine, enfrijoladas are a beautiful addition to your recipe collection — one that promises nourishment, nostalgia, and lots of flavor.
Embrace the magic of beans, the joy of cheese, and the humble tortilla — and let enfrijoladas de queso become a new favorite on your table.