Enfrijoladas are basically enchiladas with one difference: they aren’t fried in a sauce but rather coated in refried pinto beans. Trust me, they are delicious and this dish will be worth it in the end. Keep reading!
Here is the breakdown on Enfrijoladas: lightly fry/cook the corn tortillas; fill with mozzarella cheese and fold over; and coat with tons of refried beans. Top with even more mozzarella cheese, pop them in the open to melt and they are ready to eat!
REFRIED PINTO BEANS
I have mentioned this many times, but I will mention it again – I am soo bad at creating sub recipes. I know how important they are and how much easier it is to follow a recipe when you have them; the flow is nicer. However, I am just so busy all the time as a new toddler mom (please pray for me), that all my precious free time I spend recipe developing and working on delicious recipes. Sub recipes sort of take a back seat. But for this dish, I felt the sub recipe was necessary. The bulk of Enfrijoladas is the beans, how could I not include a recipe for them.
I think it’s easier to just show you the steps and dive right into it.
- Canola oil
- Corn Tortillas
- Mozzarella Cheese. shredded
- Refried Pinto Beans
- Lettuce, shredded
- Sour Cream
- Queso Fresco, crumbled
1. Heat enough canola oil in a saute pan to fully coat a tortilla (over medium heat). Fry the tortillas, one at a time, until soft enough to bend without ripping, but be careful not to get too crunchy.
2. Remove from the sauce pan and lay flat; fill the center with mozzarella cheese. Fold over twice to close like a taquito.
4. Ladle over enough refried pinto beans to fully cover all the tortillas.
6. Bake at 350F until the cheese melts.
8. Plate the enfrijoladas and finish with any desired toppings.
And there you have it! Warm and cheesy Enfrijoladas. Pair them with Mexican Tomato Rice. Why you ask? Well, because its magically delicious. Rice, beans and cheese. You are literally eating the Mexican dream. ♥
This recipe is so easy I don’t really have much notes for you guys. What I can tell you is that you are not limited to just cheese for your filling. Other alternatives: shredded chicken, shredded pork, shredded steak, soyrizo – go crazy!
Also, if you are in a super pickle, you can use canned refried beans. Just be sure to heat them thoroughly well in a pot before using.
- as needed Canola Oil
- 16 Corn Tortillas (6 inch)
- 8 oz Mozzarella Cheese (shredded) (for filling)
- Refried Pinto Beans (sub recipe) *
- 8 oz Mozzarella Cheese (shredded) (for outer top)
- as desired Sour Cream
- as desired Lettuce (shredded)
- as desired Queso Freso (crumbled)
- as desired Your choice of Salsa
- Heat enough canola oil to fry one tortilla at a time in a saute pan over medium heat.
- Add one tortilla at a time and fry (enough to be bendable but do not get crispy), about TK minutes.
- Remove and lay flat on a cutting board. Lay 1 tbsp (about .5 oz) of the mozzarella cheese (for the filling) down the center of the tortilla. Fold over twice to resemble a flat taco (see post for pictures). Transfer to a deep 9x13 baking dish. Repeat the steps until all the cheese (for filling) is gone. You will need two baking dishes.
- Ladle enough refried beans over the top of the tortillas to fully cover. You don't want to see any tortilla, just beans (about 2 cups of refried beans).
- Evenly sprinkle the remaining cheese over the top of the beans in both baking dishes.
- Bake at 350F until all the cheese melts and the bean, and cheese begin to ooze together, about 25 minutes.
- Remove and let them sit for 5 minutes before portioning. They come apart and the cheese may get all over the place if you try to cut into them too soon. Than again, that may not necessarily be a bad thing!
- Top with any optional toppings. My go to's: sour cream, shredded lettuce, salsa, and queso fresco. Yum! Pair with a Mexican (orange/tomato) rice and there you have it, a bonifide food coma!
- You can easily create more enfrijoladas than this recipe states - as long as you have enough refried beans and cheese, you can keep going!
- Create your Refried Pinto Beans sub recipe first and have them mashed, and ready to go!
- you can use canned refried beans if you like, just make sure to heat them well over the stove (I have a "melt" option on my stove, so I leave them on there for a few minutes to water the beans down a little bit if they are too thick - but you can always add a little bit of filtered water if you need to)
- Prep time does NOT include the creation of the Pinto Beans sub recipe
- Cook time includes folding tortillas with fillings AND bake time
- This is my Mexican vegetarian dish, but you can easily change the filling up and add some meat in there if you'd like.
- Examples: shredded chicken, shredded steak, slices of ham, pretty much anything! You can even not fill them at all, just coat the fried tortillas with refried beans and all the toppings!
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