Enfrijoladas with Red & Black Bean Sauce from Cooking con Claudia

"Very similar to enchiladas, this variation differs with a delicious, creamy bean sauce. Simple and easy, this recipe and its versatility have gotten me out of so many situations when I really didn't feel like cooking. If you have leftover beans, this recipe is done in less than 15 minutes!"

- Claudia Regalado

There are no tools left behind in the making of enfrijoladas, vegetarian enchiladas with a bean sauce, but don't trick yourself into thinking it's difficult.

It wasn't long before we had a creamy sauce of Mayan Red Beans and Ayocote Negro Beans to cover our lightly fried tortillas stuffed with queso fresco and red onion.

Top them with more queso fresco, crema Mexicana, Pico de Gallo, and/or avocado slices for homemade enfrijoladas that match your taste.

If you like this tostada recipe, try this salsa molcajete roja, Mexican tomato sauce, soaking beans, curing a molcajete, and healthy tostadas.

Learn more about cooking with kids.

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• Cooking con Claudia
• Bean & Beef Tostadas
• Family & Kid's Cooking Resources
• Spanish - English Language Cards
• Food from Around the World: Free Cooking Lessons
• How to Make Enfrijoladas
• Enfrijoladas
• Montessori Continent Boxes
• Enfrijoladas with Red & Black Bean Sauce

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Cooking con Claudia

This enfrijoladas recipe comes from Cooking con Claudia: 100 Authentic, Family-Style Mexican Recipes by Claudia Regalado. Claudia is a YouTube chef and home cook sharing easy and delicious authentic Mexican recipes.

Inside Cooking con Claudia, she talks about some of her early childhood memories:

I was born in 1991 in the state of Durango, Mexico. As crazy as it sounds, I remember my first five years of life in Mexico as if they were yesterday. I loved spending time with my grandmothers, including making tortillas and fetching eggs from the chickens.

But this time didn't last long, as my parents made the biggest decision of their lives and decided to cross over to the United States illegally in hopes of a better life and future.

It took me awhile to adapt to life in Arizona, where my family decided to settle. From food, culture, and school to celebrations, and most importantly, language, Mexico and the United States are two very different worlds.

From kindergarten to third grade I was able to attend bilingual classes, which I loved because it still felt a little like home. However, after third grade, bilingual classes were no longer an option and my world took a turn. It took me an entire year to adapt to a new language at that age.

While I was experiening my own struggles at school, my parents worked tirelessly to provide for me and my three brothers. I was the oldest child, but my childhood wasn't ordinary. I spent every summer taking care of my brothers while my parents worked.

I didn't come back to school with stories of fun summer vacations and adventures like all my peers seemed to. My stories were of the dishes I cooked for my brothers to keep everyone happy and fed while my parents were away at work.

Free Food & Equipment Spanish - English Language Cards

Grab your free food and equipment Spanish - English Language Cards, complete with a sorting extension.

Kids can sort the cards into rows or columns using the heading cards: food and equipment. The colors of the cards provide a control of error so that kids can self-correct when completing this work independently.

These sorting cards also make excellent three-part cards for introducing new vocabulary. To use these as 3-part cards, simply print two copies of the printable and then cut the labels off the cards on one of the copies. Children can match the picture and then match the label as they show readiness.

How to Make Enfrijoladas

Ingredients

• beans - use your favorite red or black beans for these bean sauce enchiladas. We love this Mayan Red and Ayocote Negro bean combo
• onion - use white onion and red onion for the perfect enfrijoladas
• garlic
• water - you'll need about 4 cups of water in a pressure cooker for a cup of dried beans
• peppers - Claudia recommends New Mexico peppers and morita peppers or chipotle peppers in adobo sauce but you can substitute with what's available near you
• salt
• black pepper - freshly ground black pepper is preferred
• oregano - dried oregano is needed for the flavorful bean sauce
• oil - Claudia recommends vegetable oil but you can use what you have on hand
• tortillas - grab your favorite corn tortillas at the market or even better - make your own
• cheese - queso fresco makes a delicious filling and topping for these enfrijoladas
• avocado

Equipment

• Apron
• Prep Bowls
• Butcher Block
• Child-Friendly Knife
• Santoku Knife
• Kitchen Scale
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Pressure Cooker
• Blender or Immersion Blender
• Copper Saucier or medium saucepan
• Griddle
• Small Cazuelas

Pressure Cook the Beans

Wash your hands with soap and water. Weigh out the beans needed for the enfrijoladas. Rinse them with water and add them to your pressure cooker along with the white onion, garlic, and water.

We did a quick safety lesson on how not to blow up your kitchen with a pressure cooker, but everyone focused up and we were quickly on the move.

Secure the lid on the pressure cooker and set it to sealing. Follow your pressure cooker's instructions and cook for approximately 45 minutes on high. Let it sit for 20 minutes. Release the pressure and remove the lid.

Toast the Peppers

Add the peppers to a skillet and heat over medium heat. Claudia says to include the adobo sauce if you're using chipotle peppers. Toast the peppers for 30 seconds or until they puff.

Stir the peppers into the beans. Let the pepper and beans mixture rest for 5 minutes.

Blend the Bean Sauce Ingredients

Add the beans, peppers, salt, black pepper, and oregano to a blender or use an immersion blender to blend until smooth.

If you're using pre-cooked beans, add the white onion and garlic to the blender here, along with the beans and toasted peppers.

Cook the Bean Sauce

Heat 1 tablespoon of oil in a large pan over medium heat. Add the bean and pepper sauce to the pan. Bring the sauce to a simmer. Taste the sauce and add salt as needed. Let the sauce simmer for 5 more minutes. The sauce should thicken during this time.

Fry the Tortillas

Add the remaining oil to the griddle and heat over medium heat. Lightly fry the tortillas on each side for about 10 seconds. Repeat until all the tortillas have been fried.

We use homemade tortillas so we make our tortillas and then fry them up.

Combine the Queso Fresco & Red Onion

Use a knife and cutting board to chop the red onion. Transfer the onion to a clean bowl and add the queso fresco. Stir to combine.

If you have kids who like to opt out of red onion, you can also serve them separate.

Roll Up the Tortillas

Dip a tortilla in the bean sauce. Place 2 tablespoons of the cheese mixture on the tortilla and roll to form a flute. Repeat until all the tortillas have been rolled up.

Combine the Tortillas and the Bean Sauce

Add some bean sauce to a plate. Add some enfrijoladas on top and cover with more bean sauce. Top with queso fresco, crema Mexicana, pico de gallo, and/or avocado slices.

Free Enfrijoladas Recipe for Pre-Readers & Up