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Home » In the Kitchen

Enfrijoladas with Red & Black Bean Sauce from Cooking con Claudia

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Cooking con Claudia cookbook, enfrijoladas, and small cazuelas with red onion and queso fresco

"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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  • Enfrijoladas with Red & Black Bean Sauce

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Cooking con Claudia cookbook

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.

Claudia Regalado from Cooking con Claudia
a plated tostada with refried beans, steak, avocado, and squash

related recipe!

Bean & Beef Tostadas

Authentic Mexican cuisine with squash, beans, beef, and herbs.

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    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.

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    Food from Around the World: Free Cooking Lessons

    Learn from some of the most talented chefs around the world!

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      Enfrijoladas from Cooking con Claudia

      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
      checking for any unused equipment

      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
      Mayan Red Beans and Ayocote Negro Beans in a bowl

      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.

      Kristin is showing the kids how to clean the InstantPot

      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.

      Instant Pot Pro Crisp + Air Fryer on a counter
      peppers cooking in adobo sauce

      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.

      Kristin is blending the bean sauce ingredients

      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.

      red and black bean sauce in a saucier

      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.

      homemade corn tortillas on a griddle
      Kaia and Kristin are at the stove preparing to fry tortillas

      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.

      Masienda la familia masa harina in the packaging next to a Rancho Gordo tortilla warmer and the Masienda x Doña Rosa tortilla press

      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.

      dipping tortilla in bean sauce

      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.

      blue cornn tortilla with bean sauce and queso fresco
      blue and white corn tortilla enfrijoladas on a plate with queso fresco

      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.

      Cooking con Claudia cookbook, enfrijoladas, and small cazuelas with red onion and queso fresco
      Kristin is holding Cooking con Claudia
      enfrijoladas with a red and black bean sauce illustrated recipe

      free recipe!

      Enfrijoladas

      These bean sauce enchiladas are easy and delicious.

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        Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

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        enfrijoladas and small cazuelas with red onion and queso fresco

        Enfrijoladas with Red & Black Bean Sauce

        Kristin
        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.
        No ratings yet
        Pin Recipe Print Recipe
        Prevent your screen from going dark
        Prep Time 10 minutes mins
        Cook Time 50 minutes mins
        Total Time 1 hour hr
        Course Main Course
        Cuisine Mexican
        Servings 8 people
        Calories 597 kcal

        Equipment

        • Apron
        • Prep Bowls
        • Kitchen Scale
        • Butcher Block
        • Child-Friendly Knife
        • Measuring Spoons
        • Measuring Cup
        • Wooden Spoon
        • Instant Pot
        • Copper Saucier
        • Carbon Steel Griddle
        • Blender or Immersion Blender

        Ingredients  

        • 1 cup pinto beans uncooked
        • ¼ white onion
        • 1 clove garlic
        • 4 New Mexico peppers
        • 2 morita peppers or chipotle peppers in adobo sauce
        • 2 teaspoon salt
        • 1 teaspoon fresh black pepper
        • ½ teaspoon dried oregano
        • 3 tablespoon vegetable oil divided
        • 25 corn tortillas crumbled
        • 2 lb queso fresco crumbled + more for serving
        • ½ red onion chopped
        • avocado slices
        • 4 cups water

        Instructions 

        • 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. 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.
        • 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.
        • 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.

        Notes

        • Don't leave food sitting out at room temperature for extended periods
        • Never leave cooking food unattended
        • Use oils with high smoking point to avoid harmful compounds
        • Always have good ventilation when using a gas stove
        • See more guidelines at USDA.gov.
        • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/enfrijoladas

        Nutrition

        Calories: 597kcalCarbohydrates: 46gProtein: 27gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 1470mgPotassium: 411mgFiber: 7gSugar: 4gVitamin A: 917IUVitamin C: 1mgCalcium: 722mgIron: 2mg

        Estimated nutrition information is provided as a courtesy and is not guaranteed.

        Tried this recipe?Let us know how it was!

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        Kristin from Happy Homeschool Adventures

        Hi, I'm Kristin!

        I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

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        Our Land Acknowledgement

        We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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