Enfrijoladas - Enfrijoladas

Recipe Type: 
Number of Servings: 
Preparation time: 
869 kcal
39 g
678 mg
Vitamin D: 
0.16 IU
% Ca recommended daily intake: 

The Mexican cheese "queso fresco" translates to "fresh cheese" in English and is a soft, crumbly and salty cheese, white in color. It is used for sprinkling over enchiladas or crumbling onto a salad. Look for it in the dairy section of large grocery stores and Hispanic markets. A good substitute is crumbled feta or goat cheese.

Note: Canned fried beans can be used instead of preparing your own from cooked beans.

Per Person

 1 cup

  90 g
3 corn tortillas
cooked beans (black, pinto or other
dried beans, prepared as below)
"queso fresco" or feta cheese, crumbled

  30 g


sour cream
Some oil for brushing the tortillas


Cooked Beans
1 Boil 250 gr of beans in 1 1/4 l of water with 2 tablespoons of oil until soft, using a pressure cooking pot or a crockpot.
2 Once soft add salt to taste.
1 Fry the cooked beans in oil. For each cup of cooked beans use two tablespoons of oil.
2 Blend the beans with the milk in a food processor until obtaining a liquid consistency.
3 Brush the corn tortillas with oil and heat them in a flat pan on the stove. Tortillas should remain soft, avoid toasting them.
4 Sprinkle a third of the cheese on the fried soft tortilla and wrap it to form a "taco".
5 Place the three tacos on a heat resistent plate, cover them with the bean and milk sauce, add sour cream and sprinkle with crumbled cheese.
6 Put the plate in the oven at 150° C until the cheese starts to melt.

 Accompany the enfrijoladas with canned sliced jalapeno peppers.


Key Nutrients: