We came back home exhausted, after being away for a couple weeks in Canada for a big family reunion. Though we had delicious meals, trying all sorts of Canadian fare, as soon as we walked in I was ready to make some comforting, home tasting food.

Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen. As beans need to be cooked for a long time, they infuse the kitchen with a moist, earthy and cozy aroma, that remains even after the beans are ready.

Of course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.

Filling and tasty, Enfrijoladas wrap some of the main flavors and textures from Mexico’s cuisine in their fold.

The soft corn tortillas, that you can make or buy ready made at the stores (if you buy them, go for the unrefrigerated ones). The rich, straightforward and creamy seasoned bean puree, which also goes by frijoles colados, in which they are dipped in and smothered everywhere…

dipping corn tortilla in bean puree
The thick, tangy and fresh taste of the Crema Fresca, or Mexican cream, that you drizzle on them after you fold them on a plate…

mexican crema
The salty, crumbly, Ranchero take of the Queso Fresco (Remember I was going to tell you many things that you can make with Queso Fresco?)…

queso fresco
And of course, to top that off, you can slice some ripe luscious Mexican avocado on top. And if you feel like it, have a serving of any salsa, or Chipotles in Adobo on the side to drizzle along.

Enfrijoladas, as are most Mexican antojos or cravings, are truly versatile.  They can be eaten for breakfast, lunch or dinner and can be a main dish or a yummy side to grilled chicken or meat.

They are so, so, comforting, the I was once asked what I would serve the Mexican President in times of distress if I had the opportunity: It has to be Enfrijoladas, I said.


8 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chipotles in adobo, corn tortillas, mexican crema, queso fresco, refried beans
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 10 minutes
Few things taste more like home to me, than beans. In Mexico there is always, always, a simmering pot of beans cooking at some point during the week in any kitchen.O f course one can make more than a thousand things with a batch of Frijoles de Olla, or Beans from the Pot. But one of the things that are the most simple, yet comforting, asides from scooping them with corn tortillas, are Enfrijoladas.


  • 4 cups frijoles colados, or seasoned and pureed beans
  • 16 corn tortillas
  • 1 cup Mexican cream or heavy cream
  • 1 cup queso fresco, or fresh cheese, or farmers cheese, or a mild feta
  • Mexican avocado slices, optional
  • Chipotles in adobo sauce, optional

To Prepare

  • Heat a comal or dry skillet over medium heat.
  • Heat the pureed beans in a medium cooking pot to a gentle simmer.
  • Taking one tortilla at a time, heat on the comal or skillet for about 30 seconds per side. Take the tortilla with a pair of tongs and immerse it in the bean puree. Place it on a plate, fold it as if it were a quesadilla or a turnover. Drizzle on as much cream and sprinkle on as much cheese as you like.
  • You can also top it with some avocado slices and a bit of chipotles in adobo sauce.

35 comments on “Enfrijoladas

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  1. Thank you Patti, I love beans so I love this recipe more! do you know how to make menudo? I would love your recipe…

  2. ¡Hola, Pati! Yo cociné los enfrijoladas por mi clase de español. Mis padres les gustan también. Los enfrijoladas son muy deliciosas. Gracias por la receta.


  3. Que receta tan sencilla y deliciosa. La hize esta noche para cenar y a mi familia le encanro. La unica diferencia fue que les agregue un poco de pollo desebrado. Riquisimas. Gracias por t dar nos un pocode nuestro pais.

  4. I’m not Mexican, but my husband is. My suegra makes this dish and it is one of my all time favorites. I was looking up recipes to refresh my memory so I could make it for breakfast tomorrow. The Internet provided me with a bunch of ridiculous recipes that didn’t sound remotely similar until I got to this website. Your recipe is pretty much identical except my suegra always fries the tortillas in oil before dunking them in the frijoles. This makes it taste pretty fabulous but probably not too healthy. Thanks for providing a more authentic recipe.

    1. Oh, yeah! You can “pasar las tortillas por aceite” or quickly fry the tortillas through oil first. But if you have nice tortillas and heat them first, that can do too!

  5. Pati; I love your show, every saturday evening I’m looking forward to watching your show and see what deliciousness you’re making. Me gusta mantener la tradicion de comida mexicana. Me encanta tu sencillez.

  6. I recently had the pleasure of trying this while visiting Mexico (was in Puerto Vallarta for dental work from Canada). I was in HEAVEN!!!! While in PV my dear friend who I had met 8 years ago in Ixtapa flew up from Mexico City to meet me once again and we went to a mostly vegetarian restaurant called 100% natural which I originally found when I was in Cancun over 10 years ago. My friend had never heard if the place but was curious about it. We were with my two friends, also from Canada and we all started with a fresh juice. The rest of the gang ordered either a chicken or fish dish but me being vegetarian and wanting more of a Mexican dish had a hard time deciding.

    I was curious about the ENFRIJOLADAS especially since they were pictured on the menu and looked sooooo inviting. My Mexican friend urged me to get it because she said it was her favourite thing to eat and her family often beg her to cook this traditional dish for them. It seems that after reading YOUR web page, this dish is truly a Mexican favourite!!

    I was truly glad I tried the enfrijoladas. I will never forget the comforting feeling I had with each bite. The flavour was out of this world. The restaurant stuffed the tortillas with a soy ‘meat’ and some sprouts after dipping them in the bean sauce. I could barely finish one of them but took the rest back to the condo I stayed at. This was one of my most memorable meals while in PV. I had to have the recipe so just did a search and that’s how I found your site. Thank you for he recipe. I’ve been day dreaming of eating this again. I can see why you would feed the president this I would too though I enjoyed MANY traditional Mexican favourites from street vendors to posh restaurants, this was *my* definite favourite. Thank you for posting the recipe and to anyone out there looking for a truly special meal, this is it. Though it is a simple dish, sometimes the simple ones are the best.

  7. We had these for dinner Wed. night, and then Thur. night too! They were so simple and delicious! Thanks for the recipe!

  8. Would love the recipe for your Poblano chili casserole with rice as the bottom layer. It was on PBS on Saturday Oct. 8, 2011. It was just like my mother, Luz, used to make. Thank you, Alicia

  9. Oh yay! Finally someone else who does not add a million different fillings to enfrijoladas. I was beginning to think my family was weird because all of the recipes I ha ve found online have so many fillings and condiments. I think that they just distract from the deliciousness (is that a word?) of the enfrijoladas. Definitely one of my favorite dishes and so easy to make.

  10. Pati:
    Hola!!!! Aquí con Ariela contándonos de tu proyecto!!
    Que padre!!!
    Mucha suerte y éxito!!!
    Todo se ve delicioso.
    Te vamos a estar siguiendo!!
    Un beso,
    Ilana y Jossy

  11. Mmmmmmm This is the best…… I want some so bad.. Pati, I love your website. Brings back memories from home (Oaxaca/California) and reminds me of recipes from my childhood. Thankx

    1. It will be my pleasure! Move around the corner, please?? Then you can make me your chocolate covered marzipan balls… xoxo

  12. I just had a lunch of hotdog and salad at work. Not bad, but honestly, looking at your enfrijoladas I now wish I had had THAT for lunch. Will head to supermarket and buy ingredients…

  13. Pati,se ven buenísimas…¡yo le pondría unas rodajas delgaditas de cebolla como opción! (Pati, they look delicious…I would ad some thinly sliced raw white onion rings on top as an option!)

    1. Hola Ricardo,
      ¡Ah que sí! Thinly sliced onion has to just take the Enfrijoladas all the way to the top…

  14. That looks incredibly delicious!
    I bought some avacados today as I am just craving their creamy goodness!
    I told my husband he needs to relocate us to DC area so I can attend a class of yours!

  15. these are really gorgeous- a beautiful combination of cream, avocado, cheese, beans and chipotles. nothing like comfort food. and patti- i love the photos. x shayma