Enfrijoladas recipe

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Enfrijoladas is a Tex-Mex dish that is similar to enchiladas. The tortillas are slightly fried and filled with frijoles refritos (refried beans) and pork, or in this recipe spicy chorizo. I cheated with the refried beans as I didn't have time to soak them so I used canned, which are ok if but a little too salty. I used Emmental cheese, which is not authentic but I though it would work well. It did. This dish was a huge success.

Enfrijoladas recipe
Covered with melted Emmental
Servings:Serves 4
Calories per serving:957
Ready in:1 hour 5 minutes
Prep. time:15 minutes
Cook time:50 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:2nd April 2013

Best recipe review

Tex Max at home


This was easy to make and tasted fabulous - thank you!

Paul R Smith


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)


  1. In a frying pan heat a few drops of garlic olive oil and fry each tortilla for a minute or so a side.
  2. So you don't use too much oil, turn the first one over after a minute, put the next uncooked one on top of this to soak a little of the oil, flip them both. Remove the cooked one and repeat until they are all done. Add a few more drops of olive oil if the pan is too dry.
  3. Divide the chorizo the cold contents of one cans of refried beans and layer each tortilla with an equal share as in the photo.
  4. Lay them in an ovenproof dish
  5. Heat the remaining tin of beans and add enough stock to make them pourable. This way the bean sauce can get between the tortillas. Stir in the pickled jalapeños
  6. Pour the bean mixture between the tortillas, add a drizzle of garlic olive oil over the top and cover with the grated cheese
  7. Bake in the over for 30 minutes and finish under the grill if you like your cheese toasty

Serving suggestions

Garnish with a dollop of sour cream on top and a sprinkle of coriander.

Don your big hat and serve with a grapefruit salsa or curtido and a glass of ice-cold San Miguel!

The Mexican way: A tip from one of our Mexican visitors - You can also fill your enfrijoladas with shredded chicken and sprinkle some chopped or thinly sliced onion on top.

See also

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