These vegan black bean enfrijoladas are an easy, economical dinner that’s full of flavor. They’re quick to prepare, family-friendly, and highly adaptable—perfect for busy weeknights when you want something satisfying without fuss.
What are enfrijoladas?
Enfrijoladas are a traditional Mexican dish made by dipping warmed tortillas into a creamy bean-based sauce. Think of them as enchiladas whose sauce is made from refried beans thinned to a saucy consistency instead of a red or green salsa. Once plated, enfrijoladas are often finished with toppings like vegan cheese, salsa, crema, and avocado.
I first discovered enfrijoladas from my husband, who grew up in Mexico eating simple, delicious, and economical meals—beans and tortillas among them. The first time he made enfrijoladas for me I was hooked. Our kids love them too: they’re cheap, comforting, and always well received at the dinner table.
Ingredients for Black Bean Enfrijoladas
This recipe uses a short, affordable ingredient list. Small corn or flour tortillas both work well—choose whichever you prefer.
- olive oil
- large onion
- garlic
- black beans (cooked or canned)
- salt
- water
- tortillas (small taco size, corn or flour)
Optional garnishes:
- vegan feta or queso fresco
- your favorite red salsa
- your favorite green salsa
- vegan crema or crema Mexicana
- cilantro
How to Make Black Bean Enfrijoladas
This dish comes together quickly and is ideal for weeknight cooking.
- Heat oil in a large skillet over medium heat. Fry the diced onion and chopped garlic, stirring frequently, until they are deeply browned and slightly caramelized—about 7–8 minutes. This develops flavor in the beans.
- Add the cooked black beans along with their cooking liquid (or drained canned beans with 1 cup water). Stir to combine.
- Bring the mixture to a boil, then gently mash the beans with a potato masher or the bottom of a mug until the texture is smooth and saucy. This takes about 5–7 minutes. Add more water a little at a time if the beans get too thick; you want a sauce-like consistency.
- Warm the tortillas on a griddle or comal with a light spray or brush of oil, about 2 minutes per side, until they’re soft and pliable. Depending on the pan and number of tortillas, this can take 10–12 minutes total.
- Using tongs, one tortilla at a time, dip and thoroughly coat each warmed tortilla in the bean sauce. Fold in half and place on a serving plate. Plan for 2–3 enfrijoladas per person depending on appetite.
- Top with your favorite garnishes—salsa, vegan crema, vegan queso, cilantro, or avocado—and serve immediately.
Tips for making the best enfrijoladas
- Always heat the tortillas before dipping them. Warming and lightly oiling them seals the surface so they won’t fall apart when soaked in the bean sauce.
- Don’t skip the toppings. While the bean sauce is the star, bright salsas and a creamy crema or vegan cheese add contrast and make the dish more balanced.
- Serve right away. Enfrijoladas are best eaten fresh, when both tortillas and beans are piping hot. If you want to meal-prep, make the beans ahead and assemble just before serving.
Black Bean Enfrijoladas
Pin Recipe
Ingredients
For Beans
- 2 tbsp olive oil
- ½ large onion diced small
- 3 cloves garlic chopped
- 4 cups cooked black beans or 3 cans black beans
- 1 tsp salt
- 1 cup water
For Enfrijoladas
- 1 tsp olive oil
- 12 tortillas
Optional Garnishes
- ½ cup vegan feta or queso fresco
- ½ cup red salsa of choice
- ½ cup green salsa of choice
- ½ cup vegan crema or crema Mexicana
- ½ cup cilantro chopped
Instructions
-
In a large skillet, heat the oil over medium heat. Fry the onion and garlic, stirring often, until they are deeply browned and slightly caramelized, about 7–8 minutes.
-
Add the cooked black beans with their cooking liquid (or canned beans plus 1 cup water).
-
Bring to a boil, then mash gently until the mixture becomes smooth and saucy, about 5–7 minutes. Add additional water if the beans become too thick; you want a sauce-like texture.
-
Warm the tortillas on a griddle or comal with a light spray of oil, about 2 minutes per side, until very pliable.
-
Dip each warmed tortilla into the bean sauce using tongs so it’s fully coated, fold in half, and arrange on a plate. Serve 2–3 per person.
-
Garnish with salsa, vegan crema, vegan queso, and chopped cilantro, then serve immediately.
Nutrition