Enfrijoladas Con Chipotle Recipe

If you’re craving something truly special and packed with bold flavors, you have to try these Enfrijoladas Con Chipotle. This dish brings together the warmth of corn tortillas, the rich creaminess of melted Chihuahua cheese, and a smoky, spicy black bean sauce brightened by a kick of chipotle. Every bite feels like a cozy celebration of classic Mexican home cooking, making it the perfect meal to share with friends or indulge in on a relaxing weekend. Enfrijoladas Con Chipotle turn simple ingredients into a harmonious dish that’s both comforting and unforgettable.

Ingredients You’ll Need

These ingredients are delightfully straightforward, yet each one plays a vital role in delivering the layered flavors and textures that make Enfrijoladas Con Chipotle so irresistible. From the cheese that melts beautifully inside the tortillas to the chipotle-infused bean sauce that ties everything together with smoky heat, every component is essential.

• 12 corn tortillas (6″): The perfect soft base that holds the fillings and soaks up the sauce beautifully.
• 1 lb shredded Queso Chihuahua (or Mozzarella): Delivers creamy, melty goodness that’s not too strong but seriously comforting.
• ½ cup queso fresco, crumbled: Adds a lovely crumbly texture and a fresh, slightly salty contrast on top.
• 10 sprigs cilantro, chopped: Brightens up the dish with fresh herbal notes, rounding out the richness.
• Mexican crema or sour cream: For a silky, cool topping that balances the spice and richness.
• 1 (15 oz) can La Preferida Authentic Refried Black Beans (or Low Fat Refried): The heart of the sauce, offering earthy depth and smooth texture.
• ½ cup La Preferida Salsa Verde: Adds tanginess and a subtle herbaceous flavor to the sauce.
• ½ cup water: Used to adjust the sauce’s consistency to your liking.
• 1 garlic clove: Infuses the sauce with aromatic warmth and a little sharpness.
• 1 La Preferida Chipotle Pepper in Adobo Sauce + 1 Tbsp adobo sauce: Brings smoky heat and that irresistible smoky pepper essence.
• 1 dried avocado leaf (optional, or sub ⅛ tsp dried oregano): Gives a subtle earthy aroma but can be skipped without losing the main flavors.
• ¼ tsp salt: To enhance and tie all the flavors together.
• OPTIONAL: Add eggs for additional protein: Fried or scrambled eggs are a fantastic way to make this dish heartier.

How to Make Enfrijoladas Con Chipotle

Step 1: Blend the Bean Sauce Base

Start by combining the refried black beans, salsa verde, water, garlic, chipotle pepper with adobo sauce, and the dried avocado leaf (or oregano) into a blender. Blend everything until the mixture is perfectly smooth. This gives you a silky sauce that’s going to coat each tortilla with a smoky, spicy richness.

Step 2: Heat and Adjust the Sauce

Pour the blended sauce into a pot over medium heat and let it simmer for about 3 to 4 minutes, stirring occasionally. Once it’s warmed through, lower the heat to keep it at a gentle simmer. If the sauce feels too thick, don’t hesitate to add water in small increments—2 tablespoons at a time—until you get a lovely, pourable consistency. Keeping it warm is key for dipping those tortillas later.

Step 3: Warm the Tortillas

Place a large pan over medium flame and warm each corn tortilla on both sides just until pliable and slightly toasted. This step ensures they don’t crack when folded and helps them soak up the sauce beautifully. Keep the pan on—you’ll need it again shortly.

Step 4: Prepare and Melt the Cheese

Take each warm tortilla and spoon about 2 tablespoons of shredded Queso Chihuahua (or mozzarella) onto one side. Fold it in half like a quesadilla, then gently place it back into the pan. Warm each folded tortilla on both sides until the cheese inside melts into that gooey, dreamy texture we all love.

Step 5: Dip and Plate the Enfrijoladas

Using tongs or forks, carefully dip each cheesy tortilla into the chipotle black bean sauce, making sure it’s fully coated in that smoky goodness. Arrange the sauce-covered enfrijoladas on a plate, ready for the finishing touches.

Step 6: Add the Final Toppings

Top your enfijoladas con chipotle with crumbled queso fresco, a generous drizzle of Mexican crema or sour cream, and a sprinkle of freshly chopped cilantro. If you want extra protein, this is the perfect moment to add softly fried or scrambled eggs, transforming the dish into a satisfying brunch or dinner.

How to Serve Enfrijoladas Con Chipotle

Garnishes

Garnishes are where Enfrijoladas Con Chipotle really come to life. The crumbled queso fresco adds subtle creaminess and a fresh salty punch. Bright cilantro lifts the dish with an herbal freshness, while creamy Mexican crema cools down the smoky chipotle heat. Together, these toppings create a balanced, multi-dimensional bite every time.

Side Dishes

Complement your enfrijoladas with simple sides like a crisp green salad dressed lightly with lime and olive oil, or some pickled red onions for added tang and crunch. Mexican rice or refried beans are always reliable companions, but this dish is hearty enough to shine on its own.

Creative Ways to Present

If you want to impress guests or add a modern twist, try serving these enfrijoladas stacked like little sandwiches with layers in between. Alternatively, present them open-faced, topped with all the garnishes, for a colorful, rustic vibe. For a party, mini bite-sized versions served on small plates make delightful finger food with all the traditional flavors.

Make Ahead and Storage

Storing Leftovers

Enfrijoladas Con Chipotle taste just as good the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the sauce and tortillas separate if possible to prevent sogginess. When ready to eat, reheat gently and coat with fresh sauce.

Freezing

If you want to save them for longer, these enfrijoladas freeze well. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. They will keep in the freezer for up to 2 months. To enjoy, thaw overnight in the fridge before reheating.

Reheating

Reheat enfijoladas low and slow on the stovetop to prevent the tortillas from drying out and to melt the cheese perfectly again. Alternatively, warm them in a microwave with a damp paper towel covering to maintain moisture. Always recoat with additional warm bean sauce before serving.

FAQs

Can I use other types of cheese for Enfrijoladas Con Chipotle?

Absolutely! Queso Chihuahua is traditional for its meltability, but mozzarella or even Oaxaca cheese can work beautifully. Just choose cheeses that melt smoothly and aren’t too overpowering in flavor.

What if I don’t have chipotle peppers in adobo?

You can substitute with chipotle powder or smoked paprika for some smokiness, but the adobo sauce really adds a unique depth. If possible, try to find canned chipotle peppers—they’re a game changer.

Are enfrijoladas gluten free?

Yes! Since they are made with corn tortillas and beans, enfrijoladas are naturally gluten free, making them a great option for those avoiding gluten.

Can I make the bean sauce from scratch?

Definitely! If you have cooked black beans, blend them with the other sauce ingredients for a homemade version. Using canned refried beans is just a convenient shortcut without sacrificing flavor.

Is there a way to make this dish vegetarian or vegan?

For a vegetarian version, this recipe already fits perfectly. To make it vegan, simply swap out the cheeses and crema for plant-based alternatives, and double check that your refried beans don’t contain lard.

Final Thoughts

Enfrijoladas Con Chipotle are a heartwarming, soul-satisfying dish that proves simple ingredients can create something extraordinary. Whether you’re cooking for family, friends, or just treating yourself, these enfrijoladas offer fantastic flavors, comforting textures, and a satisfying bit of smoky spice. Don’t hesitate—bring this lively Mexican classic into your kitchen and fall in love bite by delicious bite!

Print