My family eats enfrijoladas (en-free-ho-la-dahs) at least a couple times a week, with an emphasis on the “at least.” Why are they so popular. Well, first of all, they are simple and fast to make. They are also very satisfying and everybody in the family loves them. In addition to all that, beans are both good for you and inexpensive. A great combination of traits really. One last thing that makes enfrijoladas so great for us is it’s easy to just keep making more and more until everyone is satisfied, even if you have a few extra mouths to feed. We always have plenty of beans, tortillas, and queso fresco in our house.
We make enfrijoladas in many different ways, and here’s a great, quick way to prepare them:
4 portions (3 enfrijoladas each)
- 2 cans (15 oz) chipotle pinto beans (I used S&W)
- 1/3 cup water
- 1 (10 oz) package of queso fresco
- 12 corn tortillas
- Salsa or avocado (optional)
Open the cans of beans, pour them in a blender, add water and then mix until well blended. Open the queso fresco package and crumble it, set it apart. Heat up the beans in a skillet, while heating up the tortillas. I prefer using a comal, but you can do it in the microwave. When beans are warm, take one of the warm tortillas and carefully dip it into the beans, trying not to let go of the tortilla. Always try to hold it with your fingers, otherwise, it will fall in the beans and they often break when you try to scoop them out. Place the bean dipped tortilla on a flat plate, fill with queso fresco and fold in half, repeat until you have three on each plate and top with more queso fresco. Lastly, add a few slices of avocado on top as a garnish and/or some salsa. My pico de gallo, green salsa or avocado salsa are all perfect on top.