This super easy and best of all delicious enfrijoladas de queso recipe is an economical meal choice that doesn’t take long at all to make. You most likely already have the ingredients needed on hand to make them. Also, both kids and adults will love them!
What are enfrijoladas de queso made of?
Enfrijoladas de queso consist of corn tortillas filled with cheese and diced onion and smothered in a creamy and flavorful bean sauce.
This recipe uses canned beans but you can also use leftover fresh homemade beans.
Enfrijoladas have got to be the epitome of comfort food.
They’re filling, flavorful, cheesy and simple.
I love the fact that these are a meatless meal.
We are not big meat eaters in my house and so I love to have plenty of meatless recipes that I can rotate.
I have another post that explains the differences between enfrijoladas, entomatadas and enmoladas.
Looking for more meatless recipes? Try these
- Canned pinto beans
- Garlic cloves
- white onion
- Chipotle peppers in adobo
- Chicken bouillon
- Shredded mozzarella cheese
- Corn tortillas
- vegetable oil
How to make enfrijoladas de queso
We’re going to start by making our bean sauce.
I used canned pinto beans for convenience.
You could also use canned black beans instead. Both are very delicious.
Make sure to drain and rinse the beans first.
Then put them in the blender along with the garlic cloves, onion, chipotle peppers, chicken bouillon and water.
Blend for a minute or two until you have a smooth sauce.
Heat up the oil in a pot over medium heat. Once hot add the bean sauce.
Stir and cook until it starts to boil. Then reduce heat to low.
Cover and let cook for 10 minutes. After it’s done you can taste it for salt.
Now let’s prepare the tortillas. Heat up enough oil for frying in a skillet over medium high heat.
Once the oil is hot add one tortilla and quickly fry on each side for just a couple of seconds.
We don’t want the tortilla to get crispy just softened so that we can later roll them up.
Drain the tortilla on a paper towel lined plate. Repeat with the rest of the tortillas.
Now we can prepare the filling. The filling consists of shredded mozzarella cheese and diced onion.
Next we can start assembling the enfrijoladas.
Just take one of the tortillas and lay it on a plate.
Fill it with the cheese and onion mixture.
Some people prefer to dip the tortilla in the bean sauce before filling.
However I prefer to do it this way as it’s less messy.
Then roll it up. Make sure you don’t over fill it with the filling or you won’t be able to roll it closed.
Repeat with the rest of the tortillas.
Now that all the tortillas are filled with cheese and rolled I like to put them in the microwave so that the cheese can melt.
If I was using queso fresco then I would just skip the microwave.
But since I am using shredded mozzarella I feel that the cheese should be melted.
Make sure to use a microwave safe plate.
After the cheese has melted ladle the bean sauce over the cheese filled tortillas.
Then garnish your enfrijoladas de queso with your favorite toppings such as chopped cilantro, parsley, diced onion, avocado, cheese, or sour cream!
Easy enfrijoladas de queso recipe
Enfrijoladas de queso is an easy and inexpensive meal the whole family will enjoy!
I hope you enjoy it as much as we do. I have to say it is one of my favorites!
Thank you so much for visiting, see you soon!
Enfrijoladas de Queso
Enfrijoladas de queso are a comforting and delicious meal made from corn tortillas, cheese and a flavorful bean sauce.
- 32 oz canned pinto beans drained and rinsed
- 2 garlic cloves
- 1 white onion 1/4 will be used for the bean sauce the rest will be diced for the filling
- 2 chipotle peppers in adobo
- 2 tsp chicken bouillon
- 3/4 cup vegetable oil
- 3 cups shredded mozzarella cheese
- 12 corn tortillas
- 1 3/4 cup water
Put the beans in a blender along with the garlic cloves, 1/4 piece of the onion, chipotle peppers, chicken bouillon and water. Blend for a minute or two until you have a smooth sauce.
Heat up a tablespoon of the oil in a pot over medium heat. Once hot add the bean sauce. Stir the sauce. When it starts to boil reduce the heat to low and cover. Cook for 10 minutes. You can add more salt if desired.
Heat up the rest of the oil in a skillet over medium high heat.
Once the oil is hot quickly fry the tortillas one at a time on each side for a couple of seconds. Drain the tortillas on a paper towel lined plate.
Dice the rest of the onion. Put the cheese and diced onion in a bowl. Mix with your hand to evenly distribute the onion.
Take one tortilla and lay it on a plate. Fill it with the cheese mixture. Then roll it up. Repeat with the rest of the tortillas. Then microwave them for about 30 seconds or so until the cheese has melted. Make sure to use a microwave safe plate.
Ladle the bean sauce over the cheese filled tortillas. Garnish with your favorite toppings and enjoy!