Name: Enfrijoladas (Pan-Fried Tortillas in a Spicy Black Bean Sauce)
Yield: Serves 4
Cuisine: Mexico
Ingredients: 2 cups (370 g) cooked black beans, drained, but liquid reserved; 2 avocado leaves; 3 cups (720 ml) of the reserved warm black bean broth; 1 chile de arból, stem removed, dry-toasted in a comal or skillet; Minced fresh parsley; Thinly sliced white onion; ½ cup (120 ml) vegetable oil; ½ cup (62 g) queso fresco, crumbled; 12 (6-inch/15 cm) corn tortillas (store-bought preferred); Sea salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

This is my favorite dish to have every time we go to Oaxaca. It is a breakfast made from beans, meat, cheese, and tortillas that really fills you up and jumpstarts your morning. The combination of flavor and nutrients keeps you going all day. In Oaxaca, enfrijoladas signifies abundance and good fortune, because if you have these ingredients on hand, it usually means you are doing okay in life. To make sure not one ounce of delicious bean salsa is wasted, it is traditionally served wi

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of