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Craving something bold but short on time? This super simple Mexican classic is my go-to for busy nights. Velvety black bean sauce whips up lightning fast, smothering warm corn tortillas and gooey melted cheese for a meal that feels cozy but never heavy-handed.
The first time I threw these together was after a wild day and now my kids get excited anytime tacos come up I love how rich it tastes but it couldn’t be less work
Mouthwatering Ingredients
- Canned black beans: Grab your favorite for the creamiest result, super easy to blend
- Oaxaca cheese or Monterey Jack: Pick a soft, new block and shred it yourself for that dreamy melt
- Fresh cilantro: Gives your sauce a fresh pop, skip the wilted stuff if you can
- Corn tortillas: Go for soft, not cracked tortillas—they roll way easier
- Adobo sauce from chipotles in adobo: Adds that deep, smoky vibe—get the saucy, not chunky, part
- Garlic: Big taste from just one clove, make sure it’s fat and firm
- Ground cumin and paprika: A little of these two really brings that earthy, cozy flavor—fresh jars will make it worth it
- Chili powder, onion powder, kosher salt, black pepper: Last layer of flavor—don’t skip or it just won’t taste the same
Simple Step-by-Step
- Pop It In The Oven:
- Cover your pan with foil and slide it into a 350 degree oven. Bake half an hour till it’s bubbling and cheesy. Give it a minute to rest for tidy serving.
- Pack And Finish:
- When all tortillas are rolled up and snug in the pan, pour on the rest of the bean sauce. Cover with the remaining cheese for full gooey-ness.
- Dip And Stuff Tortillas:
- Pour the rest of the bean sauce in a bowl. Dip each tortilla so both sides soak it up, lay flat, fill with a spoonful of cheese, roll up, and set seam-down in your dish. Keep going till done.
- Get Tortillas Ready:
- Stack tortillas, wrap in a damp paper towel, and microwave about thirty seconds. Grease your baking dish lightly and spread a bit of bean sauce on the bottom—it keeps everything soft.
- Blend The Sauce:
- Dump black beans with their juice, water, garlic, cilantro, adobo, cumin, paprika, chili powder, onion powder, salt, and pepper in a blender. Blend till super smooth and creamy, about a minute or two. It should be pourable but thick enough to stick to a spoon.
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What I like most is that rich, silky bean sauce with just a hint of smoky heat. My crew loves to heap on extra cheese and cilantro. Dinner feels so snug and special every time.
Storage Tips
Pop leftovers in a container and stash in the fridge—they’ll stay good for three days. Nuke them gently or warm in the oven for max meltiness, fresh cheese scatter on top helps. Freezing? Totally doable. Just wrap tightly, thaw in the fridge, and heat when you need them.
Ingredient Swaps
No Oaxaca cheese at your store? Monterey Jack or even mozzarella work fine. Craving something else? Use canned pinto beans instead of black, or swap your favorite salsa for the adobo if you want less spice.
Great Ways to Serve
Try adding more cilantro, some chopped onion, or a big spoonful of sour cream on top. Sliced avocado or a fresh, crunchy salad go great on the side. If you’re feeding a crowd, serve with Mexican rice to round it all out.
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Background Story
Enfrijoladas are a breakfast and brunch favorite across Mexico. Every area does their own spin, but it’s always tortillas plus creamy bean sauce. It’s a smart way to turn pantry stuff into something special.
Frequently Asked Questions
- → What's the best bean type for this sauce?
Canned black beans give the creamiest, most classic taste, but pinto beans also work fine if that's what you've got.
- → Could I toss in a different cheese?
Oaxaca and Monterey Jack melt just right, though you can use mozzarella or a mild cheddar if that's easier to find.
- → Got tips to keep tortillas from cracking?
Wrap tortillas in a damp paper towel and give them a quick zap in the microwave. Makes them nice and bendy.
- → How much heat comes from the chipotle sauce?
You’ll get a gentle, smoky kick. Adjust it up or down, or skip entirely, to match your spice level.
- → Can I make these ahead for meals later?
Totally! Put the whole thing together, stash it in the fridge and bake when you’re ready. Leftovers warm up great too.
- → What do you suggest for toppings?
Top with avocado, chopped onions, cilantro, and a dollop of crema or sour cream for something fresh.