Boiled Potato

Potato roots. Big flavours.

Enfrijoladas

December 9, 2025

vegetarian mexican

Grocery List

Produce

  • 1 small white onion
  • 2 garlic cloves
  • Fresh coriander (optional garnish)

Pantry

  • 1 can black beans (400g)
  • 8 corn tortillas
  • Vegetable oil
  • 200ml water or low-salt vegetable stock
  • 50g feta or queso fresco (or crumbly cheese alternative)

Spices

  • Salt
  • Black pepper
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)

Proteins

  • None (vegetarian dish)

Other

  • Sour cream or crème fraîche (optional topping)

Utensils List

  • Blender or immersion blender
  • Frying pan
  • Small saucepan
  • Ladle
  • Tongs or spatula

Ingredients (Serves 2)

  • 1 can (400g) black beans, drained (keep a splash of liquid)
  • 200ml water or vegetable stock
  • 2 garlic cloves
  • ½ small white onion, chopped (reserve the rest as garnish)
  • 1 tsp cumin
  • Salt & pepper to taste
  • 8 small corn tortillas
  • 2 tbsp vegetable oil
  • 50g feta or queso fresco, crumbled
  • Optional: sour cream, chopped coriander

Meal Prep Steps

  1. Chop the onion and peel the garlic.
  2. Drain beans but keep 1–2 tbsp of the liquid for blending.
  3. Warm tortillas in a dry pan or microwave so they don’t crack when folded.
  4. Set toppings ready: crumble cheese, chop coriander, slice remaining onion.

Cooking Instructions

1. Make the bean sauce

  1. Heat 1 tbsp oil in a saucepan over medium heat.
  2. Add the chopped onion and cook until soft (3–4 minutes).
  3. Add garlic, cumin, and paprika (if using), cook 30 seconds.
  4. Add black beans, bean liquid, and the water/stock.
  5. Simmer for 5 minutes, then blend until smooth and pourable.
  6. Season with salt & pepper. Thin with more water if needed—the sauce should coat a spoon but still flow.

2. Warm the tortillas

  1. Heat a pan with a teaspoon of oil.
  2. Warm each tortilla lightly on both sides (about 10 seconds).
  3. Keep them wrapped in a towel so they stay soft.

3. Assemble

  1. Dip each tortilla into the hot bean sauce.
  2. Fold into quarters (or roll like enchiladas) and set on a plate.
  3. Repeat for all tortillas.

4. Serve

Top with:

  • Crumbled feta/queso fresco
  • Sliced onion
  • Coriander
  • A drizzle of sour cream if desired

Storage & Reheating Instructions

  • Bean sauce: Store separately in an airtight container for up to 3 days.
  • Tortillas: Keep wrapped in foil or a sealed bag; reheat in a pan.
  • Reheating enfrijoladas:
    • Best reheated before assembling. Warm bean sauce in a saucepan and dip freshly warmed tortillas.
    • If already assembled, microwave for 30–45 seconds but textures will be softer.

Oliver Rodriguez, 2025