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Loading...Enfrijoladas from Oaxaca are corn tortillas bathed in a smooth black bean sauce scented with avocado leaf and epazote, then rolled around Oaxacan string cheese and crumbled chorizo. This version leans on the region's signature trio of smoky chorizo, melting quesillo, and creamy avocado to balance the earthy beans. It's a comforting weeknight dish that captures the soul of Oaxacan home cooking.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 11 gFiber
- 4 gSugar
- 28 gProtein
- 780 mgSodium
- 780 mgPotassium
- 260 mgCalcium
- 4 mgIron
- 9 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the black bean sauce
- 2 cups cooked black beans, drained (or one 15 oz can)
- 1 small white onion, roughly chopped
- 2 garlic cloves, smashed
- 1 dried avocado leaf
- 1 sprig fresh epazote (or 1 tsp dried)
- 2 tbsp vegetable oil
- 1 1/2 cups low-sodium chicken broth
- 1 tsp kosher salt, plus more to taste
For the chorizo filling and assembly
- 8 corn tortillas
- 6 oz Oaxacan or Mexican chorizo, casing removed
- 1 cup shredded quesillo (Oaxacan string cheese) or low-moisture mozzarella
- 1 ripe Hass avocado, sliced
- 1/2 cup Mexican crema
- 1/3 cup crumbled queso fresco
- 1/4 red onion, thinly sliced
- Fresh cilantro leaves, for garnish
Directions
- Make the bean sauce: In a blender, combine the black beans, half of the chopped onion, the garlic, and 1/2 cup of the broth. Blend on high until completely smooth, about 1 minute.
- Heat the oil in a medium saucepan over medium heat. Add the remaining onion and cook until translucent, about 4 minutes. Pour in the bean puree through a fine-mesh strainer, pressing with a spatula to extract all the liquid. Stir in the avocado leaf, epazote, and the remaining 1 cup of broth.
- Bring the sauce to a gentle simmer and cook, stirring often, for 15 minutes until thickened to the consistency of warm cream. Season with the salt and keep warm over low heat.
- Meanwhile, cook the chorizo in a small skillet over medium heat, breaking it into small crumbles with a wooden spoon, until browned and crispy at the edges, about 6 minutes. Transfer to a plate lined with paper towels.
- Warm the tortillas on a dry comal or skillet, about 30 seconds per side, until soft and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm. Discard the avocado leaf and epazote stem from the bean sauce.
- One at a time, dip each tortilla into the warm bean sauce, turning to coat both sides, then lift it out with tongs and let the excess drip off. Lay it flat on a serving plate and sprinkle 2 tablespoons of quesillo and a spoonful of chorizo down the center.
- Roll each tortilla up like a cigar and place it seam-side down on a warm platter or in a shallow bowl. Spoon any remaining warm bean sauce over the rolled tortillas.
- Top with the avocado slices, drizzle with crema, and scatter the queso fresco, red onion, and cilantro over everything. Serve immediately with extra crema on the side.
Cook’s Notes
- Use dried epazote if fresh is unavailable; it gives the sauce its earthy, almost minty backbone that defines Oaxacan bean dishes.
- The bean sauce should coat the back of a spoon but still flow. If it tightens up while you work, whisk in a splash of warm broth to loosen it.
- Oaxacan and Mexican chorizo are fresh, raw sausages, not the cured Spanish kind. If you can only find cured chorizo, dice it and briefly pan-fry to render some fat before using.
- Quesillo melts into long, silky strands; low-moisture mozzarella is the closest substitute and works very well here.
- For an even more indulgent version, lightly fry each bean-dipped tortilla in a thin film of oil for 20 seconds per side before filling; it adds richness and helps the tortillas hold together.
