Mexican
⭐ Highly Rated
25 minmedium
MexicanBrunch
Recipe Story
origins & traditionsEnfrijoladas are a beloved Mexican comfort dish featuring corn tortillas generously coated in a smooth, seasoned black bean sauce. This brunch variation is elevated with spicy chorizo, creating a perfect balance of earthy beans and robust pork flavors. The dish is traditionally served with crumbled queso fresco, sliced radishes, and fresh cilantro, offering layers of texture and taste. Unlike their tomato-based cousin chilaquiles, enfrijoladas showcase the creamy richness of black beans blended into a velvety sauce that lovingly embraces each tortilla. This one-pot wonder is quick to prepare yet delivers complex flavors that make it ideal for weekend brunch gatherings or a satisfying weekday meal. The combination of protein-rich beans and chorizo makes it hearty and filling while remaining true to traditional Mexican home cooking.
Instructions
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Drain and rinse the black beans, reserving 1/4 cup of liquid. In a blender, combine black beans, reserved liquid, garlic cloves, cumin, and a pinch of salt. Blend until completely smooth, adding water if needed to achieve a pourable sauce consistency. Set aside.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chorizo, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and crispy. Remove chorizo to a paper towel-lined plate and set aside. Drain excess fat from skillet, leaving about 1 tablespoon.
In the same skillet, add another tablespoon of olive oil. Pour in the black bean sauce and bring to a gentle simmer. Season with additional salt to taste and cook for 5 minutes, stirring occasionally until heated through and slightly thickened.
In a separate skillet, heat vegetable oil over medium heat. Lightly fry each tortilla for 10-15 seconds per side until soft and pliable but not crispy. Drain on paper towels.
Working one at a time, dip each tortilla into the warm black bean sauce, coating both sides completely. Fold in half or roll, then place on serving plates.
Spoon additional black bean sauce over the plated enfrijoladas. Top with crumbled chorizo, crumbled queso fresco, sliced radishes, diced onions, and fresh cilantro. Serve immediately with lime wedges on the side.
Enfrijoladas con Chorizo
4.5 (95)
Soft corn tortillas bathed in savory black bean sauce and topped with crumbled chorizo, queso fresco, and fresh toppings for an authentic Mexican brunch experience.
medium
40 min
4 servings
Ingredients
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Main Sauce
- 2 cups black-beans, drained and rinsed
- 3 cloves garlic, peeled
- 1 teaspoons cumin, ground
- 1 teaspoons salt
Protein
- 8 links italian-sausage, casings removed
Base
- 12 pieces tortillas, corn tortillas
Cooking
- 3 tablespoons olive-oil
Toppings
- 1/2 cups cheese-feta, crumbled
- 4 pieces radishes, thinly sliced
- 1/2 pieces onions, finely diced
- 4 tablespoons cilantro, chopped
- 2 pieces lime, cut into wedges
Chef Tips
expert advice•For a smoother sauce, strain the blended beans through a fine-mesh sieve.
•If you prefer a vegetarian version, substitute the chorizo with sautéed mushrooms and add smoked paprika for depth.
•The bean sauce can be made ahead and refrigerated for up to 3 days.
•Warm tortillas are essential - cold tortillas will crack when folded.
•For extra richness, drizzle with Mexican crema or sour cream.
•If the bean sauce becomes too thick upon reheating, thin with a little water or vegetable broth.
•Fresh tortillas work best, but day-old tortillas can be revived by steaming briefly.
•Add sliced avocado for additional creaminess and nutrition.
