Enfrijoladas (Tacos in Bean Sauce)

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2 tbsp. olive oil (30ml)

1 small onion, chopped finely

1 tomato, peeled, seeded and chopped

2 cups fresh or 15.5 oz can black or pinto beans (459g – do not drain)

1 cup water (240ml)

Salt to taste

8 corn tortillas

8 oz cooked chicken, shredded (250g)


4 oz your favorite cheese, crumbled or grated (125g)

½ avocado, cut into chunks

Mexican crema or regular sour cream

Sliced pickled onions

Chopped cilantro

Chopped lettuce

Chopped radishes

Your favorite salsa


Heat the olive oil in a medium skillet. Add the onion and tomato, and sauté until the onions are translucent and tomatoes are tender. Add the can of beans and stir to combine well.

Using a food masher, mash the beans so that they become a smooth paste. Stir in the water, season with salt and allow to simmer over medium heat for about 5 minutes. The bean sauce needs to have a pouring consistency, so add a little more water for thinner sauce or simmer longer for a thicker sauce. Keep the sauce warm until ready to serve.

Heat a griddle on the stove and use for reheating the corn tortillas. Once the tortillas are hot, fill with 1 oz (28g) of the chicken. Arrange the filled tortillas on a platter.

When ready to serve, pour the bean sauce over the tacos. Top with the crumbled cheese and the remaining garnishes.