Oaxacan Tortillas in Black Bean Puree (Enfrijoladas)

This is a very basic snack that can found at restaurants and food stands throughout Oaxaca City. Interesting enough, it is this simple combination that kept the earliest inhabitants of Mexico alive. The combination of nixtamalized corn and beans from this dish produces the protein that was necessary to sustain life at the time.

mexican oaxacan frijoles

Enfrijoladas- Oaxacan Tortillas in Black Bean Puree

This updated recipe is surprisingly easy to make. The addition of the crunch of the onion relish brings it to a whole other level. This dish is a nice appetizer.
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Course: Antijitos, Lunch, Snack
Cuisine: Mexican, Oaxacan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: My Hungry Traveler


  • Food Processor or blender
  • small saucepan
  • Small skillet
  • Tongs


  • 1 whole Canned chipotle chili in adobo
  • 1 small Onion, peeled and halved
  • 1 clove Garlic, peeled and coarsely chopped
  • 2 Dried avocado leaves, toasted (can be omitted if can't find)
  • 1 cup Cooked canned black beans, reserve liquid
  • 2 cups Reserved liquid from beans and chicken stock or water
  • 1 tsp Salt
  • 2 tbsp Lard or vegetable oil
  • 1 tbsp Cider vinegar
  • ½ tsp Dried Mexican oregano
  • ½ cup Vegetable oil
  • 12 Blandas or large corn tortillas
  • 8 oz Crumbled queso fresco or rinsed feta cheese


  • Make Puree – In a food processor, add coarsely chopped onion half, garlic, chipotle pepper, avocado leaves, and beans. Process to a smooth paste and stir in ½ tsp salt. If using a blender, add a small amount of the bean liquid to facilitate blending.
  • Make Sauce – Heat the lard or oil in a saucepan over medium heat until rippling. Add the pureed bean mixture and cook, stirring constantly, for 2 minutes. Gradually stir in enough of the reserved bean-water liquid to thin the mixture to the consistency of heavy cream. Bring to a boil and then reduce heat to low to keep warm
  • Prepare Onion Relish – In a small bowl, combine the diced onion, ½ tsp salt, vinegar, and oregano. Set aside.
  • Assemble Enfrijoladas – In a small skillet just large enough to hold a tortillas, heat the vegetable oil over high heat. Fry tortillas one at a time for 30 seconds each. Transfer to paper towels to drain. Repeat. While they are still hot and pliable, fold each into quarter. Dip each into hot bean puree and place on a platter or 2 per plate. Sprinkle tops with onion relish and crumbled cheese. Serve immediately.


Calories: 688kcal | Carbohydrates: 45g | Protein: 17g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 1208mg | Potassium: 379mg | Fiber: 8g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 2mg | Calcium: 404mg | Iron: 2mg

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