Enchiladas Enfrijoladas

These enchiladas are smothered in a creamy black bean sauce and filled with cheese for a vegetarian-friendly dish. Garnish with your toppings like onions and cilantro, or experiment with adding extra fillings.

Serves: 6Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 2 cups shredded Monterey Jack cheese
  • 1 cup Queso Fresco Natural Crumbling Cheese, crumbled
  • 1 can (15.25 oz.) Black Beans with liquid
  • 1⁄2 cup water
  • 1 chipotle peppers in adobo
  • 2 cloves garlic
  • 1⁄2 teaspoon salt
  • 12 corn tortillas
  • 1 small onion, finely chopped
  • 1⁄4 cup cilantro, chopped
  • Crema or sour cream


  • Heat oven to 400°F. Grease a 9”x13” baking dish.
  • In a medium bowl, mix together Monterey Jack and queso fresco, then set aside.
  • Place beans, water, chipotles, garlic and salt in a blender. Blend until smooth.
  • Transfer beans to a skillet. Bring to a simmer over medium heat, then reduce heat to low.
  • Dip tortilla in warm bean sauce to coat, then place dipped tortilla on a plate. Fill with ¼ cup cheese mixture, then fold in half and place in baking dish. Repeat with remaining tortillas.
  • Bake for 10-12 minutes or until cheese is melted.
  • Serve enchiladas topped with chopped onion, cilantro and crema.
  • Refrigerate leftovers.