Enfrijoladas

Name: Enfrijoladas
Yield: 4 Servings
Ingredients: 5 Tbsp. vegetable oil, divided; 8 corn tortillas; 12 oz. fresh chorizo; 3 garlic cloves, crushed; ½ medium white onion, thinly sliced, plus more for serving; Kosher salt; 2 15-oz. cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained; 1½ cups low-sodium chicken broth; 6 oz. queso fresco or Cotija cheese, crumbled; Cilantro leaves with tender stems and sliced avocado (for serving)

By Rick Martinez

August 18, 2020

A plate of enfrijoladas topped with cilantro and onions served with avocado slices

Photo by Rick Martinez

“Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before,” says Rick Martinez, who is writing a cookbook on regional Mexican food. “But here I’m feeling extra so I’m bulking them up with chorizo and gooey cheese. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.”

Recipe notes

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