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Chef Claudette Zepeda's Enfrijoladas

Warm tortillas in a blanket of heavenly pinto bean sauce
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  • 4 cups pinto beans, cooked
  • 2 cups milk
  • 1 guajillo chile, seeds removed (or chipotle en adobo)
  • 1 tbsp epazote or mint
  • 1 avocado leaf, optional
  • 12 tortillas


  • ricotta or meat of choice


  • 1/4 cup cilantro, chopped
  • 1/2 cup shredded cheese
  • 1/2 cup sour cream
  • 1 avocado, sliced


  • In a medium pot bring to a simmer the beans, milk, guajillo chile, epazote, and avocado leaf (optional) for 15 -20 min
  • Remove mixture from heat and carefully add to blender. Blend until smooth
  • Soften tortillas on a comal before dipping into bean sauce
  • Place tortillas on plate, fill with ricotta cheese or meat, folding in half
  • Optional: garnish with cheese, sour cream, shredded lettuce, cilantro, and/or avocados



Enfrijoladas is a traditional dish in Mexico that is typically eaten for breakfast. The recipe is similar to enchiladas, but not as spicy, and the sauce is made with beans.