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Best Enfrijoladas in Chicago

“Corn tortillas rolled in a savory bean purée instead of chili sauce—the quieter enchilada.”

Enfrijoladas

What the real thing tastes like

Enfrijoladas are a Mexican dish made of corn tortillas rolled around a filling and covered in a savory bean sauce. They are similar to enchiladas, but are prepared using a sauce made from refried beans rather than chili peppers. Enfrijoladas are typically served with cheese, onions, and crema. There are regional differences to the recipe, and it is also eaten in some parts of Central America. In Mexico, Enfrijoladas is often served as a breakfast dish. The bean purée is made by soaking cooked beans in their own cooking water, or by blending them and adding enough water to achieve a liquid consistency. The soaked mixture is usually then cooked in a pot where sliced onions and garlic are fried in either lard or vegetable oil, allowing the onions and garlic to flavor the purée.

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Enfrijoladas start where enchiladas diverge: instead of chili sauce, you're wrapping corn tortillas around filling, then drowning them in a savory bean purée that's been coaxed through heat with garlic and onions until it becomes silk. The sauce comes from cooked beans loosened with their own cooking liquid or blended smooth—a thrifty, essential technique that transforms leftovers into something glossy and complete. Topped with cheese, onions, and crema, they arrive at the breakfast table across Mexico and into Central America, a quieter cousin to the more theatrical enchilada.

Order it here when it has

  • similar to enchiladas but distinct
  • served with traditional toppings
  • exists across multiple regions

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