Editor’s Note:
This recipe is a delicious, successful blend of economy with flavor. Black beans, onions, chiles, and seasoned tortillas all combine to create these Bean Sauce Enchiladas.

ENFRIJOLADAS (Bean Sauce Enchiladas)
Yield: 6 servings of 2 enchiladas

2 cups dried black beans
1½ cups yellow onion, diced
2 garlic cloves, minced
2½ teaspoons salt
2 sprigs fresh epazote
8 cups water
½ cup vegetable oil
2 chile de arbol, stems and seeds removed
1 lb. Queso Fresco, shredded
12 Seasoned Tortillas for Enchiladas (separate recipe below)*

Read Related: Weekend Cooking: Stacked Enchiladas


  1. Sort through dry beans to ensure there is no foreign debris. Rinse well using a colander.
  2. Using a medium stock pot, add beans, garlic, only 2 teaspoons of the salt, only 1 cup of the diced onion, only 1 sprig epazote and water. Simmer for 1 hour and 45 minutes.
  3. While bean mixture is simmering, grind chile de arbol with a molcajete or mortar and pestle. Use a tablespoon of water to help grind the chiles if you like.
  4. Pass ground chile mixture through a small strainer to remove chile skins. Reserve liquid and discard solids.
  5. When bean mixture is cooked, put one half of the beans and simmering liquid into a blender and puree for about one minute. Repeat with remaining half.
  6. Heat oil in medium sized skillet on medium heat. Add remaining ½ cup of diced onions and sauté until browned.
  7. Add pureed bean mixture, another ½ teaspoon of salt, the other sprig of epazote and chile de arbol liquid and cook for about 3 minutes. Finished sauce should resemble a thin gravy.
  8. Remove epazote sprig, if desired.
  9. Prepare Seasoned Tortillas for Enchiladas, if not already done.
  10. Place approximately 3 tablespoons (one ounce) shredded queso fresco on the center of each tortilla. Roll the tortillas up to form enchiladas and place side-by-side in an un-greased rectangular pan.
  11. Pour black bean sauce over the enchiladas and bake at 350 degrees for about 7 minutes. Cheese will not melt.
  12. Garnish Enchiladas with remaining queso fresco before serving.


Chile Seasoning Sauce:
9 chile cascabel (a.k.a. Chile Guajillo)
3 chiles de arbol
1 quart water


  1. Remove stems and seeds and rinse chiles.
  2. Place in a medium stock pot and simmer for one hour.
  3. Remove chiles from pot with slotted spoon or tongs and place into blender with enough of the chile simmering water to cover the top of the chiles.
  4. Blend on high speed until liquefied (about 1 minute.
  5. Strain Chile liquid through fine metal strainer, reserving the liquid and discarding the solids.
  6. Set liquid aside to cool.

12-18 white corn tortillas
1 cup vegetable oil
3-4 cups of Chile Seasoning Sauce (above recipe)


  1. Heat vegetable oil in large skillet.
  2. Dip each tortilla individually in the Chile Seasoning Sauce and stack on a plate.
  3. Place one dipped tortilla at a time in the hot oil for approximately 15-30 seconds and turn.
  4. Cook another 15-30 seconds and remove.
  5. Repeat until all seasoned tortillas are fried in the oil.
  6. Stack until ready to use.

Recipes Copyright 2007 © Sylvia Casares. All rights reserved.