Cheap eats can mean a lot of different things to a lot of different people; but the bottom line is that if you can find a dish that not only tastes great but is also filling and affordable, you have found what you were looking for. Enfrijoladas (tortillas smothered in refried beans) definitely fit the bill on all accounts.
Enfrijoladas are nothing more than tortillas that are passed through hot, bubbly refried beans that have been thinned slightly. They are then rolled or folded and served on a plate topped with a variety of toppings including crumbled queso fresco, crema, shredded lettuce or cabbage, and diced tomatoes. They are also typically served with some type of chile such as a salsa or a chile toreado (as pictured).
There are several styles of preparing the enfrijoladas, some recipes call for passing the tortillas through hot oil first while others don’t. Still others have meat or cheese fillings inside the rolled up tortillas while others only have toppings. You can determine the style of your own enfrijoladas, but one thing is for sure; you will definitely be eating great home-cooked Mexican food for an outstanding price.
Enfrijoladas
Frijoles Refritos (refried beans)*
1 Tb oil
1 Tb oil
4 cups frijoles de olla
½ small onion, finely chopped
½ to 1 cup water to thin (as necessary)
salt to taste
10 corn tortillas (I like El Milagro Blancas)
2 cups crumbled queso fresco
Salsa of your choice
*can be made with black beans or pinto beans or may also substitue with canned beans.
Prepare frijoles refritos by heating oil in a medium-sized skillet on medium high heat. Add onions and cook until translucent, stirring frequently. Add in beans with juice and allow to season for 1-2 minutes. Next, smash beans with a potato masher or fork (doesn’t have to be perfect, just as long as the majority of them are smashed). Thin with water as necessary. Beans should be thin enough to allow tortillas to pass through without tearing them. Check for salt. Reduce to low heat.
Using tongs, take tortillas one at a time and gently pass them through the refried beans until they are warmed and softened. Set aside on a plate either folded or rolled. Top with crumbled queso fresco and salsa (or as desired). Serve immediately. Yield: 10 enfrijoladas
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