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Pinto Bean Enfrijoladas

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This authentic pinto bean enfrijoladas recipe offers a comforting, vegetarian twist on a beloved Mexican classic. Unlike enchiladas which feature a chilli-based sauce, enfrijoladas are defined by their silky, protein-rich bean coating. The earthy flavours of pinto beans are enhanced here with aromatic cumin, Mexican oregano and a hint of warming cloves, creating a deeply satisfying sauce that coats soft corn tortillas and melted cheese. It is a wonderful way to transform store-cupboard staples into a nutritious, flavour-packed meal that feels truly special.

Perfect for a mid-week family supper or a relaxed weekend gathering, this hearty dish is designed to be shared. The combination of creamy beans and salty queso ranchero provides a balance of textures that even dedicated meat-eaters will enjoy. Serve these golden, bubbling enfrijoladas with a generous dollop of soured cream and fresh coriander to brighten the savoury notes. It is a wholesome, homemade favourite that brings a taste of traditional Mexican home cooking to your kitchen.

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Ingredients for Pinto Bean Enfrijoladas

  • 3 tablespoons plus 60ml olive oil

  • 475ml chopped onions

  • 4 garlic cloves, minced

  • 2 (15- to 450g ) cans pinto beans, drained

  • 350ml (or more) whole milk

  • 350ml (or more) water

  • 1 teaspoon minced serrano chilli with seeds

  • 3/4 teaspoons ground cumin

  • 1/2 teaspoons dried Mexican oregano

  • 1/8 teaspoons ground cloves

  • 12 (5 1/2- to 6-inch-diameter) corn tortillas

  • 550ml crumbled queso ranchero (see Note)

  • Chopped fresh coriander

  • Soured cream

How to make Pinto Bean Enfrijoladas

Preheat oven to 177°C. Oil 13x9x2-inch glass baking dish. Heat 45ml oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 350ml milk, and 350ml water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chilli and all spices; season with salt and pepper. Add more milk or water by 60ml fuls to thin bean mixture to slightly soupy consistency.

Heat remaining 60ml oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in centre of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.

Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and coriander. Serve with soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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