Enfrijoladas Oaxaqueñas con Queso Fresco y Aguacate – Authentic Mexico Recipe
Oaxacan comfort classic bathing folded tortillas in a spiced, silky black bean bath.
- Country of Origin
- 🇲🇽 Mexico (North America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Warm corn tortillas folded in velvety black bean sauce, Crumbled queso fresco, Sliced avocado and red onion, Epazote or cilantro, Toasted guajillo chili
Ingredients for Enfrijoladas Oaxaqueñas con Queso Fresco y Aguacate (4 Servings)
- 1.25 lbs (or 2.5 cups) warm corn tortillas folded in velvety black bean sauce, prepped into bite-sized pieces
- 1.5 cups crumbled queso fresco, washed and trimmed
- 1 cup sliced avocado and red onion
- 1 medium onion and 3 cloves garlic, finely minced with epazote or cilantro
- 1.5 tbsp traditional Mexico seasoning (toasted guajillo chili, garlic, crema drizzle)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and epazote or cilantro for 2–3 minutes until softened and fragrant.
- Add warm corn tortillas folded in velvety black bean sauce and crumbled queso fresco along with toasted guajillo chili, garlic, crema drizzle, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sliced avocado and red onion and serve straight from the skillet.