Pan-fried tortillas in a spicy black bean sauce (Enfrijoladas) from Oaxaca: Home Cooking from the Heart of Mexico (page 94) by Bricia Lopez and Javier Cabral

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Notes about this recipe

  • Eat Your Books

    Beans need to soak for at least 3 hours.

  • alysekstokes on May 22, 2025

    Made this using Rancho Gorda Santanero Negro Delgado beans and their broth and the sauce was absolutely fantastic! Topped the enfrijoladas with sliced avocado and cilantro.

  • jenburkholder on July 20, 2021

    So good. Heavy, but utterly delicious IMO (I ate five). Serve with something sharp. Comes together quickly if you’ve made the beans in advance. Also, how did I never know how good avocado leaves are with black beans?

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