Avocado and Queso Fresco Recipe - Vegetarian (with meat options)

Avocado and Queso Fresco Recipe – Vegetarian (with meat options)

What are Enfrijoladas? They’re a a delightfully easy and delicious Mexican entree made with black beans. In this recipe canned black beans are used for convenience, but you could certainly make your own as well. I like to make mine in my pressure cooker – they’re quick and easy and so inexpensive.

What are Enfrijoladas?

According to Wikepedia,  frijol, means “bean” and that’s what’s used to give this main dish its creamy texture. They’re also flavored with queso fresco which is said to be a soft and creaming mild unaged white cheese; however, I’ve not been able to find it locally. If you have a Mexican grocery store nearby, you’ll likely find it there. Even in this suburban area, just 20 minutes from Seattle, it’s hard enough finding the substitute cheese,  mild feta cheese, at our local stores. If you have the same issue, any soft and mild cheese will do.

The dish gets its heat from a dried chile de arbol. If you can’t find these in the ethnic aisle of the grocery store, substitute a cayenne pepper or do what I do, leave it out!

As the recipe is written, it’s delightfully vegetarian. If you have someone who insists on meat with his meal (ahem…I’m looking at you hubby!), add cooked shredded chicken.

Enfrijoladas with Avocado and Queso Fresco - Courtesy of Chef Aquiles Chavez
Yield: 4
Prep Time: 
Cooking Time: 
Total Time: 
  • 1 Tbl olive oil
  • ¾ c chopped white onion, divided
  • 1 dried chile de arbol
  • 1 c chicken broth
  • 3 fully ripened avocados from Mexico, halved, pitted, and peeled
  • 1 c queso fresco or mild feta cheese that's cut into ¼-inch cubes
  • ¼ c chopped fresh cilantro
  • 1 Serrano chile, finely chopped
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 15.5 oz canned black beans, drained and rinsed
  • 8 corn tortillas
  • ¼ c thinly sliced white onion
  • ¼ c queso fresco, crumbled
  • 2 Tbl chopped cilantro, optional
  1. In a medium saucepan, heat oil over medium heat until hot.
  2. Add ¼ cup of the onion and the chile de arbol; cook, stirring constantly, until onions begin to brown, about 5 minutes.
  3. Add chicken broth, bring to a boil; reduce heat to low and simmer, covered, 5 minutes.
  4. Meanwhile, in a medium bowl, coarsely mash the avocados. Stir in cheese, remaining ½ cup onion, the cilantro, Serrano chile, salt and pepper. Set aside
  5. Heat a heavy skillet over medium heat until hot; add a tortilla and warm 30 to 60 seconds on each side.
  6. Assembly
  7. Spoon about ⅓ cup avocado filling onto center of each warmed tortilla in a crosswise mound. Roll sides of tortilla over filling and set aside fold side down.
  8. Remove chile from chicken broth. In a blender, combine beans and broth; blend until smooth. Return to saucepan and bring just to a boil, about 5 minutes. Set aside ½ cup bean sauce. Divide remaining sauce among 4 plates.
  9. Place 2 rolls on the sauce on each plate; drizzle remaining sauce over rolls. Top with onion, crumbled cheese, and chopped cilantro, if desired.
  10. Serve immediately.
  11. Yield: 4 portions

Recipe and photo courtesy of Avocados From Mexico