Enfrijoladas with Avocado and Queso Fresco - Courtesy of Chef Aquiles Chavez
Prep Time
Cooking Time
Total Time
Yield: 4
  • 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 by Baby to Boomer Lifestyle at https://babytoboomer.com/2014/03/12/enfrijoladas-with-avocado-and-queso-fresco-recipe/