A higher protein, earthy variation of the enchilada.

8-12 servings

Time: 45 mins

Keith McBrayerBy Keith McBrayer

This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

This dish is all about the bean sauce. These get folded in half (instead of rolled), filled with a thin layer of meat, cheese, or veggies, and then smothered with more sauce on the plate.

Keith McBrayer

Keith McBrayer



  • Bean puree sauce

    • black beans
      , or pinto
      400 g14 oz can
    • cooking oil
      a drizzle
    • garlic
      , minced
      2 cloves
    • onions
      , minced
    • chili powder
      a sprinkle
    • salt
      to taste
    • chicken broth
      , or water
      as needed
  • Filling of choice

    • cooked chicken
      , shredded
    • sautéed vegetables
    • chorizo
    • cheese
      , grated
  • Tortillas & garnishes

    • corn tortillas
    • cooking oil
      as needed
    • red onions
      , thinly sliced
      for garnish
    • cilantro
      for garnish
    • queso fresco
      , crumbled
      for garnish


Step 1: Refry the beans & puree into a sauce

Add a drizzle of oil to a pan over medium heat, and the minced onions and garlic until fragrant. Add in canned beans (with their liquid is fine). Add a sprinkle of salt and chili powder. Bring to a and allow to warm through, soften, and infuse for 10-15 minutes.

In a blender or food processor, puree leftover beans until smooth. Add a bit of broth or water as needed — they should be pourable like a sauce but still thick enough to coat tortillas.

  • Taste and adjust with more salt or chili powder, if desired. Pour into a wide bowl or pot, cover to keep warm, and set aside.

Step 2: Warm the tortillas in oil

Add a layer of oil to a skillet over medium heat.

One by one, pass tortillas through the oil, coating each side and warming them through until pliable. Stack on a plate on the side.

  • Don’t skip this step — par- the tortillas makes them pliable so they don’t break when folded over and resilient against becoming soggy.

Step 3: Assemble, sauce, & serve

Gather or prep any fillings, as desired.

Dip each tortilla through the bean puree, making sure to coat each side. Lay on a plate, add a line of fillings to one side, and fold over. Repeat with remaining tortillas. Spoon any remaining beans over the top. Garnish & serve.



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