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Cook Time






Stephanie @thisisavocado_


  • 1/4 c + 2 tbsp neutral, high-heat oil
  • 1/4 onion
  • 2-3 garlic cloves
  • 3 c cooked pinto beans
  • 1 1/2 c bean broth or chicken broth
  • 1/2 tbsp chicken bouillon
  • Salt and pepper, to taste
  • 1 tsp dried oregano
  • 1/2 can chipotles in adobo
  • 18 Organic Corn THINcredibles tortillas
  • 3 c chicken, cooked and shredded
  • 2 packages queso fresco, crumbled

Top with — sliced onion, fresh cilantro, queso fresco and crema


Fry the onion and garlic in 2 tbsp of oil over medium-high heat, then add it to a blender along with the beans, broth, salt, pepper, bouillon, oregano and chipotles. Blend until completely smooth.

Add bean puree back to the skillet and heat through.

In a separate skillet, fry the tortillas in the remaining oil until they’re just pliable, about 8-10 seconds on each side. Once fried, place them on a paper-lined plate and set aside.

Begin assembling one enfrijolada at a time by dipping the tortilla in the bean sauce, then placing it on the serving plate. Stuff one side of the tortilla with equal portions chicken and queso fresco, then fold the tortilla over the filling. Continue assembling until all the enfrijoladas are made.

Top each serving with more bean sauce, crema, queso fresco, sliced onion and chopped cilantro.

Serve warm and enjoy!

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