Name: Enfrijoladas
Yield: 4 servings
Ingredients: 5 Tbsp. vegetable oil, divided; 8 corn tortillas; 12 oz. fresh chorizo; 3 garlic cloves, crushed; ½ medium white onion, thinly sliced, plus more for serving; Kosher salt; 2 (15-oz.) cans black beans, rinsed, or 3 cups Frijoles de la Olla, drained; 1½ cups low-sodium chicken broth; 6 oz. queso fresco or Cotija cheese, crumbled; Cilantro leaves with tender stems and sliced avocado (for serving)

two tortillas filled with chorizo and folded in half cloaked in a black bean sauce with cilantro and onions

Photo by Rick Martinez

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.

Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

Recipe notes

See Related Recipes and Cooking Tips

27 Black Bean Recipes for Easy, Hearty Meals
Our favorite ways to cook black beans, whether you start with canned or dried.
11 One-Pan Recipes to Keep Your Dishes to a Minimum
How to do more eating (and less cleaning) this weekend.
59 Best Breakfast Recipes for Days When You Need More Than a Bowl of Cereal
Find your morning inspiration right here.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.