This is the perfect recipe for your weekend! It’s super easy and let’s you enjoy the Mexican flavours without having to spend a long time in the kitchen. You can never go wrong with Enfrijoladas! I usually make this dish from scratch using black turtle beans and cook them in crockpot but it normally takes a few hours. So, to make your life easier I have written out a shortcut recipe to an amazing Mexican dish which might leave you wanting more!

Serves: 3
Prep time: 30 min
Cook time: 20 min

9 Corn Tortillas
1 large onion
chedder cheese
2 canned black beans
1/2 teaspoon of oregano
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1 vegetable stock cube
1 tablespoon cumin

Diced Onion
Crumbly Wensleydale Cheese


Step 1- Preheat oven 200 C. In a blender add black beans w/ water, oregano, paprika, stock, cumin, and garlic. Cut 3/4 onion into thin slices and put to one side. Dice the remainder of the onion for your topping. Cut cheddar cheese into thick sticks and leave to one side.


Step 2- Fill a small bowl with the bean sauce and lay the tortilla flat once and flip in order to cover the tortilla in bean sauce (don’t leave resting long or else your tortilla will rip). Transfer tortilla to your oven proof dish and in the centre of the tortilla place 1 cheddar stick and some onion. Roll the tortilla (like a flute) and continue the process until you fill the dish. If your tortillas need more bean sauce on top feel free to pour some on top with a spoon.

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Step 3: Put your filled dish in the oven for 5 minutes. Bring out to top your dish with wensleydale cheese and diced onion. Lower oven temperature to 180 C and put dish in for another 15 minutes.

And that’s all!! Simple right? And absolutely delicious! Hope you enjoy it!

Cooking with love,


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