Refried Bean Enchiladas

Refried Bean Enchiladas

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Step 1 Sauté the onion in cooking oil until translucent.
Step 2 Blend the onions with the beans, epazote. Add a splash of water or chicken stock if too thick.
Step 3 Return the mixture to the frying pan and bring it to a boil.
Step 4 In a separate frying pan, fry the tortillas until glossy and malleable. Coat them with the bean mixture.
Step 5 Use a fork or tongs to remove the tortillas one by one and fold them on the serving plates. Coat with extra bean sauce.
Step 6 Garnish with avocado slices and grated cheese.


Stuff your bean enchiladas with shredded rotisserie chicken for a heartier meal. 



  • Calories: 708 
  • Carbohydrates: 61.4g 
  • Protein: 20.8g 
  • Fat: 44.3g 


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  • 20.4oz (580gr) can of refried pinto beans la Costeña  can of refried pinto beans
  • 1 sprig of epazote
  • 1/2 white onion, sliced
  • 12 corn tortillas
  • 1 cup heavy cream
  • 1 cup grated cheese
  • Avocado slices as a garnish
  • Salt and pepper to taste
  • Cooking oil as needed


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Mexico Rico
Mexico Rico