Enchiladas and Chilaquiles/

Black Bean-Sauced Enchiladas

Having the great fortune to visit Oaxaca two or three times a year, I get the chance to enjoy this rustic, satisfying dish regularly where it is most well known.  And I must say I really love fresh tortillas awash in the rich texture of black bean sauce, especially the Oaxacan one that is simmered with anisey avocado leaves (I suggest a bit of fresh fennel to substitute for the less-available avocado leaves; they’re not the same, but the fennel moves the flavor in the Oaxacan direction) From Season 9, Mexico—One Plate At A Time
Servings: 4


  • 12ounces dried black beans
  • Handful of dried avocado leaves, lightly toasted in a dry skillet (optional)
  • 8ounces (about 1 cup)Mexican Chorizo sausage, removed from its casing
  • 8 corn tortillas
  • Alittle vegetable oil, for brushing or spraying the tortillas
  • About 1/2cup Roasted Tomatillo Salsa or Chipotle Salsa
  • About 1/2cupcrumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese or goat cheese
  • A couple of thin white onion slices, broken into rings
  • A few tablespoons coarsely chopped flat-leaf parsley


  1. Cook the beans. Place the black beans, avocado leaves if you are using them and 6 cups of water in a large (4-quart) saucepan. Bring to a boil over medium-high, lower the heat and simmer until the beans are softened and completely cooked through, about 2 hours. Remove from the heat and strain the beans, reserving the cooking liquid.
  2.  Make the black bean sauce. Add ¾ cup of the cooked beans and 2 cups of the cooking liquid to a blender and puree until smooth. Pour the puree and the remaining broth into the saucepan and bring to a boil over medium-high. Boil, stirring regularly, until the bean sauce is reduced to 2 cups, about 30 minutes. The consistency should be very saucy, like a very light bean soup; if necessary, stir in a little water. Taste and season with salt, usually a generous teaspoon. Cover and set over the lowest heat. Save the remaining beans for another meal.
  3.  Fry the chorizo. In a medium (9-inch) skillet, fry the chorizo over medium-low (add a little oil if it doesn’t begin to render fat right away) until done, about 10 minutes, breaking up any clumps as it cooks. Keep warm over low heat or in a low oven.
  4. Warm the tortillas. Lightly brush or spray both sides of each tortilla with oil. Slide into a plastic bag and microwave on high (100%) for 1 minute to warm and soften.
  5.  Finish the enfrijoladas. One by one, dip the tortillas into the hot bean broth, fold into quarters and divide among four warm dinner plates, slightly overlapping each pair. Spoon a portion (about ¼ cup) of the remaining hot bean broth over each pair of quartered tortillas, splash with some of the Chipotle or Roasted Tomatillo Salsa, then sprinkle with chorizo, crumbled cheese, sliced onion and chopped parsley. Serve immediately.


  1. Just want to say I absolutely love your you, your wife and daughter. We have Bayless parties and are so much fun! I love to cook. You all are teaching us to enjoy what we choose to put in our bodies that is nourishing, fun and has history . . what a gift you and your family are giving us. Thank you so very much. Love to you all and continued success, Suzanne

  2. Made this for dinner tonight and it was awesome! I even got to speak Spanish while buying ingredients at a little Mexican tienda. My only problem was that I didn’t cover the beans while simmering (since the recipe didn’t say to) and all the water boiled away. Easy fix, but I’ll do it differently next time. And there WILL be a next time.

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