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Easy Enfrijoladas

Author Vianney Rodriguez


  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 1 16 oz Old El Paso traditional refried beans
  • 2 cups chicken broth
  • 12 corn tortillas
  • 2 cups shredded cheese
  • Garnish Salsa Cilantro


  1. Heat oil in skillet over medium heat. Add onion, sauté until soft and translucent, about 5 minutes. Add garlic and continue to sauté for additional minute. Reduce heat add beans, broth stirring to break up beans and form a sauce, simmer for 5 minutes. Warm the tortillas on the comal. Dip each tortilla in the bean mixture, fill with cheese and fold over on plate. Garnish with salsa and cilantro.