Enfrijoladas with Sweet Potatoes and Caramelized Onions


"Years ago, I became enamored with Mexican enfirjoladas: tortillas smothered in pinto or black bean puree and covered with fresh, crunchy, toppers," says Yonan. "Think of them as no-bake enchiladas for bean-lovers."

Enfrijoladas with Sweet Potatoes and Caramelized Onions
Photo: Aubrie Pick
Hands On Time:
30 mins
Total Time:
1 hrs 45 mins


  • 1 ½ large onions (whole onion thinly sliced; half onion chopped)

  • 5 tablespoon olive oil

  • 1 teaspoon kosher salt, plus more to taste

  • Water

  • 1 pound sweet potatoes, cut into 1-inch cubes

  • 1 chipotle chile in adobo sauce, plus 1 Tbsp. of the sauce

  • 3 ½ cup cooked or no-salt-added canned pinto, pinquito, or black beans (two 15-ounce cans), drained but not rinsed (reserve liquid)

  • 8 6-inch corn tortillas

  • Avocado, tomatoes, and/or cabbage


  1. To caramelize the onion: Pour 2 tablespoons olive oil into a large skillet over medium-high. Once oil shimmers, add onion slices; toss for a few minutes until wilted. Stir in 1/2 teaspoon kosher salt; reduce heat to low. Cook, stirring occasionally, until sliced onions are browned, very soft, and sweet, up to 1 hour.

  2. Bring a Dutch oven of salted water to a boil. Add sweet potatoes; cook until fork-tender, 10 minutes. Drain.

  3. Rinse Dutch oven; set it back over medium and pour in 1 tablespoon olive oil. Add chopped onion; cook until tender, 8 to 10 minutes. Stir in 1/2 teaspoon kosher salt and chipotle and sauce; cook, stirring, until chipotle darkens, 30 seconds. Stir in beans, 1 cup cooking liquid (add water to reach 1 cup if you don't have enough), and 1 cup water. Increase heat to medium-high; bring to a boil, reduce heat to low, and cover. Simmer until beans are very soft, 10 minutes. Transfer to a blender; puree until smooth. (You should have about 4 cups.) Add more cooking liquid or water until puree is thick but pourable. Season to taste. Cover to keep warm.

  4. When sliced onions are caramelized, scrape into a bowl. Return skillet to medium. Add sweet potatoes; sauté, stirring occasionally, until sweet potatoes start to brown, 8 minutes. Stir in onions; cook 1 minute. Turn off heat; cover.

  5. In another small skillet, heat 2 tablespoons oil over medium. Heat tortillas in oil one at a time, a few seconds on each side, then let oil drip off; transfer to a paper towel-lined plate.

  6. Spoon 1/4 cup sweet potato mixture on each tortilla, then fold. Spoon bean puree over filled tortillas; top with avocado, tomatoes, and/or cabbage. Makes 8 enfrijoladas.

Nutrition Facts (per serving)

357 Calories
15g Fat
45g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 357
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 10%
Sodium 220mg 10%
Total Carbohydrate 45g 16%
Total Sugars 7g
Protein 9g
Vitamin C 16.4mg 82%
Calcium 101mg 8%
Iron 2.8mg 16%
Potassium 824mg 18%
Folate, total 107.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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