Beef Enfrijoladas for #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Karen from Karen's Kitchen Stories invited us to join her today with the suggestion "Cook, bake, or assemble a dish with chiles. Jalapeños, Poblanos, Anaheims, Thai chiles, Serranos, Hatch, or any other chile!"

See all of our recipes featuring chiles for today! 

I have recently become aware of and therefore enamored with chipotles in adobo sauce, these smoky peppers add just a touch of warmth and so much AMAZING flavor to anything they're added to. The recipes below are a few I've shared that use them. Once you open a can you'll have about 6 or 7 peppers to use - they keep well in the refrigerator (or longer in the freezer!) if needed.
I really didn't know what to expect with this dish since I've never made anything like it, but it was so completely delicious. That smoky bean sauce is amaaaazziingg... so, so good. My brain was thinking about all the things I could try to do with it. Besides just put a spoon in it. This dish certainly won't win any beauty contests, but I'm pretty sure it'll make your taste buds smile too. It's total comfort food. The tortillas get so soft and tender, and the filling just adds enough to make this a hearty meal. 

Change these up however you like - make this vegetarian with roasted/sautéed veggies in place of meat, use another protein in place of ground beef, use your favorite cheese, change up the topping, etc. My son requested this three meals in a row, so I'd say it was a hit here. 

Beef Enfrijoladas 

12-14 small Corn Tortillas, warmed
1 cup shredded cheddar/pepper jack/colby jack cheese (more as needed / desired) 
1/2 lb ground beef
1 small onion, finely diced
1/2 cup finely diced bell pepper
salt and pepper
Toppings: diced onions, avocado, sour cream, crema, etc. 

2 (15-ounce) cans black beans, rinsed and drained
1 TBS minced garlic (jarred)
2 chipotles in adobo sauce (more to taste)
1 15-oz can beef broth
1 1/2 teaspoons ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon salt (more to taste)

  1. Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray.
  2. In a medium nonstick skillet, cook the ground beef with the diced onion and bell pepper until meat is cooked through and vegetables are tender - about 10-12 minutes, season lightly with salt and pepper while cooking.
  3. Combine sauce ingredients in a blender, and process until smooth - adding additional liquid to thin if necessary (should be thick but pourable). Taste and add additional seasoning and / or another chipotle pepper if you want more of a kick and blend again if needed.
  4. Pour about 1/2-3/4 cup of bean sauce around the bottom of the baking dish and spread gently to coat.
  5. Pour enough bean sauce onto a small plate, or something like a shallow bowl / pie plate so that you can dip both sides of each lightly warmed tortilla. Place tortilla into the baking dish while you add about 2 TBS of beef filling and a generous TBS of cheese (more to taste) per tortilla and gently roll, placing seam side down in the baking dish, and sliding them over to fit them into the pan.
  6. Pour the remainder of the bean paste over everything, spreading to gently and evenly coat the tops. (This will make a fair amount of sauce, I used all of the sauce in my dish, but if you don't want as thick of a coating on top, you can save some of the sauce for another use).
  7. Bake in the preheated oven (uncovered) for 20 minutes, and serve immediately with your favorite toppings.
Recipe adapted from Gimme Some Oven


  1. This casserole looks so delicious, love the chillies in it!

  2. Chipotles in adobo is one of my favorite ingredients. I always have some on hand. This sounds delicious.

  3. I used to haul the little cans of chipotle peppers in my suitcase to wherever I was living after the summer holidays in the States because there is just no replacing the flavor they bring to a recipe. I love that the sauce is full of black beans, another great source of protein.

  4. I'm definitely adding chipotles in adobo sauce to my shopping list whenever I visit US or Canada. Its amazing the varieties of chilis one gets there. As for the enfrijoladas.. never made it. Your recipe is tempting me to try out the recipe but with a veggie substitute.


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