Enfrijoladas
8 ingredients
5 min + 15 min
4
openrecipes
These are simple, quick, and delicious. My husband is from Mexico and would eat these everyday if he could. My mother-in-law uses lard instead of canola or olive oil in her enfrijoladas and they honestly taste better/richer, but it’s a tradeoff for a healthier fat.
Ingredients
- 1 Tablespoon
- 2 cans
- 1 clove
- 1 pinch
- ½ cups
- 8 pieces
- 2 cups
- 1 bunch
Directions
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By tastykitchen ·
Recipe sourced from
openrecipes