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25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down)

25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down)

Saturday mornings deserve a breakfast that feels like a warm hug. Sweet, deeply caramelized plantains tucked inside warm corn tortillas, draped completely in a velvety, slightly smoky black bean sauce. It’s that perfect Oaxacan sweet-and-savory balance, built on pantry staples and just enough weekend patience to make something beautiful.

María “Mari” Santiago
María “Mari” Santiago
Prep: 10 minutes
Cook: 15 minutes
4
medium
breakfastlunch
vegetarianmexican-comfortweekend-breakfastpantry-staples

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Timeline

17 minutes
0m5m10m15m17m
Fry Plantains
6m
Blend Bean Sauce
3m
Simmer Sauce
8m
Soften Tortillas
5m
Dip and Fill
5m
Garnish and Serve
2m

Ingredients

  • 2 large plantains, very ripe (black skin)(Must be very soft and mostly black on the outside for maximum sweetness)
  • 3 tbsp neutral oil(Divided use (canola, vegetable, or avocado oil))
  • 2 15oz cans canned black beans(Drained and briefly rinsed. Bodega Mode approved.)
  • 1/2 cup low-sodium vegetable or chicken broth(For thinning the sauce)
  • 2 tbsp chipotle in adobo(Sauce and minced peppers combined)
  • 2 cloves garlic(Peeled)
  • 1/2 medium white onion(Half for the blender, half finely diced for garnish)
  • 1/2 tsp Kosher salt(Plus more to taste)
  • 8 corn tortillas(Yellow or white corn)
  • 1/3 cup Mexican crema(If you can't find it, thin out sour cream with a splash of milk or water)
  • 1/2 cup queso fresco(Crumbled. Cotija works too if you want a saltier punch)

Instructions

  1. 1

    Peel and slice 2 large plantains, very ripe (black skin) into 1/2-inch thick bias cuts. In a large wide skillet over medium heat, warm 1 tbsp neutral oil. Fry the plantains until they are deeply caramelized, sticky, and golden brown on both sides. Remove them to a plate.

    6 min

    Tip: You absolutely need black-skinned plantains here. Yellow ones will be starchy and won't give you that gorgeous sweetness to balance the smoky beans!

  2. 2

    While the plantains fry, get your blender out. Toss in 2 15oz cans canned black beans, 1/2 cup low-sodium vegetable or chicken broth, 2 tbsp chipotle in adobo, 2 cloves garlic, half of the 1/2 medium white onion (just chop off a quarter of the whole onion for this), and 1/2 tsp Kosher salt. Blend until it is violently smooth.

    3 min

    Tip: If the blender is struggling or the puree looks like cement, add a splash of water or extra broth. We want a velvety, pourable texture—think heavy cream.

  3. 3

    In the same skillet used for the plantains, heat another 1 tbsp neutral oil over medium-high heat. Carefully pour in the blended bean puree—stand back, it's going to sputter! Drop the heat to low, stir well, and let it gently simmer and thicken.

    8 min

    Tip: Simmering the blended beans in oil (guisando) is the Oaxacan secret to waking up a quick sauce. Taste it—then decide if it needs a pinch more salt.

  4. 4

    While the sauce simmers, we need to soften our 8 corn tortillas. Brush them lightly on both sides with the remaining 1 tbsp neutral oil and warm them in a separate hot skillet for about 15 seconds per side until very pliable.

    5 min

    Tip: Do not skip softening them with a little fat! This creates a protective barrier so the tortillas don't instantly disintegrate when they hit the wet sauce.

  5. 5

    Assembly time: grab your tongs. Dip one softened tortilla completely into the simmering bean sauce so it's coated on both sides. Transfer it to your serving plate, place a scoop of the caramelized plantains inside, and fold it in half. Repeat for all tortillas.

    5 min

    Tip: Work quickly but gently. This is messy in the best way possible.

  6. 6

    Ladle any leftover warm bean sauce right over the top of the folded tortillas. Drizzle aggressively with 1/3 cup Mexican crema, sprinkle with 1/2 cup queso fresco, and scatter the remaining finely diced 1/2 medium white onion over the top.

    2 min

    Tip: The raw onion is crucial here—it cuts right through the rich beans and sweet plantains. We're not suffering for breakfast!

Chef's Notes

If You’ve Got a Mexican Market Nearby: look for epazote. Tossing a sprig into the blender with the beans adds a profoundly earthy, authentic Oaxacan background note that you can't get any other way. No epazote? Don't stress, the chipotle brings plenty of character.

Frequently Asked Questions

How long does 25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down) take to make?

25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down) takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for 25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down)?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for 25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down)?

The main ingredients are: large plantains, very ripe (black skin), neutral oil, canned black beans, low-sodium vegetable or chicken broth, chipotle in adobo, garlic, white onion, Kosher salt, corn tortillas, Mexican crema, queso fresco.

What type of meal is 25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down)?

25-Minute Enfrijoladas with Caramelized Plantains (The Saturday Morning Slow-Down) is categorized as: breakfast, lunch.