Recipes » Main Dish » Enfrijoladas – Potato Stuffed Tortillas in Bean Sauce
T. Colin Campbell Center for Nutrition Studies


  • 6-8 corn tortillas
  • Mashed potatoes, enough to fill tortillas
  • 2 cans of pinto beans, low sodium
  • 1 thick onion slice
  • 1 tsp dried oregano
  • ½ - 1 cup of water or vegetable broth
  • Salt and pepper to taste


  • Salsa
  • Chopped lettuce
  • WFPB sour cream


  • 1. Preheat oven to 325 degrees F.
  • 2. Put the beans, onions, oregano, and ½ cup of water in a blender. Blend until smooth. It should not be thick so you can pour it over the tortillas. Add more water if needed.
  • 3. To make the tortilla rolls, warm the tortillas in the microwave for 30 seconds or until they are pliant enough to fold.
  • 4. Lay the tortilla on a flat surface. Spread a spoon or two of mashed potatoes into the center of tortilla and carefully roll the tortilla. Put them in a baking dish. Make sure the overlapping fold of the tortilla is placed down.
  • 5. Spread the bean sauce over the tortilla rolls until well covered.
  • 6. Bake for 20 minutes or until completely warm.
  • 7. Garnish with lettuce, sour cream, salsa and serve.

Cooking Tips

  • 1. Try adding your favorite cooked veggies to the filling.
  • 2. Try different toppings such as chopped cabbage, cilantro or scallions.
  • 3. This dish works with any type of bean.

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