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  • Cook Time: 1 Hour, 15 Minutes
  • Yield: 6 Servings

These hearty enfrijoladas sprinkled in Las Palmas® Red Enchilada Sauce are perfect as an appetizer or light dinner. Recipe created by Chef Eduardo Ruiz.


  • 1 can Chili Beans
  • 3 tbsp. olive oil
  • 6 cloves garlic
  • 16 oz. low-sodium vegetable stock or vegetable broth
  • 8 oz. cherry tomatoes
  • 4 oz. apple cider vinegar
  • 2 tbsp. sugar
  • 8 oz. Hot Red Enchilada Sauce
  • 6 oz. sour cream
  • 16-20 corn tortillas
  • 16 oz. queso panela


For the chili beans:

  1. In a heavy-bottomed sauce pan, add olive oil and garlic.
  2. Set your stove to the lowest possible heat level. Allow the garlic to cook very slowly (about 15 minutes).
  3. Once garlic is soft, add 28 ounces of the Las Palmas Chili Beans and heat for about 10 minutes.
  4. Add the vegetable stock and bring to a simmer for about 1 minute, stirring frequently.
  5. Puree using a blender or hand blender. Season to your desired liking. Keep beans on very low heat until ready to make enfrijoladas.

For the pickled cherry tomato sauce:

  1. Wash cherry tomatoes and cut in half. Place them in a glass or plastic bowl.
  2. Place the apple cider vinegar and sugar into a small sauce pan and bring to a simmer until sugar is dissolved to create a hot pickle liquid. Pour hot pickle liquid over cherry tomatoes and cover for about 1 hour. Strain cherry tomatoes, saving 2 tablespoons of the pickle liquid.
  3. In a food processor place the cherry tomatoes, sour cream, 2 tablespoons of pickle liquid and Las Palmas Hot Red Enchilada Sauce. Pulse for about 1 minute.

For the final dish:

  1. Place 2-3 tortillas on a plate and roll them up. Pour over enfrijolada sauce, and top with cherry tomato sauce and crumbled panela cheese.