There’s something wonderfully comforting about a dish that starts with humble ingredients and turns into pure, cozy magic. This Enfrijoladas Bake is exactly that kind of recipe — a simple, family‑friendly meal inspired by classic Mexican enfrijoladas, but made even easier by layering everything into one bubbling casserole. Soft folded tortillas, creamy seasoned beans, melty cheese, and your favorite toppings come together in a bake that’s hearty, budget‑friendly, and perfect for busy weeknights.
If you love meals that are big on flavor, gentle on the wallet, and endlessly customizable, this Enfrijoladas Bake will quickly become a go‑to. It’s the kind of dish you can make with pantry staples, adapt to whatever you have on hand, and serve to anyone who appreciates a warm, satisfying dinner straight from the oven.
- 1 (16 oz/435g) tin of refried beans
- 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
- 1 cup (240ml) thick and chunky salsa, any strength
- 2 cups (240g) 4-cheese blend
- 1 package (6 inch) flour tortillas for soft tacos and fahitas
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
Refried Beans
The base of the sauce is a tin of refried beans, which gives the dish its creamy, hearty texture. They blend beautifully with the salsa and chilies to create a smooth dipping sauce for the tortillas.
Green Chilies (Fresh or Tinned)
The original recipe calls for tinned chopped green chilies, but since they’re hard to find in the UK, you roast fresh green jalapeños instead — a delicious substitute that adds bright, fresh heat. Roasting them until blistered, steaming, peeling, and chopping gives a deeper flavour. Remove the seeds if you prefer less heat.
Salsa
Any thick and chunky salsa works well here — mild, medium, or hot depending on your preference. It adds acidity, moisture, and Tex‑Mex flavour to the bean mixture.
Cheese Blend
A 4‑cheese blend gives the best melt and flavour. You sprinkle some inside each tortilla and more on top before baking, creating that gorgeous gooey finish.
Flour or Corn Tortillas
The recipe uses 6‑inch flour tortillas, but corn tortillas work beautifully too — you’ve tested both with great results. They’re dipped in the bean sauce, folded into triangles, and baked until soft and cheesy.
Optional Toppings
Sour cream, salsa, chopped onions, olives, coriander, and extra cheese all add freshness and texture. Readers also loved mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives as vibrant, flavourful go‑withs.
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside. (It's important that your dish is large enough to hold everything comfortably and keeping it buttered will help to prevent anything from sticking.)
- Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin. (There is no substitute for this really. You could mash everything really well with a potato masher, but you really want a smooth mixture. An immersion stick blender will also work well.)
- Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
- Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape. (Not that hard to do. You're just folding it into quarters.)
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings! (Delicious doesn't begin to cover it!)
🌶 Choose Your Chilies Wisely
🫘 Blitz Until Smooth
Blending the beans, salsa, and chilies until silky makes dipping the tortillas much easier and ensures even flavour throughout the bake .
🌯 Dip Both Sides of the Tortilla
Press one side into the sauce, flip, and press the other side. Not all of it sticks — and that’s perfectly fine because you spoon extra sauce over the top before baking .
🧀 Don’t Skimp on Cheese
Sprinkle cheese inside each tortilla and on top. This helps them hold their shape and gives that gorgeous melty finish .
🔥 Quick Bake, Big Payoff
These bake in just 12–15 minutes, making them a brilliant fast meal for busy days .
🥣 Use Any Tortillas You Have
Corn or wheat tortillas both work beautifully — use whatever’s in your pantry .
🍅 Add Fresh Toppings for Contrast
Sour cream, salsa, chopped onions, olives, coriander — all add brightness and texture. One reader loved theirs with mango salsa, pea‑and‑avocado guacamole, tomato, red onion, and black olives .
👫 Easy to Scale Down
The recipe halves perfectly for two people, making it ideal for small households or cozy suppers for two Tex‑Mex lovers .
⏱ On the Table Fast
You can have this dish ready in about half an hour — a great option when you want comfort without fuss.
.JPG "Enfrijoladas Bake")
Enfrijoladas Bake
What can I say . . . refried beans, green chilis, tortillas, salsa, cheese, delicious!
Ingredients
- 1 (16 oz/435g) tin of refried beans
- 1 can (4.5oz) tin of chopped green chilies (I used 4 fresh jalapenos, roasted and chopped)
- 1 cup (240ml) thick and chunky salsa, any strength
- 2 cups (240g) 4-cheese blend
- 1 package (6 inch) flour tortillas for soft tacos and fahitas
- chopped spring onions or red onions
- dairy sour cream
- chopped black olives
- grated cheese
- chopped coriander
- more salsa
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 13 by 9 inch baking dish. Set aside.
- Put the beans, chilies, and salsa into a blender or food processor. Blitz until smooth. Pour into a pie tin.
- Take your tortillas one at a time and dip into the bean sauce to coat. (I leave it flat in the dish to do the following)
- Sprinkle 2 TBS of the cheese blend over half of the tortilla and fold over to a half moon, fold in half and then in half again. You should have a triangular shape.
- Place into the baking dish. Repeat with the remaining tortillas. Spoon any remaining sauce over top along with any remaining cheese.
- Bake for 12 to 15 minutes. Serve hot with your favourite toppings!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’ve ever wanted a reliable recipe for soft, homemade burger buns, these Easy Burger Buns are a beautiful place to start. These buns have quickly became a favourite in my kitchen. Adapted from a vegan recipe I found online, I’ve reworked the ingredients and corrected the North American measurements so you can count on perfect results every time .
They bake up golden, tender, and wonderfully soft, just right for burgers, sandwiches, or simply enjoying with butter and cheese in the days after baking . Whether you’re preparing a summer cookout or just want a dependable small‑batch bread recipe, these buns are simple, delicious, and a joy to make.
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Strong Bread Flour (560g / 4 cups)
Bread flour gives these buns their beautiful structure and soft, chewy interior. Its higher protein content helps the dough develop strength during kneading, which is why your finished buns have that “perfect texture” you loved so much .
Warm Water (350ml / scant 1½ cups)
The warm water activates the yeast. You mix it with sugar and let it sit until “foamy,” which tells you the yeast is alive and ready to work its magic .
Easy Bake Yeast (2¼ tsp)
This is instant yeast, ideal for quick, reliable rising. It doesn’t need pre‑proofing, but you do it anyway for flavour and assurance — and that foamy stage is exactly what you want before adding flour .
Softened Butter (2 TBS)
Adds tenderness and flavour. Because you’re using softened butter rather than oil (as in many vegan versions), the buns bake up richer and more delicious — part of your non‑vegan adaptation .
Sugar (2 TBS)
Feeds the yeast and helps the buns brown beautifully. It also adds a subtle sweetness that complements savoury fillings.
Salt (2½ tsp)
Essential for flavour and for controlling yeast activity. Without enough salt, the dough would rise too quickly and taste flat.
🍔GLAZE INGREDIENTS🍔
Milk (2 TBS)
Creates a soft, golden crust. The milk helps the glaze cling to the dough and encourages browning.
Mild Mustard (1 tsp)
A clever flavour booster — it adds a gentle tang and helps deepen the colour of the crust. This is one of the unique touches that makes your buns special .
Golden Syrup or Corn Syrup (1 tsp)
Adds shine and a hint of sweetness. It caramelizes in the oven, giving the buns that gorgeous burnished top.
Poppy Seeds (1½ TBS)
Classic burger‑bun texture and appearance. They add a subtle nutty flavour and make the buns look bakery‑perfect.
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy. (You should be able to see it bubbling up a bit.)
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick. (Take care not to work in too much for a good crumb.)
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size. (A finger inserted should leave an impression.)
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towel and set aside to rise for another 30 to 45 minutes. (They will have basically doubled in size.)
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds. (Take care not to let the glaze drip down all the way to the parchment.)
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
1. Mind the Temperature of Your Liquid
Yeast is a living thing — treat it gently. Your warm water should be lukewarm, not hot. Aim for about 105–115°F (40–46°C). Too cool and the yeast won’t wake up; too hot and you’ll kill it before you begin.
2. Let the Yeast Proof Properly
If your yeast doesn’t foam after 5–10 minutes, it’s either old or the water temperature was off.
Foam = happy yeast = good rise.
3. Add Flour Gradually
Never dump all the flour in at once.
Add about half first, then work in the rest slowly until the dough is soft, smooth, and just barely tacky.
4. Knead Until the Dough Changes
Good dough tells you when it’s ready. It should go from shaggy → elastic → smooth and springy. If it tears easily, keep kneading. If it bounces back when poked, you’re there.
5. Warm, Draft‑Free Rising Spot
Yeast loves warmth but hates drafts. A sunny counter, a slightly warmed (but turned off) oven, or near the stovetop works well. These buns rise “in a warm place” until doubled in size — classic and reliable.
6. Dough Should Double, Not Rise for a Set Time
Time is only a guideline. Temperature, humidity, and flour type all affect rising. Always look for doubling in size, not the clock.
7. Punch Down Gently
You’re not punishing the dough — just redistributing the air so it can rise evenly again. This recipe shows this when you “punch down to get out any air bubbles” before shaping .
8. Shape with a Light Touch
Use only enough flour to keep things from sticking. Too much flour = dry buns or bread. Shaping this dough into “flattish balls” for buns is a perfect example of gentle handling .
9. Second Rise Matters
Don’t rush it — the second rise gives softness, height, and that beautiful bakery texture. These buns rise again for 30–45 minutes before baking .
10. Don’t Skip the Glaze or Topping
A glaze adds colour, shine, and flavour. Your milk–mustard–syrup glaze gives those gorgeous golden tops .
11. Bake Until Deeply Golden
Underbaked bread will collapse or taste doughy. Look for a rich golden colour and a lightly browned bottoms .
12. Cool on a Rack
Cooling on a wire rack prevents soggy bottoms and helps the crumb set properly.
Easy Burger Buns
These are beautiful buns. Simple to make and very tasty too! Soft and delicious!
Ingredients
- 4 cups (560g) strong bread flour
- 1 1/2 cups (scant) (350ml) warm water
- 2 1/4 tsp easy bake yeast (for the bread machine)
- 2 TBS softened butter
- 2 TBS sugar
- 2 1/2 tsp salt
- 2 TBS milk
- 1 tsp mild mustard
- 1 tsp golden syrup or corn syrup
- 1 1/2 TBS Poppy Seeds
Instructions
- Measure the warm water into a bowl along with the sugar. Stir in the yeast and leave to sit for about 5 or 6 minute, until foamy.
- Stir in half the flour, the softened butter and the salt to make a soft sticky dough. Tip out onto a lightly floured board and add the remaining flour a bit at a time, kneading it in and only adding as much as you need to give you a soft smooth dough that doesn't stick.
- Shape into a smooth ball.
- Clean the bowl and lightly grease. Place the ball of dough into the bowl, turning to coat with grease. Cover with plastic cling film and leave in a warm place to rise for about an hour. It should have doubled in size.
- Tip out onto a lightly floured board and punch down to get out any air bubbles. Divide into 8 equal amounts and shape each into a flattish ball. Place onto a large baking sheet which you have lined with baking paper. Cover with a tea towl and set aside to rise for another 30 to 45 minutes.
- Preheat the oven to 200*C/400*F/ gas mark 6.
- Whisk together the milk, mustard and syrup. Brush this over the tops of the buns carefully and sprinkle with the poppyseeds.
- Bake in the preheated oven for 15 to 18 minutes until a nice dark golden brown all over. They should be cooked through and lightly brown on the bottoms.
- Remove to a wire rack to cool completely before using.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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