You only need five ingredients to make these shortcut enfrijoladas. Salsa verde pulled chicken and pepper jack cheese are rolled in tortillas that are topped with a savory black bean sauce and more cheese. Each one has 21g protein with just 22g carbs and 260 calories.
The recipe calls for Trader Joe’s ingredients, but you can get similar ingredients anywhere.
Can’t find a pulled chicken salsa verde? Swap it for rotisserie chicken and diced green chiles or a bit of salsa verde. I also have plenty of recipes like 3-ingredient Tex-Mex chicken or pressure cooker shredded chicken that would work great for enfrijoladas.
Salsa macha is available in lots of stores now, but you can swap it for something like chipotle peppers in adobo, pepitas, and a little olive oil.
The other three are standard ingredients. It’s worth mentioning, I always like using corn and wheat blend tortillas when possible. You get the flavor of corn tortillas with the pliability and strength of flour tortillas. Totally optional, though. Corn tortillas are the traditional choice for enfrijoladas.
Let me know in the comments if you need any assistance with an ingredient swap or anything else. I’m always happy to help and hear feedback in comments and recipe reviews.
By the way, if you’re a big TJ’s fan like me, you’ll want to check out my Trader Joe’s recipe collection before you go. I’ve compiled 25+ of my favorite high protein recipes made with TJ’s ingredients.
Hope to cook together again soon! – Mason
Easy Enfrijoladas
Ingredients
- 1 can (15 oz) Black Beans
- 2 Tablespoons Salsa Macha
- 1 pound Pulled Chicken I used Trader Joe's Salsa Verde Chicken
- 10 Tortillas I used Trader Joe's 6" Corn and Wheat Tortillas
- 6 oz Pepper Jack Cheese freshly grated
For the Salsa (optional)
- 2 Jalapeño Peppers seeded and diced
- 2 Shallots diced (or 1 red onion)
- 2-3 handfuls Cilantro chopped
- 1 Tablespoon Salsa Macha
- Juice of 1 Lime
Instructions
- Preheat your oven to 400ºF and line a half sheet pan with parchment paper.
- Blend the black beans and salsa macha together until smooth and set aside. (The sauce should be easy to spoon over the tortillas as opposed to a thicker paste. Thin with 1-2 tablespoons of water, if needed.)
- Mix the salsa verde chicken together with 2 oz of cheese and set aside.
- Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds (or briefly heat in a pan over medium heat) until pliable.
- Add about 3 tablespoons (50g) of the chicken mixture to each tortilla and roll them to seal. Place sealed-side-down in 5 sets of 2 on the sheet pan.
- Spoon the black bean sauce over the rolled tortillas, spreading it around to cover all sides. Top with the remaining cheese and bake for 15-20 minutes until the cheese is melted and turning golden brown around the edges.
- Garnish with the salsa, queso fresco, and lime wedges. (I've also served with a thinned nonfat Greek yogurt drizzle, TJ's guacasalsa or salsa verde, and pickled veggies.)
Mason Woodruff
Tuesday 12th of May 2026
Be sure to get the sauce to the right consistency (every can of beans is different). If you nail the sauce, these are perfect. Way better than a 5-ingredient meal should be.