It’s a beans and tortilla dish, that simple. Enfrijoladas were an essential part of farmhand living in Mexico, the rustic dish helped to fortify rancheros and field workers through the morning hours of hard work and has remained in the kitchens of many Mexican families. Despite its humble beginnings, or perhaps because of them, enfrijoladas have moved from peasant dish to haute cuisine in many swanky Mexican restaurants in Los Angeles and other cities.