These vegan black bean enfrijoladas are your new favorite dinner. They are tasty, easy to make, and very frugal. Really they are the quickest, cheapest and tastiest weeknight dinner that you will ever make. These enfrijoladas are family friendly and easily customizable. They are incredibly delicious.
What are enfrijoladas?
Enfrijoladas are a dish that originates from Mexico. They are warmed tortillas bathed in refried beans that have been thinned down to resemble a sauce. Essentially they are enchiladas with a bean sauce instead of a red or green salsa. Then once they are plated they are sometimes topped with cheese, salsa, sour cream and avocado.
I learned about enfrijoladas from my husband who is from Mexico. He grew up eating simple and delicious economical foods like beans and tortillas. The first time he made them for me I was smitten by these delicious enfrijoladas. I think this dish is genius! Our kids love enfrijoladas and every time we have them the whole family is happy. An easy to cook, cheap dinner that is family friendly and delicious is number one in my book!
Ingredients for Black Bean Enfrijoladas
The ingredient list for enfrijoladas is short, cheap and no-frills. As far as tortillas go, corn or flour work as long as they are in the smaller taco size.
- olive oil
- large onion
- garlic
- black beans
- salt
- water
- olive oil
- tortillas, flour or corn
Optional ingredients:
- vegan feta or queso fresco
- your favorite red salsa
- your favorite green salsa
- vegan crema or crema Mexicana
- cilantro
How to Make Black Bean Enfrijoladas
Making enfrijoladas is easy! This is the quickest and most delicious dinner you will ever make for your family. It is so quick, that it is great for weeknights!
- Heat the oil over medium heat and fry onion and garlic, stirring often until brown and almost burned. This takes about 7-8 minutes.
- Add cooked black beans in their bean water plus 1 cup water.
- Bring to a boil and mash gently with a potato masher or the bottom of a mug until the beans get a creamy and smooth consistency almost like a sauce. Takes 5-7 minutes.
- Heat the tortillas on a griddle or comal with a spray of oil for 2 minutes on each side to make them very pliable. This takes about 10 -12 minutes depending on size of the comal.
- When the tortillas are warmed, use a pair of tongs to grip the edge of the tortillas, one at a time and rake them through the bean “sauce”. Thoroughly drench each tortilla in the beans and then fold in half and put on a plate. Serving size is 2-3 per person depending on appetite.
- Garnish the Enfrijoladas with salsa, vegan crema, vegan queso y cilantro!
Tips for making the best enfrijoladas
- Do not skip the step of heating the tortillas before bathing them in the bean "sauce". The process of heating them with a little oil seals the tortillas and makes them less crumbly. If you take a tortilla straight from the package, it will disintegrate from the liquid in the beans.
- Don't skimp on the toppings! I like my enfrijoladas without cheese just as much but salsa is non-negotiable. Another great addition is guacamole! Yum.
- Assemble the enfrijoladas right before serving. This is not a dish that sits well. It is best eaten right after making when the tortillas and beans are piping hot. If you want to do them meal prep style, I would advise only making the beans ahead of time and heating them at each meal to make the enfrijoladas.
More delicious Mexican Inspired dishes
Black Bean Enfrijoladas
Ingredients
For Beans
- 2 tbsp olive oil
- ½ large onion diced small
- 3 cloves garlic chopped
- 4 cups cooked black beans or 3 cans black beans
- 1 tsp salt
- 1 cup water
For Enfrijoladas
- 1 tsp olive oil
- 12 tortillas
Optional Garnishes
- ½ cup vegan feta or queso fresco
- ½ cup red salsa of choice
- ½ cup green salsa of choice
- ½ cup vegan crema or crema Mexicana
- ½ cup cilantro chopped
Instructions
- In a large skillet, heat oil over medium heat and fry onion and garlic, stirring often until brown and almost burned. This takes about 7-8 minutes.
- Add cooked black beans in their bean water plus 1 cup water.
- Bring to a boil and mash gently with a potato masher or the bottom of a mug until the beans get a creamy and smooth consistency almost like a sauce. Takes 5-7 minutes. You can add extra water if the beans become too thick, chunky or dry. You want the texture to be as thick like sauce.
- Heat the tortillas on a griddle or comal with a spray of oil for 2 minutes on each side to make them very pliable. This takes about 10 -12 minutes depending on size of the pan.
- When the tortillas are warmed, use a pair of tongs to grip the edge of the tortillas, one at a time and rake them through the bean “sauce”. Thoroughly drench each tortilla in the beans and then fold in half and put on a plate. Serving size is 2-3 per person depending on appetite.
- Garnish the Enfrijoladas with salsa, vegan crema, vegan queso y cilantro!
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