Black Bean Enfrijoladas
This delicious Mexican dish is sure to be a favorite of any bean lover. Warmed tortillas are bathed in delicious black beans then topped with all the fixings.
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!
Nutrition
Calories: 1096kcalCarbohydrates: 173gProtein: 50gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 1298mgPotassium: 3203mgFiber: 38gSugar: 11gVitamin A: 503IUVitamin C: 4mgCalcium: 340mgIron: 11mg
Tried this recipe?Let us know how it was!