Enfrijoladas are an excellent vegan and vegetarian option. The base of this dish is beans, from frijol = bean.
The recipe shows you how to make the beans from scratch but you can always use canned or tinned black beans which will save you many hours. I prefer the long way, I find the flavour of the beans to be more prominent when soaked overnight and cooked the next day. You can also use a pressure cooker to cook the beans in 30 minutes without needing to soak them overnight.
I really like the flavour of the chipotle in the beans. If you don’t like chilli, I suggest you use some smoked paprika instead of the chipotle.
Enfrijoladas can be served individually or in threes. In Mexico, having three enchiladas on a plate is the standard way of serving.
For additional flavour, you can always quickly pass your tortillas through hot vegetable oil instead of reheating them on a frying pan. This is the traditional way for enchiladas also.
Vegan Enfrijoladas
Equipment
- Frying pan
- Saucepan
- Blender
Ingredients
- 400 g dried black beans subsitute with canned beans
- 1 chipotle chilli in adobo add more if you like the heat
- 5 garlic cloves chopped
- 1 yellow or brown onion finely diced
- 1 capsicum, preferably orange colour chopped. It is also referred to as bell pepper.
- 100 g mushrooms diced
- 1 zuchinni chopped
- 1/2 coriander bunch finely chopped
- 12 corn tortillas preferably La Tortilleria
- 100 g crumbly vegan cheese like feta type
- 100 ml vegan sour cream
- 4 radishes sliced
- olive oil
- salt to taste
Instructions
- Soak the beans overnight in 800 ml of water. Boil the beans in 1.5 lt of water for 1 1/2 hours with 2 garlic cloves and 1/2 onion. You can skip this step if you using canned cooked beans.
- Once cooked, strain the beans and place in a blender with 100 ml of the bean broth, plus the chipotle chillies and salt. Blend until you obtain a smooth consistency.
- On a frying pan sautee at medium-low hear the other half of the onion, rest of garlic, capsicum, and zucchini. After 10 minutes or when zucchini is tender, add the mushrooms and cook for another 5 minutes at low temperature.
- Add 2 tbsp of olive oil to a saucepan and set heat to low. Add the beans salsa and simmer for 15 minutes.
- Reheat the tortillas in a hot frying pan or grill for 10-20 seconds on each side or until soft and floppy. Alternatively, wrap five tortillas at a time in a tea towel and microwave for 1 minute - or 20 seconds per tortilla.
- Assemble by filling up each tortilla with the content of the frying pan and folding in half and placing them on a plate. Then repeat for each tortilla. Once plate is full - normally 3 per server - cover the tortillas on bean salsa and add vegan cheese, vegan cream, radish slices, and coriander on top.
- ¡Buen provecho!
Notes
- Add other toppings like avocado slices, jalapeños slices, etc.
- For a vegetarian option, replace vegan dairy for feta crumbly cheese and sour cream. You can add eggs and/or cheese to the filling too.
