Vegan Enfrijoladas
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]Enfrijoladas are made by drenching stuff corn tortillas rolls in a creamy black beans salsa and garnished with avocado, onion, coriander, radish, and jalapeños. This is a vegan recipe where the filling is full of vegetable goodness and dairy has been replaced by their vegan equivalents.
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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.