Enfrijoladas
Enfrijoladas are a traditional Mexican dish with tortillas dipped in a savory bean sauce. In this plant-based version, the bean sauce is made using black beans. The tortillas are then filled with sautéed vegetables and topped with your favorite flavorful ingredients.
Prep: 30 mins
Cook: 1 hr 15 mins
Yield: 4-5 servings
Ingredients
Ingredients
- Bean sauce
- Vegetable filling
- 12 corn tortillas
- Mexicrema
- Optional toppings: avocado slices, diced tomatoes, diced green onions, vegan cotija cheese, chopped cilantro
Bean Sauce
- 2 cups dry black beans
- 6 cups water
- 1 garlic clove, peeled
- ¼ cup diced onion
- ¾ tsp salt
Vegetable filling
- 4 cups diced baby bella mushrooms
- 4 cups diced roasted butternut squash, calabaza, or sweet potatoes (see tips below)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cumin
- ½ tsp smoked paprika
- 4 cups baby spinach
- Salt and pepper to taste
Instructions
Instructions
Bean Sauce
- 1. Cook the beans in water until soft. Drain the beans, reserving the cooking liquid.
- 2. In a blender, combine all the ingredients and begin to blend, slowly adding enough of the reserved bean cooking liquid until you reach the desired consistency.
- 3. Place the sauce in a saucepan and simmer for 3–4 minutes.
Vegetable Filling
- 1. In a heated skillet, sauté mushrooms for 3 minutes.
- 2. Add roasted butternut squash or calabaza and spices and cook for 2 minutes.
- 3. Add baby spinach and cook until wilted. Season with salt and pepper to taste.
Enfrijolada Assembly
- 1. Dip each tortilla in the warm sauce and place on a plate.
- 2. Fill with vegetable filling and fold.
- 3. Once you have the desired number of enchiladas on the plate, drizzle with Mexicrema and decorate with your choice of toppings.
- 4. Serve immediately. Save any remaining bean sauce and filling for up to 5 days.
Cooking Tips
Cooking Tips
- 1. You can use pinto beans instead of black beans.
- 2. You can add some bean sauce to the plate before placing tortillas.
- 3. To roast the squash or sweet potatoes, dice small and drizzle a little bit of vegetable broth over them to coat well before placing them in the oven. Bake at 425 degrees F for 15–20 minutes or until cooked through.
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