“Enfrijoladas” is a Mexican dish much like enchiladas, but instead of a chili sauce, a bean sauce is used. You can stuff your corn tortillas with whatever you want and then drown them in sauce! We make these a lot at home since we love beans, so here’s a recipe for you!

These are really easy to make. The creaminess of the sauce comes solely from the beans, so it’s naturally vegan! Here we stuffed our tortillas with carrot, celery, and mushrooms (which is what we had in the fridge), but feel free to make whatever kind of filling you want.

 

  

  

Vegan Enfrijoladas

Serves 2

Ingredients:

SAUCE

2 tablespoons extra virgin olive oil, divided

1/4 onion, diced small

1 clove garlic, minced

1 tbsp chopped ginger, minced

1 dried morita chili (optional but delicious)

2 cups cooked beans of choice

2 cups veggie stock or bean cooking liquid

Sea salt, to taste

FILLING

2 tablespoons Extra virgin olive oil

1 clove garlic, minced

1/2 onion, diced small

1 cup shiitake mushrooms, diced small

1 cup baby bella mushrooms, diced small

1 stalk of celery, chopped

1 carrot, shredded

1 cup green cabbage, diced small

TOPPING (optional)

4 Swiss chard leaves, thinly sliced

2 tsp apple cider vinegar

Sea salt, to taste

Black pepper, to taste

3 slices onion, rings separated and torched (optional)

4-6 corn tortillas, to serve

6 tsp coconut or avocado oil, for frying tortillas

Directions:

1. Start by making the sauce. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add onion, garlic, ginger, and morita chili (if using). Cook until onion and garlic start to brown (about 3 minutes). Add beans and stir to combine. Add veggie stock or bean liquid and cook for an additional 2 minutes or it starts to boil. Transfer the mixture to a high speed blender and blend on high until completely smooth. If your blender isn’t super powerful, pass the mixture through a fine sieve to get it as smooth as you can. Heat a medium pot on high heat and add remaining 1 tablespoon olive oil. Quickly pour the sauce into the pot, being extra careful as it might splatter the hot oil. Keep flame on high and cook for 5 minutes, stirring every now and then. You’re looking for a mice saucy consistency here, not too thick like puree, but not too thin. Season with salt to taste and set aside.

2. Next, make the filling. Heat a medium pan you used for the sauce on medium-high heat and add olive oil. Add onion and garlic, and let cook until onion has softened, about 3 minutes. Next add shiitake and baby bella mushrooms. Cook until they just start to brown. Add cabbage to the pan, along with celery and carrot. Stir to combine, and cook for an additional 4 minutes or until desired consistency of vegetables. Set aside.

3. Ge tortillas ready for the sauce. You can skip this step if you prefer to not fry your tortillas, but be advised that doing so will cause your tortillas to get soggy right away. Heat coconut oil or avocado oil on high heat in a small pan. Once hot, lower flame to medium-high. Lightly fry the tortillas one by one (about 15 seconds each side), making sure to cover each side with a thin layer of oil. Be mindful to not leat heat get so high as to smoke the oil—always adjust the heat to medium-high. You can use a fryer to fry the tortillas if you have one. Set aside.

4. For the topping, quickly pickle the Swiss chard by putting sliced leaves in a small bowl and adding apple cider vinegar. Generously massage vinegar into the leaves with your hands until the leaves change to a dark green color. Add salt and pepper to taste. Set aside.

5. Assemble your enfrijoladas: One by one, carefully dip each tortilla into the bean sauce (you might want to use tongs for this), lay it open on a plate and add filling to it. Gently close it and repeat the same process for however many tortillas you want on each plate. Then pour a good amount of sauce all over the top of your tortillas, covering them. To finish off, top with pickled Swiss chard and onion rings (if using).

Have you ever had enfrijoladas before? Let us know!