Black Bean Enfrijoladas

🧂 Ingredients

• 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
• 1 tsp olive oil
• 12 tortillas
• 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

• 1 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.
• 2 Add cooked black beans in their bean water plus 1 cup water.
• 3 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.
• 4 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.
• 5 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.
• 6 Garnish the Enfrijoladas with salsa, vegan crema, vegan queso y cilantro!

Nutrition Info