Name: Enfrijoladas – Potato Stuffed Tortillas in Bean Sauce
Prep time: 20 min
Cook time: 20 min
Ingredients: 6-8 corn tortillas; Mashed potatoes, enough to fill tortillas; 2 cans of pinto beans, low sodium; 1 thick onion slice; 1 tsp dried oregano; ½ - 1 cup of water or vegetable broth; Salt and pepper to taste; Salsa; Chopped lettuce; WFPB sour cream

Recipes » Main Dish » Enfrijoladas – Potato Stuffed Tortillas in Bean Sauce

By Katya Galbis, LD

(2)

Enfrijoladas is a simple “dinner-in-a hurry” comfort food from Mexico. They are similar to enchiladas and seriously delicious. Pair with a large salad for the perfect, quick weeknight meal.

Prep: 20 mins Cook: 20 mins Yield: 6-8 servings

Gluten Free Low Sugar Nut Free

Ingredients

6-8 corn tortillas
Mashed potatoes, enough to fill tortillas
2 cans of pinto beans, low sodium
1 thick onion slice
1 tsp dried oregano
½ - 1 cup of water or vegetable broth
Salt and pepper to taste

Toppings

Salsa
Chopped lettuce
WFPB sour cream

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 325 degrees F.
2. Put the beans, onions, oregano, and ½ cup of water in a blender. Blend until smooth. It should not be thick so you can pour it over the tortillas. Add more water if needed.
3. To make the tortilla rolls, warm the tortillas in the microwave for 30 seconds or until they are pliant enough to fold.
4. Lay the tortilla on a flat surface. Spread a spoon or two of mashed potatoes into the center of tortilla and carefully roll the tortilla. Put them in a baking dish. Make sure the overlapping fold of the tortilla is placed down.
5. Spread the bean sauce over the tortilla rolls until well covered.
6. Bake for 20 minutes or until completely warm.
7. Garnish with lettuce, sour cream, salsa and serve.