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
diced roasted butternut squash, calabaza, or sweet potatoes (see tips below)
Salt and pepper to taste
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.
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.
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.
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.