Recipes » Main Dish » Enfrijoladas
T. Colin Campbell Center for Nutrition Studies


  • 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


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

  • 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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