A staple in many Mexican Restaurants, these Vegan Enfrijoladas have all the taste and flavor, but without any of the oil or fat!
What are Enfrijoladas?
Enfrijoladas literally translates to "in beans" or "beaned".
So think of traditional enchiladas, but instead of a spicy pepper-based enchilada sauce, we use a smooth, black bean sauce instead. And trust me, this velvety smooth bean sauce ladled over fresh corn tortillas - it's like a little slice of heaven.
The state of Oaxaca (wa-ha-ka) in Southern Mexico is believed to be among the oldest continually inhabited areas of the Americas - possibly dating back as 11,000 BC. The area is rich in tradition and culture, and of course, as Dr. McDougall has told us many times, two of its main food staples were corn and beans. (people of the corn!)
So this recipe is the perfect marriage of the two, combining a rich black bean sauce and freshly made corn tortillas. It is a traditional Oaxacan recipe and is commonly served as breakfast.
I first learned about Enfrijoladas after watching one of my favorite Mexican Food Chefs - Chef Rick Bayless prepare them. I thought to myself, not only does that look really good (I love Mexican Food), but that it would be very simple to make Vegan.
If you know me, "Can I make that Vegan?" is sort of my motto, taking traditional comfort foods and recreating them with plant-based ingredients and no oil.
So I accepted the challenge and this recipe is the result. Feel free to use whatever toppings you wish, but let me just say that my Cauliflower Taco Crumbles do make a tasty addition.
And while most store-bought Corn Tortillas are compliant, I really recommend you try my Homemade Corn Tortillas - at least once - as they really send this recipe over the top.
Let's make some Enfrijoladas.
Vegan Enfrijoladas
This recipe comes together very quickly, so if you are going to use my Cauliflower Taco Crumbles, make them first. I had some leftovers in the fridge, so for me - that part was easy.
Also, if you want homemade Corn Tortillas, now's the time to make them too. Keep them covered and warm until we're ready for them. Otherwise, store-bought will work too.
Now let's make our Salsa Verde.
I roasted 6 tomatillos and one poblano pepper. You have to remove the papery skin from the tomatillos first, then give them a quick rinse as they are kinda sticky. Now slice them in half and arrange them on a parchment-lined cooking sheet.
I used my Cuisinart toaster/convection/air fryer on the broil setting for about 10 minutes on each side. I use this kitchen gadget a lot as it has freed up so much counter space for me. I'll include a link below as many of you have asked what air fryer I use.
Keep in mind that as an Amazon Affiliate, I do earn from qualified purchases but at no extra cost to you.
Cuisinart TOA-60 Toaster/Convection/Air Fryer
Rick Bayless roasts his tomatillos in a non-stick pan, and if that's easier for you, then do that. The idea is to soften them up and get a little color on them from the roasting.
A also roasted a poblano pepper, and the goal with that is to blister and slightly blacken the outer skin so we can remove it later. After you roast it, place it in a plastic baggie to steam for a few minutes, and that'll help the skin loosen up.
Remove that outer skin from the poblano, along with the stem, and the seeds - then add the pepper to your blender with the tomatillos, garlic, lime, and cilantro.
Note: Remember to wash your hands after handling spicy peppers and do not touch your eyes!)
Poblanos are not that spicy, but if spicy isn't your thing, you could start with half, or maybe used a few tamed jalapenos instead.
Let the salsa cool, then stir in the diced onion.
Note: I learned something from Chef Bayless I did not know,. If you RINSE your diced onion, it helps with the onion tears, onion breath, and also the upset stomach some of you get when you eat onions. Try it and let me know if it works.
Set the salsa aside and let's move on to the beans.
The Black Bean Sauce
This is the easy part, simply open two 15oz cans of low-sodium Black Beans and add them to your blender (with the broth) - along with a little water and a few spices. Details in the recipe box below.
Now blend until silky smooth and pour into a skillet.
I used NO SALT beans and added my own salt when I cooked them. That way I control the amount.
Heat the pureed beans until bubbly, and now we're ready to assemble our Enfrijoladas.
To Plate
One serving is three tortillas. So one by one, or all at once, we want to dip our tortillas in the black bean broth until they become soft and pliable.
Then arrange them on your plate. I folded each tortilla in half, then again into quarters. You could simply roll them up too, like you're making enchiladas.
Ladle a little more bean broth over the top, then add a few tablespoons (or more) of the cauliflower taco crumbles. Garnish however you please but I used sliced white onion and some chopped tomato.
Finally, add a little Salsa Verde on top and you're finished.
I know it doesn't sound like much - some tortillas dipped in a bean sauce, what's the big deal.
But the flavor of the black beans, contrasting with the tartness of the Salsa Verse, and some fresh veggies on top?
It is SO good!
I hope you enjoy it as much as I did, and if so please tell me about it in the comments below.
Until next week - stay safe everybody!
PrintVegan Enfrijoladas
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Category: Main, Breakfast
- Method: Stovetop, Blender
- Cuisine: Mexican, Vegan
- Diet: Low Fat
Description
A staple in many Mexican Restaurants, these Vegan Enfrijoladas have all the taste and flavor, but without any of the oil or fat!
Ingredients
Salsa Verde
- 6 tomatillos
- 1 poblano pepper
- 2 tsp minced garlic
- 1 tsp lime juice
- 6 sprigs cilantro
- ¼ cup diced onion (rinsed)
Black Bean Sauce
- 2 cans black beans (15oz, no salt if possible)
- ½ cup water
- ½ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt (if using no-salt beans)
Enfrijoladas
- 12 corn tortillas
- cauliflower taco crumbles (optional)
- sliced onion
- diced tomato
- clantro for garnish
Instructions
- Prepare taco crumbles (if using) and set some aside (see recipe)
- Prepare fresh Corn Tortillas (if using) and keep warm (see recipe)
- Roast tomatillos and pepper under broiler until softened, blistered, and slighty blackened
- Add to blender along with garlic, lime, and cilantro
- Pulse to a course consistency
- Stir in diced onion and set aside
- Meanwhile blend Black Bean Sauce ingredients in a blender until smooth
- Pour into skillet and heat until bubbly
- Dip 3 corn tortillas into sauce unil softened (per serving)
- To plate, fold each tortilla in half (or into fourths, or roll them like enchiladas)
- Spoon additonal sauce over tortillas and spinkle taco crumbles on top
- Garnish with fresh onion slices and salsa verde
- Add your favorite toppings (tomatoes, avocado, cilantro, etc.)
Evelina
Via Oaxaca! My mother's maternal family is from there. Being a military brat, we lived there for a few years during my teens.. The food is so different than what is found here, Stateside, and even in the border cities.. Thank-you for posting this! 🙂 As a matter of fact, I never heard of a burrito. I remember going to a "new" place called Taco Bell, in Los Angeles back in the mid 70's with my uncle, (my late teens), . I honestly thought a burrito was made out of baby donkey meat...and thought it was so gross my Uncle was eating that...Of course, my uncle lead me to believe that was exactly what the burrito was. LOL! Years after I married and living overseas,, (I was a military wife), another military wife taught me what American Burritos were, even shared her recipe. We had such a laugh over my misunderstanding. but, the memory of that first time encountering a "baby donkey" food s still etched in my memory years later....
Connie Derrick
I did not have corn tortillas or masa so I used Polenta. It was very tasty. Thank you for all of your hard work to make tasty recipes. We really enjoy them.
Audrey Peterson
I am very new to this. I pretty much stopped eating meat med July. I am eating cheese, eggs, fish however I would like to stop eating that as well.
nina
Enjoy your website as a subscriber. Love the way you show us everything you use, even brands and what the package looks like so it's easy to spot at the store. Kudos. Love to see every step and there isn't endless talk. I am busy with many things and do not have time for the chatty, time-wasting vegan blogs. More Kudos.
Referring to today's recipe, next week, I want to put cooked lime cilantro rice topped with lots of green onion or white onion inside the tortillas and a mixture of your black bean sauce with some red enchilada sauce and then a little bit of Trader Joe's vegan shreds on top before popping into the microwave for only half a minute to melt the vegan cheese. Hopefully served with a dollop of vegan sour cream, avocado, hot salsa, and a large glass of ice water. I have all the ingredients ! Need to make the lime cilantro rice to try this on Monday.
Thank you for your inventive recipes and visual demos. I watch closely. Please get yourself some large stirring spoons and stop using that eating fork (pleeeease). Also, invest in an immersion blender. I use mine constantly, so handy and easy to rinse off for the next use. It really makes everything so smooth in seconds. Mine is Braun. Love it.
I have an idea that I want to try. What if scrambled tofu (with broth sateed spinach, onion, garlic) were mixed with your chickpea flour creamy eggy recipe ? Would it be yummy or have you tried it at all ?
Nina
Debbie
I just made your ranchero bowl, and had to make huevos rancheros as well with your amazing sauce. This will be next, as soon as I venture out to a grocery store again next week. I can’t wait! It’s nice to have something to look forward to.