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
Scale
Salsa Verde
- 6 tomatillos
- 1 poblano pepper
- 2 tsp minced garlic
- 1 tsp lime juice
- 6 sprigs cilantro
- 1/4 cup diced onion (rinsed)
Black Bean Sauce
- 2 cans black beans (15oz, no salt if possible)
- 1/2 cup water
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/2 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.)
Notes
Keywords: Vegan Enfrijoladas