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Vegan Enfrijoladas

  • Author: Brand New Vegan
  • 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


A staple in many Mexican Restaurants, these Vegan Enfrijoladas have all the taste and flavor, but without any of the oil or fat!



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)



  1. Prepare taco crumbles (if using) and set some aside (see recipe)
  2. Prepare fresh Corn Tortillas (if using) and keep warm (see recipe)
  3. Roast tomatillos and pepper under broiler until softened, blistered, and slighty blackened
  4. Add to blender along with garlic, lime, and cilantro
  5. Pulse to a course consistency
  6. Stir in diced onion and set aside
  7. Meanwhile blend Black Bean Sauce ingredients in a blender until smooth
  8. Pour into skillet and heat until bubbly
  9. Dip 3 corn tortillas into sauce unil softened (per serving)
  10. To plate, fold each tortilla in half (or into fourths, or roll them like enchiladas)  
  11. Spoon additonal sauce over tortillas and spinkle taco crumbles on top
  12. Garnish with fresh onion slices and salsa verde
  13. Add your favorite toppings (tomatoes, avocado, cilantro, etc.)

Keywords: Vegan Enfrijoladas