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This recipe is perfect for meals and hearty snacking. Enfrijoladas are similar to Sonoran enchiladas, but they’re smothered with a bean sauce instead of a chili sauce, hence the translation “in bean sauce.” They are so filling, you may be hard-pressed to finish one!
From 21-Day Weight Loss Kickstart
The Gourmet Touch: The anise seed is actually a substitute for mango leaves, which can be difficult to find. However, if you do find them, toast them for about 10 seconds and then add them to the bean sauce, using them as you would a bay leaf.
Photo by Eco-Vegan Gal
By Jason Wyrick,
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Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.
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Comments (1)
This recipe is close but not authentic! The beans are pinto beans not black. Black does not look appetizing! The tortillas are dipped in hot oil, then dipped in bean sauce and tortilla is dipped on both sides then folded like a taco! The tacos are placed on platter, topped with cheese, onion, tomato, guacamole, vegan sour cream, salsa and shredded lettuce.