Name: Veggie Enfrijoladas
Prep time: 30 min
Total time: 30 min
Ingredients: 4 corn tortillas; ½ yellow onion, diced; Water; 2 cloves garlic, minced; 2 cups cooked black beans, with liquid; ¼ teaspoon salt; 2 teaspoons chopped fresh oregano; Options: ¼ teaspoon anise seed; 1 chipotle in adobo sauce; 2 teaspoons smoked paprika or chili powder; 1 Roma tomato, diced

Prep-time: 30 minutes / Ready In: 30 minutes
Serves 2
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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, Jan 17, 2013

Ingredients

4 corn tortillas
½ yellow onion, diced
Water
2 cloves garlic, minced
2 cups cooked black beans, with liquid
¼ teaspoon salt
2 teaspoons chopped fresh oregano
Options: ¼ teaspoon anise seed; 1 chipotle in adobo sauce; 2 teaspoons smoked paprika or chili powder; 1 Roma tomato, diced

Instructions

Over medium heat, toast the tortillas in a dry pan for about 30 seconds per side, then set them aside.
Over medium-high heat, sauté the onion in a dry pan until it turns dark brown. Add a very thin layer of water to the pan, no more than 1⁄8 inch. Stir immediately. Reduce the heat to medium.
Add the garlic, sautéeing it for 1 minute.
Add the beans and liquid, salt, oregano, and any or all of the optional ingredients you desire. Simmer this for about 5 minutes, adding more water as the liquid cooks out.
Puree the beans and simmered ingredients, adding enough water to make a semi-thick sauce.
Place a tortilla on a plate and cover it with a quarter of the bean sauce.
Place another tortilla on top of this and cover it with another quarter of the bean sauce.
Repeat this for a second plate. Add diced tomato to garnish each serving.

tags:

Mexican

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Rosa2 years ago

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.

Ismael1 month ago

Hello, when we refer to Mexican food and the word authentic is use …. There is nothing authentic in oil or sour cream, oil was never use by indigenous people in the land now know as México neither the sour cream, both are products of colonization and the industrialization… So the recipe is as good as it gets to a healthy way of eating whole food plan base as ancestors did eat in the land many years ago and the recipe is as authentic as it gets as many indigenous groups ate in my hometown

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about the author

Jason Wyrick

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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