Vegan Enfrijoladas

Daniel and I recently took a trip to the Yucatan Peninsula of Mexico. You know–Cancun, Playa Del Carmen, Tulum? It was an amazing time! And there was some amazing food. That I can’t. stop. thinking. about.

Being vegan can make travel seem tricky, but with the Happy Cow app, we had no issues. It helps you to find vegan and vegetarian options near you. We used it to find some great places to eat on our trip. One in particular that stood out was a lovely little restaurant called Vegan Planet. Their menu is expansive, so it was hard to choose–everything sounded so good! But I finally settled on Enfrijoladas.

Enfrijoladas

I was so impressed with the dish that I decided I needed to recreate it at home. It sounded fairly simple but as you can see, they drizzled a cashew sour cream on top. I’m not that fancy. BUT I’d say I was able to get the flavors pretty close to the main dish. For reference, the dish is potatoes inside a tortilla, smothered in a bean sauce and topped with avocados and onion.

Enfrijoladas

homemade enfrijoladas recipe

Ingredients

2 Russet potatoes, peeled and cubed
1 yellow onion, diced
2 15 ounce cans of black beans, no salt added
4 cloves of garlic, minced
1/4 tsp salt
1/4 tsp pepper
White corn tortillas
2 Avocados, sliced
Optional: Chili powder and cumin to taste

Directions

For the potato stuffing:
Place the potatoes in a large sauce pan. Fill up the pan with water enough to cover the potatoes. Place on high heat and bring water to a boil. Cover and turn down heat to a simmer for 15 minutes.

While the potatoes simmer, in a medium skillet add the onion and a little bit of water to keep it from sticking. Sauté on medium heat until translucent (about 5 minutes). Set aside.

Once the potatoes are done, remove from heat and drain until 1/3 cup of the boiled water remains. Mash the potatoes and add salt and pepper to taste. Add in half the onions and mix well. Save the other half for topping.

For the sauce:
Add the 2 cans of beans with the liquid, garlic, salt, and pepper to a high-speed blender. Blend well. The consistency should be like thick soup. Add water or vegetable broth if needed to reach the right consistency. If you would like, add in chili powder and/or cumin for more flavor and blend. Pour the sauce into a pan on medium heat until heated through (about 5 minutes).

Assembling:
Warm the tortillas in the microwave or oven. Dip them in the sauce, then add the potato mixture to the inside and fold the tortilla in half. Top with additional bean sauce, avocado slices, and onion.

homemade enfrijoladas recipe (vegan)

Let me know how you like it! If you end up making these make sure to upload a picture of it to Instagram and tag me (www.instagram.com/healthmylifestyle) so that I can see your awesome creations.

Enjoy!

xoxo Rachel