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.
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.
How to make Enfrijoladas
Traditionally the tortillas are pan-fried and then dipped into the sauce before being stuffed and smothered with sauce. I decided to short cut it and did not pan-fry my tortillas. Unfortunately I couldn't find any vegan recipes for this but you could look up a traditional recipe to understand that process better. If you're a lazy cook like me, continue reading!
Instead, I simply warmed my tortillas in the microwave and then dipped them into the sauce before stuffing. This worked well enough for heating them up to allow them to fold over without breaking.
I also chose to make a garlic sauce rather than a traditional sour cream. I highly recommend adding some sort of creamy sauce on top if you're going to make this. It really pulls it all together and adds another layer of flavor to the dish.
Either way you're going to love this recipe! It's surprisingly filling and super flavorful. It has become one of our favorite recipes.
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Black Bean Enfrijoladas
Method
- Blender
- Stovetop
Ingredients
- 2 Russet potatoes peeled and cubed
- 1 small yellow onion diced
- 12 white corn tortillas
- 2 avocados sliced
- cilantro to garnish
For the Black Bean Sauce:
- 2 cans black beans no salt added
- 4 cloves garlic minced
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder optional
For the Garlic Sauce:
- 1/2 cup hemp seeds
- 1/2 lemon juiced
- 1 clove garlic
- 3 tablespoons unsweetened non-dairy milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
For the potato stuffing:
- Place the potatoes in a large sauce pan. Fill up the pan with water enough to cover the potatoes. 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 Black Bean sauce:
- Add all of the ingredients for the sauce into 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 for more spice and blend.
- Pour the sauce into a pan on medium heat until heated through (about 5 minutes).
For the Garlic Sauce:
- In a high speed blender or food processor, blend all ingredients on high for 1-2 minutes or until mixture is very smooth. Add water as needed to thin it to a dressing consistency.
To assemble:
- 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 bean sauce, garlic sauce, avocado slices, and garnish with cilantro.
Nutrition
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