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A plate of enfrijoladas drizzled with garlic sauce and topped with cilantro

Black Bean Enfrijoladas

These Vegan Enfrijoladas are made with corn tortillas stuffed with a potato and onion mixture and smothered in a savory black bean sauce. This is a typical dish from the state of Oaxaca in Mexico.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 697kcal
Author Rachel


  • Blender
  • Stovetop


  • 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
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder optional

For the Garlic Sauce:

  • ½ cup hemp seeds
  • ½ lemon juiced
  • 1 clove garlic
  • 3 tablespoons unsweetened non-dairy milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


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 ⅓ 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.


Calories: 697kcal | Carbohydrates: 95g | Protein: 29g | Fat: 25g | Saturated Fat: 3g | Sodium: 347mg | Potassium: 1590mg | Fiber: 25g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 26mg | Calcium: 184mg | Iron: 9mg