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Enfrijoladas on a plate topped with crema, avocado, cilantro, and pice de gallo.
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Enfrijoladas Recipe

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 183kcal
Author Rachel

Equipment

  • Blender
  • Stovetop

Ingredients

  • 12 white corn tortillas

For the Black Bean Sauce:

  • 2 15-oz cans black beans no salt added
  • 1 cup low-sodium vegetable broth
  • 1-2 chipotle peppers in adobo optional but highly recommended
  • 4 cloves garlic peeled
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder optional, if not using chipotle peppers

For Serving:

  • 2 avocados sliced
  • cilantro to garnish
  • red onion sliced
  • Mexican crema I used vegan crema

Instructions

  • 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’re not using chipotle peppers, add in chili powder for more spice and blend.
    2 15-oz cans black beans, 1 cup low-sodium vegetable broth, 4 cloves garlic, ½ teaspoon dried Mexican oregano, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon chili powder, 1-2 chipotle peppers in adobo
  • Pour the sauce into a pan on medium heat until heated through (about 5 minutes) stirring frequently. Once bubbling, reduce heat to low.
  • Warm the tortillas to make them more pliable and fold easier. I like heating them in a dry skillet for 30-60 seconds per side until golden spots appear, but you can also wrap them in a damp dish towel and microwave for 30-60 seconds.
  • Using tongs, dip the tortillas one at a time in the black bean sauce to coat on each side, transfer to a plate, then add desired fillings (see notes below) and fold the tortilla in half like a taco.
    12 white corn tortillas
  • Top with more bean sauce, a drizzle of vegan crema, and garnish with avocado slices, sliced red onion, pico de gallo, and fresh cilantro if desired. Enjoy!
    2 avocados, cilantro, red onion, Mexican crema

Notes

Filling alternatives: While cheese is traditional, I like filling mine with something heartier like potatoes or sauteed vegetables like mushrooms, bell peppers, zucchini, and spinach. Or skip filling, and simply top your enfrijoladas instead!
Leftovers: Store the black bean sauce separately in an airtight container for up to 4 days.
Variations: Don’t have black beans? Pinto beans also work well!

Nutrition

Calories: 183kcal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 328mg | Potassium: 166mg | Fiber: 6g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg