About this Recipe
Recipe: Adapted from Jacqueline Higuera McMahan’s Lupe’s Enfrijoladas
Photos by: Drew Wilkinson
- 4 cups black beans with their liquid
- 3 tablespoons olive oil, divided
- ¾ cup onion, diced, divided
- 1-2 tablespoons jalapeño juice (from jarred/canned jalapeños)
- Canola oil for warming tortillas
- 12 corn tortillas
- 6 ounces of vegan cheese, shredded
- 4 cups romaine lettuce (strips)
- 2 tomatoes, diced
- Avocado, sliced
- Onions, sliced
- Hot Sauce (chile de árbol, recommended)
Puree black beans with their liquid in a food processor /blender until smooth. If necessary, add water, 1 tablespoon at a time. No more than ½ cup.
Heat 2 tablespoons of the olive oil and sauté ¼ cup of the onion until translucent.
Add the black bean puree to the sautéed onion in the pan, and cook on low for 5 minutes. Add the jalapeño juice to the bean puree for more flavor.
Simmer on low for 1 more minute and turn off heat. Remove pan from heat.
In another skillet, heat the canola oil on medium heat. Heat one corn tortilla at a time for about 20 seconds on each side just to coat and soften.
Place tortillas on a paper towel to remove excess oil. Cover with foil to keep them soft and warm.
After you’re finished cooking the tortillas, add remaining 1 tablespoon of oil back to the pan.
Sauté the remaining onion until translucent.
Add in any additional fillings you’d like (tofu, vegan crumbles, diced veggies).
Assemble enfrijoladas before serving: a. Using a spatula, fully coat all sides of each tortilla in the black bean mixture. b. Add onion filling to the center of each tortilla, and fold it in half. Repeat for remaining tortillas.
Garnish each plate with vegan cheese, romaine, diced tomato, avocado, and onions.