Vegan Enfrijoladas
This dish is ideal if you do not consume animal products; prepare delicious enfrijoladas stuffed with vegetables like zucchini, potatoes, and strips. They are economical, very filling, and if you use nopal tortillas, they will be the perfect vegetarian and nutritious dish. Give them a try.
Reviewed by Editorial Team of Kiwilimón
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5 comentarios
Ingredients
4
Servings
- 1 tablespoon vegetable oil
- 1/4 cups onion, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 cup zucchini, in cubes
- 1 cup potato, cooked and in cubes
- 1 cup Poblano chile strips
- 1 teaspoon oregano
- pinches salt and pepper
- 3 cups black frijoles de la olla, whole with broth
- 1/4 onions
- 1 clove garlic
- 1 tomato
- 1/4 cups chipotle chile in adobo sauce
- 1 sprig epazote
- 1/2 teaspoons cumin
- pinches salt and pepper
- vegetable oil
- 8 corn tortillas, or nopal
- sour cream, vegan, for garnish
- avocado, thinly sliced for garnish
- red onion, sliced for garnish
- serrano chile, for garnish
- epazote, for garnish
Preparation
40 mins
30 mins
Low
- In a skillet over medium heat, cook the onion and garlic in oil, add the zucchini, potatoes, and strips, cook for 5 minutes, and season with oregano, salt, and pepper to taste. Set aside.
- For the sauce, blend the beans with the onion, garlic, tomato, chipotle chili, epazote, cumin, salt, and pepper until smooth.
- Heat one tablespoon of oil in a pot over medium heat and fry the bean sauce for about 20 minutes. Adjust seasoning and set aside.
- In a skillet, fry the tortillas with a little oil until softened, drain on paper towels.
- On a cutting board, fill the tortillas with the vegetables, place on a plate, and cover with the bean sauce. Garnish with vegan cashew cream, avocado, red onion, serrano chili, and epazote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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