Name: Vegan Enfrijoladas
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.