Ilse Castrejón

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Vegan Bean Enchiladas

40 mins
30 mins
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This dish is ideal if you don't consume products of animal origin, they are delicious, stuffed with vegetables such as zucchini, potatoes, and rajas. They are economical and very satisfying. Go ahead and try them.
Learn more about Ilse Castrejón


4 portions
  • 1 tablespoon oil
  • 1/4 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 cup pumpkin, in cubes
  • 1 cup potato, cooked and diced
  • 1 cup rajas poblanas
  • 1 teaspoon oregano
  • to taste salt and pepper
  • 3 cups pinto beans, whole with its own juice
  • 1/4 onions
  • 1 clove garlic
  • 1 tomtato
  • 1/4 cups chipotle peppers in adobo sauce
  • 1 branch epazote
  • 1/2 teaspoons cumin
  • to taste salt and pepper
  • enough oil
  • 8 corn tortillas
  • to taste cream, vegan, to decorate
  • to taste avocado, in thin slices to decorate
  • to taste red onion, filleted to decorate
  • to taste serrano pepper, to decorate
  • to taste epazote, to decorate


In a pan over medium heat cook the onion and garlic with oil, add the zucchini, potatoes, and slices, cook 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 pepper, epazote, cumin, salt and pepper until a homogeneous sauce is obtained
Heat a tablespoon of oil in a saucepan over medium heat and fry the bean sauce for about 20 minutes. Season to taste and set aside.
In a pan fry the tortillas with a little oil until softened, drain on absorbent paper.
On a table fill the tortillas with the vegetables, place on a plate and cover with the bean sauce. Decorate with cashew vegan cream, avocado, red onion, serrano pepper and epazote.


Decorate with vegan cream, avocado, red onion, serrano pepper and epazote.


You can use canned beans.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Jo Madrid
07/10/2019 00:41:48
Muy buena receta
Angelica De Santiago Flores
14/08/2018 19:48:07
La prepararé aunque suena que tiene algo de calorias

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