Vegan Enfrijoladas
Enfrijoladas are one of my favorite childhood dishes, and I promise you this veganized version is just as mouth-watering as the original! Instead of filling the tortillas with meat, I used caramelized onions, kabocha (my favorite squash!) spinach and mushrooms. This recipe is so tasty and so filling, it’ll leave you wanting more!
You’ve probably had enchiladas before but have you had enfrijoladas? They’re basically enchiladas but instead of using salsa, you smother them in refried beans! Enfrijoladas are hands-down one of my favorite childhood meals for a number of reasons. My mom used to make these for me when there wasn’t much left in the fridge, but it was such a comforting meal that I always looked forward to eating.
The great thing about these vegan enfrijoladas is that they’re incredibly simple to make and super versatile. You can pretty much fill them up with anything in your fridge, whether you’re in the mood for cheese, veggies, protein, or whatever your heart desires. I’ve personally made mine a little fancier with caramelized onions (you can never go wrong with these), kabocha (my favorite squash), spinach, and mushrooms. But you can fill yours up with anything you’re craving.
Enfrijoladas are best enjoyed literally whenever, at any time of day. Breakfast, lunch, dinner, holidays. They are my go-to comfort food and I hope they become yours too.
PREP TIME
10min
COOK TIME
30min
TOTAL TIME
40min
INGREDIENTS
- 12 Corn Tortillas
- 1-2 Avocados
- Vegan Crema (nut free optional)
- Salsa Macha
Fillings: Caramelized Onion Kabocha
- 1 Kabocha Squash
- 1 Tbsp Avocado Oil
- 1 Large Yellow Onion, thinly sliced
- 2 Tbsp Vegan Butter
- Salt to taste
Fillings: Spinach
- 16 Ounces (1 lb.) Spinach, chopped
- 16 Ounces Mushrooms, sliced
- 4 Cloves of Garlic, minced
- 1 Tbsp Vegan Butter
- 1/2 Tbsp Ground Cumin
- Salt to Taste
Fillings: Smooth Refried Beans
- 3 Cups Cooked Black Beans
- 1/4 White or Yellow Onion
- 3 Cloves of Garlic
- 2 Tbsp Avocado Oil
- 1 Cup Vegetable Broth (I combined warm water with bouillon paste)
EQUIPMENT
- 1 Steamer
- 1 Large Pan
- 1 Blender
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Finely dice the onion and mince garlic.
- In a pan, add 2 tbsp oil. Sauté the onion for 2 minutes then add minced garlic. Add in 3 cups of cooked beans (if some of the juice comes with that’s okay!) Cook for 4 mins on high.
- Measure 1 cup vegetable broth or make your own: in a cup combine 1 tbsp of bouillon paste + 1 cup warm water. Mix to dissolve.
- Carefully transfer all the beans to a blender, followed by the broth and a good pinch of salt. Blend on high until smooth then pour back into the pan and keep on lowest heat.
Fillings
- Carefully, cut kabocha in half, remove seeds and cut into chunks. Keep the skin on! It's edible and soft.
- Steam kabocha squash for 14 minutes or until tender.
- Thinly cut a yellow onion, then in a pan over medium/low heat add 1 tbsp oil. Add onions and cook for 15-20 minutes on low heat, allowing them to caramelize. Once kabocha is cooked, add it to the onions followed by 2 tbsp vegan butter. Mix to combine and cook for 5 minutes. Season with salt and pepper.
- In a separate pan add oil. Once hot, add in sliced mushrooms and cook for 5 minutes. Season with salt and pepper then add in minced garlic and cut spinach. Add in 1 tbsp vegan butter, mix and season with salt and pepper.
- Once both fillings are ready, heat up your corn tortillas. Dip each tortilla in the beans, then place on a plate, add fillings, fold over then add more refried beans on top. Finish off with avocado, vegan creamy and salsa macha.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
