Mexican Memories: Vegan Enfrijoladas (Enchiladas with Black Bean Sauce)

December 16, 2022
Here’s part 2 of my “Mexican Memories” series, introducing Enfrijoladas. They’re pretty much relatives of the popular Enchiladas. For this special version, it is served with black bean sauce. When I had this the first time in Mexico, I was intrigued by its dark, velvety, and beautiful sauce. And I found out, it was easy to make and super affordable too. In Spanish, “Enfrijoladas” means “in beans” which is what the recipe exactly is. The main idea is tortilla wraps being dipped in bean sauce, especially perfect for stale tortilla wraps that helps soften them before they turn bad. Talk about being sustainable! It is protein-packed from the beans, nutritious and simply fulfilling.
enfrijoladas on a plate

Mexican Memories: Vegan Enfrijoladas (Enchiladas with Black Bean Sauce)

Recipe Type: Hearty Entrees
utensils YIELDS 3 servings
herb graphic for recipe card
  • ½ onion (diced)
  • 2 cups diced potatoes (I used sweet potatoes)
  • 2 handful of kale greens
  • Pinch of salt
  • 2 tbsp oil
  • ½ onion (chopped)
  • 2 minced garlic
  • 1 ¼ cup black beans (1 can with bean water)
  • 4–5 tbsp oil
  • 3 big tortilla wraps
  • Vegan shredded cheese
  • 1 avocado (cut into slices)
  • Cilantro
  • Pickled red onion (or chopped raw onion)
  • Sriracha sauce (to drizzle) *optional
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1. On a hot pan, drizzle 1 tbsp of oil and sauté your diced onion until charred. 

2. Next sauté your sweet potatoes (I had leftover pre steamed sweet potatoes that makes it faster to cook them) and your kale greens until soft. 

3. Transfer your filling onto a plate and set aside. Using the same pan, drizzle another 1 tbsp oil and sauté your chopped onions and minced garlic until fragrant. 

4. In your blender, add 1 can of black beans together with its bean water, your sauteed chopped onion and garlic and blend until smooth. (you can skip sautéing your onion and garlic and directly blend them with your beans, but I just prefer the charred taste) 

5. If your bean sauce is too thick, you can gradually add some vegetable stock to make it more smooth but not too runny. 

6. On your pan, add 4–5 tbsp of oil to lightly fry your tortilla wraps. 

7. After frying your wraps, transfer your bean sauce onto your pan with the reserved oil and simmer for about 5 minutes, stirring occasionally. 

8. Turn off your heat and dip your tortilla wrap onto the bean sauce on both sides until it is fully covered and set on a plate. 

9. Add your fillings on one side of the bean coated tortilla and fold it into half. 

10. Repeat the same steps with your remaining two tortilla wraps and lay them beside each other on the plate. 

11. Top with some shredded vegan cheese, avocado slices, onions (I prefer pickled onions instead of chopped raw ones), and cilantro. 

12. If you want an extra spicy kick, add a drizzle of sriracha sauce for a Mexican finish!

If you enjoyed this series, read part 1 here: Mexican Memories: Vegan Chimichangas (Air Fried Burrito Instead Of Deep Fried)

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Photo: Bel Faustino

Bel Faustino
Bel’s curiosity for healthy living started at a young age of 11. From mindful eating to exercise, she always had a sweet tooth struggle and her weakness are desserts. It then took her high school and uni days to find the balance to maintain the healthy lifestyle yet enjoy desserts in a more guilt-free way and veganizing them seems the way to do it. Obsessed with always finding healthier alternatives, she hopes to recreate her favorite non vegan treats and share her recipes through her culture (Filipina born in Macau, S.A.R., China), lifestyle, childhood memories and travels (Southeast Asia, USA, Mexico, UK and more to come!). Follow her journey in Instagram @belbrosasfaustino.


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