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Vegan enfrijoladas

Vegan Enfrijoladas

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Enfrijoladas are made by drenching stuff corn tortillas rolls in a creamy black beans salsa and garnished with avocado, onion, coriander, radish, and jalapeños. This is a vegan recipe where the filling is full of vegetable goodness and dairy has been replaced by their vegan equivalents.
Print Recipe
Prep Time2 hours 10 minutes
Cook Time30 minutes
Total Time2 hours 40 minutes
Servings4 people


  • Frying pan
  • Saucepan
  • Blender


  • 400 g dried black beans subsitute with canned beans
  • 1 chipotle chilli in adobo add more if you like the heat
  • 5 garlic cloves chopped
  • 1 yellow or brown onion finely diced
  • 1 capsicum, preferably orange colour chopped. It is also referred to as bell pepper.
  • 100 g mushrooms diced
  • 1 zuchinni chopped
  • 1/2 coriander bunch finely chopped
  • 12 corn tortillas preferably La Tortilleria
  • 100 g crumbly vegan cheese like feta type
  • 100 ml vegan sour cream
  • 4 radishes sliced
  • olive oil
  • salt to taste


  • Soak the beans overnight in 800 ml of water. Boil the beans in 1.5 lt of water for 1 1/2 hours with 2 garlic cloves and 1/2 onion. You can skip this step if you using canned cooked beans.
    Vegan Enfrijoladas
  • Once cooked, strain the beans and place in a blender with 100 ml of the bean broth, plus the chipotle chillies and salt. Blend until you obtain a smooth consistency.
    Vegan Enfrijoladas
  • On a frying pan sautee at medium-low hear the other half of the onion, rest of garlic, capsicum, and zucchini. After 10 minutes or when zucchini is tender, add the mushrooms and cook for another 5 minutes at low temperature.
    Vegan Enfrijoladas
  • Add 2 tbsp of olive oil to a saucepan and set heat to low. Add the beans salsa and simmer for 15 minutes.
  • Reheat the tortillas in a hot frying pan or grill for 10-20 seconds on each side or until soft and floppy. Alternatively, wrap five tortillas at a time in a tea towel and microwave for 1 minute - or 20 seconds per tortilla.
    Vegan Enfrijoladas
  • Assemble by filling up each tortilla with the content of the frying pan and folding in half and placing them on a plate. Then repeat for each tortilla. Once plate is full - normally 3 per server - cover the tortillas on bean salsa and add vegan cheese, vegan cream, radish slices, and coriander on top.
    Vegan Enfrijoladas
  • ¡Buen provecho!
    Vegan enfrijoladas


  • Add other toppings like avocado slices, jalapeños slices, etc.
  • For a  vegetarian option, replace vegan dairy for feta crumbly cheese and sour cream.  You can add eggs and/or cheese to the filling too.