Enfrijoladas Vegan Bean Enchiladas

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=8gHkagNZ6LY

Vegan Enfrijoladas with Chipotle. • Video en Español: • Enfrijoladas (Enchiladas de frijol) ... • Instagram🌱https://www.instagram.com/masvegan_/?... • • • • Recipe • • Slow cooked black bean recipe: • 4 cup- dry black beans *Hand sort beans to remove little rocks, rinse well. • 2 garlic cloves • 1 onion wedge • A few sprigs of epazote or 2 bay leaves • 13 cups of water + more as needed • 1 tsp of salt + more to taste *not too salty for this recipe though. • • In a large pot add the beans, epazote (or bay leaves), garlic cloves, onion wedge, salt and the water. Cover your pot, cook over a low medium flame. • Check on your beans approximately every 30-40 minutes. Add water as needed, about a cup at a time. Cover and continue cooking. • Be sure the beans are always submerged in water. • When the beans are tender, they are done. Adjust salt to taste, I like to salt lightly because I use my batch of beans in other recipes. • Turn off flame. • Store extra beans in the fridge or freezer. • Cooking time between 1:40 - 2 hours • • Bean puree: • 4 cups of slow cooked black beans with broth • 1 wedge of onion • 2 garlic cloves • 1 chipotle pepper + 1 tbsp of the adobo sauce, add more to taste. • 1 tsp dry oregano • 1 tsp salt • Add all of the ingredients into a blender cup, blend until smooth. • • Heat up a large pan over medium flame. • Add 1 heaping Tbsp of vegetable oil. • When hot add the blended bean puree. Stir. • Add the seasonings listed below. • 1 tsp of onion powder • 1/4 tsp of garlic powder • 3 tbsp of chipotle adobo sauce for added spice • 1 tsp salt, adjust to taste • 1/2 of vegetable broth or water, only if needed. • When the bean puree comes to a soft simmer turn off flame. • *The bean puree should be runny, if needed add vegetable broth or water, 1/2 cup at a time until you reach the right consistency. • As always adjust seasonings to taste :) • • Pickled Red Onion: • 1 medium red onion, thinly sliced into half moons • 1-4 to 1/2 tsp of salt, adjust to taste • 4 tbsp of fresh lime juice • Pinch of dry oregano • Black pepper to taste • 1 serrano pepper, thinly sliced, optional. • Mix the ingredients in a medium size bowl. Cover and place in the fridge to marinade for at least • 30 minutes. • They are ready when they look bright pink • • • Potato Bean Filling: • 1-1/2 cups of potatoes - cut into small cubes. • 1/2 cup of diced white onion • 1/2 cup of black beans, without broth. • 1 tsp of the chipotle adobo sauce, adjust to taste. • pinch of salt • 1 tbsp of vegetable oil • Over a low flame, cook the potatoes in their own steam by adding a splash of water then covering with a lid. When the potatoes are tender (about 15 minutes) add vegetable oil and onion, sauté until the onion becomes translucent. • Add beans, chipotle adobo sauce and salt to taste. Mix together, set aside. • • To assemble your Enfrijoladas: • You will need corn tortillas. • Heat up a pan over a medium flame, add a few tablespoons of vegetable oil. • When the oil is hot, carefully add the tortillas one at a time fry both sides. • Making sure they do not become crispy or hard. • Dip each fried tortilla in the warm bean puree, coating all sides of the tortilla. • Place coated tortilla on a plate. • Add potato filling or choice of filling. • Fold like a taco. • Repeat. • • Garnish with vegan queso fresco, vegan sour cream, pickled red onion and chopped fresh cilantro. • Serve right away. • 💚 • #enfrijoladas • #beanenchiladas • #veganmexicanfood • #masvegan

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