Tuesday, October 15, 2013

Enfrijoladas (Stuffed Tortillas In Bean Sauce)

Kidney bean Enfrijoladas

Tortillas in Bean Sauce might sound so bland and bleak - but Enfrijoladas are nothing of the kind - they are amazingly flavorful and tasty food. They belong to the homey, comfort food category and utilize leftover beans, tortillas, etc. Once tasted, they are sure to become a family favorite - they have become ours.

Beans and tortillas provide great nutrition without impacting your food budget. Enfrijoladas make a hearty meal but the tortillas may be served simply dipped in the enfrijoladas sauce (see picture above) without any stuffing. We love this sauce over chips, Mexican rice, and Kidney bean cakes.

Note: Assemble the enfrijoladas just before serving as they taste best served right away; they get soggy if kept waiting too long.

4-6 Servings


1 medium Onion, chopped
1-2 cloves Garlic, crushed
2 Tomatoes, chopped
1 small green Bell Pepper (capsicum)
1 or 2 Jalapeno/Serrano OR Chipotle Chile (optional)
1/2 tsp Turmeric
1 Tbsp ground Cumin seeds
2 tsp ground Fennel seeds
1 tsp dried Oregano
2 cups Cooked Pinto, Black, or Kidney Beans
3 cups Vegetable Broth 

1 Recipe Scrambled Tofu
4 oz. grated Vegan "Cheese"
12 Corn Tortillas
2 thin slices Red Onion, separated into rings
1 Avocado, peeled and diced to serve
A Handful of fresh Cilantro, chopped for garnishing

Heat oil in a pan and cook the onion and garlic until soft with a pinch of salt and the turmeric.

Add the tomatoes and bell pepper/chiles; cook until soft.
Add the spices, herbs, and 1 cup of the broth to the tomato mixture and bring to a boil. Turn off heat.

Process the beans and the onion/tomato mixture using a blender; be careful to make sure the lid is on tight so as to avoid the hot liquids splashing.

Add the blended contents to the cooking pot. Swirl the rest of the broth in the blender container to collect all of the bean mixture and add to the pot.
Heat the bean sauce until very hot; keep hot. Stir often to make sure it does not burn.

Wrap the tortillas in a clean, damp tea towel and warm in the microwave oven for about a minute or until the tortillas are hot. Let rest for a couple of minutes undisturbed.

Have all the ingredients to assemble the enfrijoladas.

Dip the tortillas one at a time in the bean sauce and place on a plate; fill with one or two Tbsp of the scramble tofu and a little cheese. Fold in half or quarters and place on the baking pan. Continue with the rest of the tortillas and place on the baking pan slightly overlapping them.

Pour the rest of the sauce over the enfrijoladas, sprinkle with the rest of the cheese, and place the onion rings over them.

Bake in a 350 degree F oven for about 10 minutes until piping hot.

Serve immediately on warm plates topped with the avocado and cilantro. Enjoy!!

Enfrijoladas with Mexican Rice in Bell Pepper, Baked Zucchini


Hari Chandana said...

Looks so delicious.. thanks for sharing :)

Geetha said...

Hello Hari Chandana, It is absolutely delicious, try it and you will see :) Thank you for the comments. Happy cooking!

Anonymous said...

Hello Geetha,

Have tasted stuffed tortillas in bean sauce,really it is mouth watering,delicious.

I have one doubt ie whether eating palm sugar(palm candy) is good for health,is there any limitation (like cane sugar) because of its richness in calcium.

Geetha said...

Hi Anon, Palm sugar, derived from coconut or other palms is the evaporated sap from these trees. Since it has a high mineral content, it is healthful. But as with any sugar, it is mainly sucrose and should be eaten in moderation. I hope that helps. Happy cooking!

Emily said...

Is there a vegan "cheese" you'd recommend? I don't have much experience with them to know which ones are good.

Geetha said...

Hi Emily, I have tried Trader Joe's vegan cheeses and they are pretty good. Some friends mentioned that they enjoy Daiya brand cheeses. Happy cooking!