Enfrijoladas with Roasted Vegetables

Ingredients

• 2 cups (470ml) cooked black beans 2 cups (470ml) cooked black beans
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 8 corn tortillas 8 corn tortillas
• 2 cups (300g) mixed roasted vegetables (such as bell peppers, zucchini, and corn) 2 cups (300g) mixed roasted vegetables (such as bell peppers, zucchini, and corn)
• 1 cup (100g) shredded cheese (such as Monterey Jack or Cheddar) 1 cup (100g) shredded cheese (such as Monterey Jack or Cheddar)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced avocado, for garnish Sliced avocado, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   In a blender, combine the cooked black beans, diced onion, minced garlic, ground cumin, chili powder, salt, and pepper. Blend until smooth to make the bean sauce.
2. 2.
   Preheat the oven to 200°C (400°F).
3. 3.
   Warm the tortillas in a dry skillet over medium heat until pliable.
4. 4.
   Dip each tortilla into the bean sauce to coat both sides.
5. 5.
   Fill each tortilla with a spoonful of roasted vegetables and roll it up.
6. 6.
   Place the rolled enfrijoladas in a baking dish and pour the remaining bean sauce over them.
7. 7.
   Sprinkle the shredded cheese on top.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. 9.
   Garnish with fresh cilantro and sliced avocado before serving.

Treat your ingredients with care...

• Black beans — If using canned black beans, rinse them thoroughly before blending. If using dried black beans, soak them overnight and cook until tender before blending.
• Corn tortillas — To make the tortillas more pliable, you can warm them in the microwave for a few seconds or wrap them in a damp towel and heat them in the oven.

Tips & Tricks

• For added flavor, you can roast the vegetables with a drizzle of olive oil, salt, and pepper before adding them to the enfrijoladas.
• Customize the roasted vegetables based on your preference and seasonal availability.
• If you prefer a spicier version, add some chopped jalapenos or a dash of hot sauce to the bean sauce.
• Serve the enfrijoladas with a side of Mexican rice and a fresh salad for a complete meal.
• Leftover enfrijoladas can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the enfrijoladas hot, garnished with fresh cilantro and sliced avocado. Accompany them with a side of Mexican rice and a dollop of sour cream or vegan sour cream for added creaminess.

Presentation advice

Arrange the enfrijoladas on a platter, ensuring they are neatly rolled and topped with melted cheese. Garnish with a sprinkle of fresh cilantro and neatly arranged slices of avocado for an appealing presentation.