Corn tortillas soaked in a saucy refried bean sauce and topped with queso fresco, avocado and cilantro.  

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This enfrijolada recipe is 100% plant-based and made with health in mind. This recipe is also packed with protein and fiber. 95% of Americans are not getting enough fiber so adding more beans to your diet is a smart thing to do! Want to take these enfrijoladas to the next level? You need to add my vegan queso fresco! First, gather these super simple ingredients:

I have used canned beans and freshly boiled beans before. Homemade beans (frijoles de la olla) are always better, but I really loved how canned beans turned out. I like using both. I typically use black beans but grew up with the pinto bean type of enfrijolada because that is what my mom used most of the time. Choose whichever you like best.