Enfrijoladas

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

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.

Easy to follow and great for picky eaters! CLICK HERE FOR FULL RECIPE!