Vegan Enfrijoladas with Chaya: A Nutritious Twist on a Traditional Mexican Dish

Enfrijoladas are a beloved Mexican dish that combines the rich flavors of beans, tortillas, and various toppings. Traditionally, this dish is made with a bean-based sauce and accompanied by cheese and meat. However, for those following a vegan or plant-based diet, a delicious and nutritious alternative can be created by using vegan-friendly ingredients. In this article, we’ll explore how to make vegan enfrijoladas with a unique twist by incorporating chaya, a nutrient-rich leafy green native to Mexico.

Chaya, also known as tree spinach, is highly regarded for its exceptional nutritional value. It is packed with vitamins A, C, and K, as well as minerals such as iron and calcium. By incorporating chaya into the enfrijoladas, we not only add a vibrant green color but also enhance the nutritional content of the dish.

Let’s delve into the recipe and discover how to prepare these flavorful and wholesome vegan enfrijoladas with chaya.

Ingredients:

For the Enfrijoladas:

• 2 cups cooked black beans
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• Chopped fresh cilantro, for garnish (optional)

For the Chaya Sauce:

• 2 cups chaya leaves, washed and stems removed
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
2. Add the cooked black beans to the skillet, along with the ground cumin, chili powder, salt, and pepper. Stir well to combine and cook for a few minutes until the flavors meld together.
3. Transfer the bean mixture to a blender or food processor and blend until smooth. If needed, add a splash of water or vegetable broth to achieve a smooth and creamy consistency. Set aside.
4. In a separate saucepan, blanch the chaya leaves in boiling water for 2-3 minutes. Drain and rinse the leaves under cold water to stop the cooking process.
5. In a blender, combine the blanched chaya leaves, vegetable broth, coconut milk, nutritional yeast (if using), lime juice, salt, and pepper. Blend until the sauce is smooth and creamy.
6. Heat a non-stick skillet or griddle over medium heat. Warm the corn tortillas on both sides until they become pliable.
7. Dip each tortilla into the black bean sauce, coating both sides. Place the sauced tortilla on a serving plate and repeat the process with the remaining tortillas.
8. Once all the tortillas are sauced and arranged on the plate, drizzle the chaya sauce over the top. Reserve some sauce for serving on the side, if desired.
9. Garnish the enfrijoladas with chopped fresh cilantro and any other toppings of your choice, such as diced tomatoes or avocado slices.

These vegan enfrijoladas with chaya are not only visually appealing but also bursting with flavor and nutrients. The combination of the rich black bean sauce and the vibrant green chaya sauce creates a harmonious and satisfying culinary experience.

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