Name: Stuffed Tortillas in Vegan Bean Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 1 cup cooked beans; 1 cucharadita olive oil; 2 hojas epazote; 1 pinch salt to taste; 2 piece medium cactus pads; 2 piece zucchinis; 20 piece corn tortillas; avocado

Description

These stuffed tortillas in vegan bean sauce are a delight that I often prepare at home. The bean sauce is smooth and comforting, and the filling of cactus pads and zucchinis gives it a fresh and nutritious touch. It is a perfect dish for a quick lunch or a light dinner. In addition, it is an excellent option to take advantage of cooked beans that you have left over. Go ahead and try this recipe, you will love it! You can accompany them with avocado and onion for an even more authentic flavor. Enjoy!

Ingredients (8 ingredients)

1 cup cooked beans

1 cucharadita olive oil

2 hojas epazote

1 pinch salt to taste

2 piece medium cactus pads

2 piece zucchinis

20 piece corn tortillas

avocado

Preparation (6 steps)

Preparation of the bean sauce

Thermomix® Setting

3 min/Speed 8

Place 1 cup of cooked beans with their own water in the Thermomix glass. Add a piece of onion (approximately 50g) and a pinch of salt. Crush for 3 Min./Stufe 8.

180

Cooking the bean sauce

Thermomix® Setting

5 min/212°F/Speed 2 100

Pour the bean sauce into the Thermomix glass. Add 1 teaspoon of olive oil, 2 epazote leaves and salt to taste. Cook for 5 Min./100°C/Stufe 2.

300

Preparation of the filling

Thermomix® Setting

15 min/Varoma/Speed 1 Varoma

Chop 2 medium cactus pads and 2 zucchinis into small pieces. Place 500 ml of water in the Thermomix glass. Place the Varoma in its position and add the chopped cactus pads and zucchinis. Steam for 15 Min./Varoma/Stufe 1.

900

Heat the tortillas

Lightly heat 20 corn tortillas in a pan with a little oil. This step is done outside the Thermomix.

Fill and roll the tortillas

Fill each tortilla with the cooked cactus pads and zucchinis. Roll or fold the tortillas according to your preference. This step is done outside the Thermomix.

Serve the enfrijoladas

Bathe the stuffed tortillas with the hot bean sauce. Serve immediately with avocado slices and onion to taste. This step is done outside the Thermomix.

Finished cooking? Great! 🎉

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About this recipe

Stuffed tortillas in bean sauce, or "enfrijoladas" as we call them in Mexico, are a dish that reminds me of my grandmother. She always prepared a simple but delicious version, using the beans left over from the previous day. It was an ingenious way to take advantage of the food and create something nutritious and tasty. This recipe is my own interpretation, adapted to the Thermomix® to facilitate the process, but maintaining the essence of the traditional flavor. Beans are the basis of this dish, providing a creamy texture and an earthy flavor that is perfectly complemented by the epazote, an aromatic herb that gives it a unique and authentic touch. Olive oil, although not a traditional ingredient in all regions of Mexico, adds a touch of smoothness and helps enhance the flavors. Cactus pads and zucchinis, meanwhile, offer a fresh and crunchy contrast to the filling, in addition to providing fiber and nutrients. For the bean sauce, it is crucial to use well-cooked beans with enough broth. If the beans are too dry, add a little water to obtain a smooth and unctuous consistency. When crushing the beans in the Thermomix®, make sure there are no lumps. If necessary, crush for a few more seconds. The subsequent cooking with the epazote allows the flavors to mix and intensify. As for the filling, you can vary the ingredients according to your preferences. Instead of cactus pads and zucchinis, you can use mushrooms, zucchini flower or even a little grated vegan cheese. If you want to give it a spicy touch, add a chopped serrano pepper to the bean sauce or to the filling. For a non-vegan version, you can use grated Oaxaca cheese to fill the tortillas. Enfrijoladas are traditionally served with sliced avocado and chopped onion. You can also add vegan cream, sliced radishes or a little chopped fresh cilantro. They are perfect for a light lunch or a quick dinner. If you have leftover enfrijoladas, you can store them in the refrigerator in an airtight container for up to 2 days. To reheat, you can use the microwave or the oven. You can also prepare the bean sauce and the filling in advance and store them separately in the refrigerator. That way, you only have to heat the tortillas and fill them at the time of serving. Enjoy this delicious and versatile recipe!