Vegan Enfrijoladas

Ingredients

• 6 tomatillos
• 1 poblano pepper
• 2 tsp minced garlic
• 1 tsp lime juice
• 6 sprigs cilantro
• 1/4 cup diced onion (rinsed)
• 2 cans black beans (15oz, no salt if possible)
• 1/2 cup water
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/2 tsp salt (if using no-salt beans)
• 12 corn tortillas
• cauliflower taco crumbles (optional)
• sliced onion
• diced tomato
• clantro for garnish

Instructions

1. 1

   Prepare taco crumbles (if using) and set some aside (see recipe)

2. 2

   Prepare fresh Corn Tortillas (if using) and keep warm (see recipe)

3. 3

   Roast tomatillos and pepper under broiler until softened, blistered, and slighty blackened

4. 4

   Add to blender along with garlic, lime, and cilantro

5. 5

   Pulse to a course consistency

6. 6

   Stir in diced onion and set aside

7. 7

   Meanwhile blend Black Bean Sauce ingredients in a blender until smooth

8. 8

   Pour into skillet and heat until bubbly

9. 9

   Dip 3 corn tortillas into sauce unil softened (per serving)

10. 10

    To plate, fold each tortilla in half (or into fourths, or roll them like enchiladas)

11. 11

    Spoon additonal sauce over tortillas and spinkle taco crumbles on top

12. 12

    Garnish with fresh onion slices and salsa verde

13. 13

    Add your favorite toppings (tomatoes, avocado, cilantro, etc.)