Enfrijoladas are tacos smothered in refried beans. This recipe provides instructions for making homemade refried beans, a flavorful soyrizo potato filling, and a creamy vegan crema to assemble delicious plant-based tacos.
Refried Beans:
1. In a medium saucepan over medium heat, warm 1 tbsp avocado oil. Add the diced yellow onions and minced garlic and cook, stirring occasionally, until the onions have softened, about 5 to 8 minutes.
2. Turn the heat off then add the cooked onion and garlic to a food processor or blender. Add the 1/2 cup broth, then the 2 cans of rinsed and drained black or pinto beans. Blend on high for 30 seconds. Taste and adjust seasonings (salt & pepper) to your liking.
Soyrizo Potatoes:
1. Place the chopped gold potatoes in a deep pan and cover with water. Bring to a boil for 6-8 minutes or until potatoes are just tender. Drain the potatoes.
2. Add 1 tbsp oil to the pan, return the drained potatoes to the pan and cook until they turn slightly golden. Season with salt and pepper.
3. Add the 12 ounce package soyrizo, carefully incorporating the soyrizo and potatoes. Cook for an additional 4 minutes. Taste and adjust seasonings to your liking.
Crema:
1. Place all ingredients (1 cup soaked raw cashews, juice of 1 lemon or lime, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tsp salt, 3 tbsp nutritional yeast, 1/2 cup water or plain unsweetened nut milk) into a food processor or blender and blend until smooth. Add additional liquid (1 tbsp at a time), to achieve your desired consistency. Taste and adjust seasonings to your liking.
