Enfrijoladas con Champiñones (Mushroom Enfrijoladas, Vegan)
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Ingredients
- 8 corn tortillas
- 400 g black beans
- 300 g chestnut mushrooms, sliced
- 150 ml vegetable stock
- 1 onion
- 2 garlic cloves
- 1 avocado
Nutrition (per serving)
- Calories
- 338 kcal
- Protein
- 13 g
- Carbohydrate
- 41.7 g
- of which sugars
- 4.7 g
- Fat
- 9.8 g
- of which saturates
- 1.4 g
- Fibre
- 13.6 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chestnut mushrooms with half the onion for 8 minutes until golden.
- 2
Blend the black beans with the vegetable stock, remaining onion and garlic cloves until smooth, then warm through in a pan.
- 3
Lightly warm each corn tortilla and dip in the bean sauce, then fold around a spoonful of mushrooms.
- 4
Arrange on plates and spoon over any remaining sauce.
- 5
Top with sliced avocado to serve.
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