ENFRIJOLADA SKILLET

First step is to make your rice. Cook your rice to package instructions and set aside when it’s done. 

While the rice is cooking, it’s time to make the bean sauce purée. Grab a medium sauce pan and heat on medium high with olive oil or veggie broth. Once hot, add the green onions and saute for 1-2 minutes. Toss in the bell pepper, garlic, jalapeño, salt and sauté for 2-3 minutes until the veggies have softened and charred slightly. 

Take your drained pinto beans, oregano, coriander, and add them into the sauce pan while stirring for about 60 seconds. Pour in 1 cup of water and cap with a lid, then let it cook for 7-8 minutes. Check it half way and stir to make sure it’s not burning on the bottom. 

Afterwards, some of the water should have evaporated and reduced. Now add the other 1 cup water and stir it in. Remove from heat and set aside with the lid on to keep warm. 

Next up is the inside filling. Heat a large sauté pan on medium high with olive oil or veggie broth. Once hot, toss in the green onions and sauté for 1-2 minutes. Add all the chopped mushrooms, salt, paprika, granulated garlic, pepper, and cook down for 4-6 minutes. It will seem like a lot of mushrooms at first, but they will reduce in size as they cook. When the mushrooms are soft and reduced by half, add the spinach, nutritional yeast and mix everything up and cook for 1-2 more minutes until the spinach is cooked. Remove from heat and pour all the cooked veggies into a large mixing bowl along with 2 cups of cooked rice. Stir with a spoon until everything is fully mixed and set aside. 

Now is a good time to preheat your oven to 350 and to steam/warm your tortillas. Add the warmed tortillas into a steamer basket to help keep them from breaking when you go to roll them later on.

Going back to the beans sauce purée, pour all the contents from inside the sauce pan into a large high powered blender and blend on high for 1-2 minutes until smooth. Taste for salt and if it’s really thick, you can add 1/4 cup extra water to smooth out the consistency until is pourable. You don’t want the bean sauce too thin, but just enough to be able to pour it out of the blender without having to use a spoon.          

Now in a conveyor belt formation, place a 10 inch oven safe skillet, your tortilla basket with your tortillas steaming, the mixing bowl with the rice/mushroom mixture, and an empty place next to each other to start making the enfrijoladas.

Before you start, pour about a 1/2 cup of bean sauce purée onto the bottom of the skillet and spread it around with a spoon until the entire bottom is coated. This will help keep the tortillas from sticking to the bottom while baking in the oven.

One by one, place a tortilla onto the empty plate, and add about a 1/2 cup of rice/mushroom mix (+ optional to add a sprinkle of vegan cheese) into the middle of the tortilla and roll it up like an enchilada. The tighter the better. (Depending on how you do it, you can fill each tortilla up with more filling and use less tortillas, or fill up each tortilla with less filling and use more tortillas.)

Place the rolled tortilla into the skillet vertically along the edge leaving space on the side, and repeat with the rest of the tortillas until you fill the skillet. Because it’s a circle, there will be some space left over, so the last 1-2 rolled tortillas will fit in horizontally inside the skillet. 

Take the rest of the bean sauce purée and pour it generously over the top of everything. Place an oven safe cover over the top of the skillet and bake in the oven at 350 for 20-22 minutes. 

After baking, remove from the oven and garnish the top with cashew cream dollops, a hot sauce drizzle, green onions slices, and cilantro leaves. Serve immediately while still hot.

Serve the enfrijoladas with a lime wedge and margarita. Enjoy!