Nana’s Amazing Enchiladas

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Ingredients (use vegan versions):


  • 2 tablespoons canola oil
  • 1 can Goya pinto beans, 15.5 ounces
  • 1 to 2 medium cloves garlic, crushed
  • 2 tablespoons Mexican style chili powder
  • 3/4 cup water
  • additional canola oil
  • any brand corn tortillas
  • cheddar style vegan cheese

Directions:


Heat oil in a medium sized sauce pan.
Drain can of pinto beans, and add beans
to sauce pan.


Spoon in garlic and chili powder and
stir.


Using a potato masher, mash beans to
desired consistency. It should be like
a thick soup. I usually half-mash,
leaving some whole. Add water and stir,
keep on medium to low heat.


In a medium sized pan, heat just enough
oil to cover surface of pan. Add corn
tortillas, and cook until they bubble
and brown slightly on both sides.


When desired amount is cooked,
add “vegan cheese” in the middle and roll the
tortillas on a serving plate.


Check on the beans, if they seem a bit
dry, add more water, and spoon over the
tortillas. Top with more vegan cheese, if
desired. Enjoy!


*This is a variation of my
grandmother’s original recipe. She used
to serve this with a meat-bean sauce to
her large family in Mexico. You could
add Boca Crumbles to the bean sauce.
Sometimes my sister and I add onions.
You can play with the recipe as you
like!


Serves: 2-3


Preparation time: 10 minutes

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