This recipe for enfrijoladas is vegan, easy delicious and perfect for lunch, breakfast or dinner. Feel free to use this recipe as a canvas, you can fill them with vegetables, more beans or whatever you like.
In a pan heat the refried beans with a bit of water or vegtable stock until you achieve the consistency of a thick soup.
Heat the oil and start heating the corn tortillas, heat them until pliable. From here you can eithr dip the tortilla in the refried bean sauce and place it on a plate folded in two or heat all the tortillas and then dip them one by one in the creamy bean sauce.
Serve inmidiately and top with Mexican Crema and quick pickled red onions.