ENFRIJOLADAS (SOYRIZO POTATO TACOS)
Aka, tacos smothered in refried beans 😍
Tag a friend and grab recipeeee! Also let me know if you guys want the recipe to MEXICAN RED RICE!
This is 100% inspired by my Mexicana queen @alcachofffa
1/4 of a large yellow onion, diced
2 garlic cloves, minced
1 tbsp avocado oil or oil of choice
2 (15 ounce) cans black beans or pinto beans (rinsed and drained)
1/2 cup broth (or water + 1/2 tbsp bouillon)
Salt & pepper
6 gold potatoes, chopped really small (12 ounce) package soyrizo ( I used a organic brand I found at whole foods … trader joes also has soyrizo!)
Salt & pepper
1 cup raw cashews (soaked in hot water for 10 minutes) 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
1. In a medium saucepan over medium heat, warm the oil. Add the onions and garlic and cook, stirring occasionally, until the onions have softened, about 5 to 8 minutes.
2. Turn the heat off then add cooked onion and garlic to a food processor or blender. Add the broth, then the beans (discard liquid). Blend on high for 30 seconds. Taste and adjust seasonings to your liking.
1. Place chopped 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, then add 1 tbsp oil to the pan, return the potatoes to the pan and cook until potatoes turn slightly golden. Season with salt and pepper. Add soyrizo carefully incorporating the soyrizo and potatoes. Cook for an additional 4 minutes. Taste and adjust seasonings to your liking.
1.Place all ingredients into food processor or blender and blend until smooth, add additional liquid (1 tbsp at a time), to desired consistency. Taste and adjust seasonings to your liking.
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