// Still Thinking About These Mushroom Jalapeno Enfrijoladas

still thinking about these mushroom jalapeno enfrijoladas display image  40304e32
still thinking about these mushroom jalapeno enfrijoladas display image 40304e32

// Still thinking about these mushroom jalapeno enfrijoladas I made the other week, they SMACKED. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
inspired by @alexfuelednaturally⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 bag of pinto beans⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2 fresh jalapenos⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 fresh serranos⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1/2 white onion, chopped or diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 3 cloves of garlic, minced or diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 6 cups of water⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 2-3 tablespoons of @betterthanbouillon⠀⠀⠀⠀⠀⠀⠀⠀⠀
– salt, onion salt, pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
I did the quick soak method b/c I forgot to soak them overnight. Once your beans are soaked (either method), drain and remove shells and unuseable beans.⠀⠀⠀⠀⠀⠀⠀⠀⠀
– Add chopped onions and garlic to pot with 1-2 tbsp of EVOO and cook until translucent and fragrant. Add in water and bouillon and turn heat to high so the water boils. Once boiling, add in beans, diced jalapenos and serranos. Cover with lid and let cook for 2-3 hours on low until tender and soft so they can be mashed and seasoned.⠀⠀⠀⠀⠀⠀⠀⠀⠀
– Corn Tortillas⠀⠀⠀⠀⠀⠀⠀⠀⠀
– Oyster mushrooms⠀⠀⠀⠀⠀⠀⠀⠀⠀
– Vegan cheese, I used @violife_foods cheddar cheese shreds⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 jalapeno, chopped or diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
– 1 avocado⠀⠀⠀⠀⠀⠀⠀⠀⠀
– garlic salt, chili powder, pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
– diced mushrooms and jalapenos and saute until mushrooms are golden brown. Season with spices to taste. Heat cast iron to med/ high heat, I added a small drizzle of EVOO and then added corn tortilla. Sprinkle with cheese and top with mushroom and jalapenos. Let cook until cheese starts to warm. Fold tortilla in half and let cook for a few minutes on one side then flip and remove from heat. Repeat steps for the desired number of mushroom jalapeno enchiladas. I topped with beans, homemade vegan cashew sour cream + green chili salsa, and thinly sliced avocado. *CHEFS KISS*

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