Nana's Amazing Enchiladas

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Posted By: MD
Posted In:  Burritos
Page Views:  1047 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  2-3

Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


  • 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


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

Spoon in garlic and chili powder andstir.

Using a potato masher, mash beans todesired consistency. It should be likea 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 enoughoil to cover surface of pan. Add corntortillas, and cook until they bubbleand brown slightly on both sides.

When desired amount is cooked,add "vegan cheese" in the middle and roll thetortillas on a serving plate.

Check on the beans, if they seem a bitdry, add more water, and spoon over thetortillas. Top with more vegan cheese, ifdesired. Enjoy!

*This is a variation of mygrandmother's original recipe. She usedto serve this with a meat-bean sauce toher large family in Mexico. You couldadd Boca Crumbles to the bean sauce.Sometimes my sister and I add onions.You can play with the recipe as youlike!

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