Black Bean Enfrijoladas #WFPB Style

This is another wonderfully simple recipe from Chef AJ, my only adjustment would be because she makes it too mild and I like it hot. 

My Mexican friends constantly ask for mas caliente, mas caliente... And of course, you are free to make it as hot as you'd like... or you have the option to leave it up to the individuals, but depending on the situation, that can be unmanageable, to put out a set of trays with the toppings. So I usually prefer to make a single bowl and mix everything. Or a mild and a spicy bowl. 

 My principal adjustments are some jalapeños, some serrano peppers and perhaps a habanero or two. as well as some cut up sweet peppers, and some lime juice to keep it fresh as well as some medium salsa to create a more blended taste. This is simple, quick and delicious. 

Vegan Black Bean Enfrijoladas and Q & A with Dr. Niki Davis! - 

YouTube Chef AJ with Dr. Niki Davis https://www.youtube.com/watch?v=ttkTPb5q574 

Ingredients 

• 2 15 Oz cans of low sodium Black Beans. 
• White or yellow corn tortillas, or tostadas if you serve it immediately (they tend to get soft). 

Toppings: 

• Avocado 
• Tomato
• Scallions 
• Red Onions 
• Chopped Greens (Spinach) 
• Jalapeno
• Serrano Peppers 
• Habaneros
• Green, jellow, orange, red bell peppers 
• Juice of one lime 
• medium Salsa 

Directions: 

Heat over stove on medium until blended beans are nice and hot! 

While the beans are heating, heat up your corn tortillas on a non-stick pan (both sides) on medium heat. 

Once the tortillas and beans are both hot, dip the tortilla into the blended beans completely, then remove and place folded in half onto a plate. Repeat until you have 3-4 folded tortillas on the plate. 

Add desired toppings and voila! 

Enjoy while hot.