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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

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Join ‘Plant Fueled with Dr. Niki Davis!’ LIVE on Chef AJ every 1st Friday of the month for cooking demonstrations, Q&A’s, and educational presentations.

Today Dr. Davis will make a simple and delicious vegan version of a beloved Mexican dish - black bean enfrijoladas!

The recipe:

Vegan Black Bean Enfrijoladas

Makes enough for 3-4 people

Ingredients:

Two 15 oz cans black beans (look for oil free, low sodium, and organic if possible)

White or yellow 6” corn tortillas (look for oil free, minimal ingredients) - you’ll need about 3-4 tortillas per person

Your favorite toppings: avocado, tomato, green onions, red onions, chopped greens, etc

Blend the undrained beans in a blender.

Pour into a high-sided large pan.

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.

For more information about Dr. Niki Davis:

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