Dairy Free Enfrijoladas

11 30 785
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 2
Dairy Free Enfrijoladas
Health Rating
Mexican Inspired Breakfast


4 large egg Egg (scrambled)
4 small tortilla(s) Tortilla, corn (warmed)
1 cup Black bean sauce (see prep notes)
1/2 cup Cashew nuts, raw
1/2 tsp, minced Turmeric root
1 tsp Sea salt, fine (or to taste)
1/4 tsp Black pepper (or to taste)
2 tbsp Coconut oil
2 ring Red onion
1/2 cup slices Avocado
2 sprig Cilantro (coriander)


  1. For the cashew cream:
  • Add cashews to a blender and just cover with water, not too much, you can always add more if you need.
  • Add the turmeric, sea salt and black pepper
  • Blend and taste, adjust as needed. You want a pourable cream sauce.

2. Warm up your tortillas on a pan over medium-high heat until pliable, approximately 30 seconds each side. Keep warm wrapped in a dish towel.

3. Warm up the coconut oil over medium heat, add the eggs and stir until completely scrambled and cooked.

4. Pour the bean sauce over two plates

5. Take a warm tortilla and roll up some scrambled egg, place it in the middle of the plate.

6. Top with the cashew cream sauce.

7. Garnish with red onion, avocado and cilantro.

Advanced Preparation

1 - 3 days prior, Black bean sauce 1 cup

Soak raw 1 cup of black beans in 2 cups of water overnight. Drain water and add to a large pot and cover with water, add a bay leaf. Bring to a boil and reduce to a simmer, cook until beans are tender, 1-2 hours, depending on the beans. Transfer cooked beans to a blender with about 1 cup of the cooking water, about 1/4 tsp of sea salt or to taste. Blend and add the mixture to a pan to reduce and thicken. Adjust seasonings as per your taste.

Nutrition Facts

Per Portion

Calories 785
Calories from fat 484
Calories from saturated fat 181
Total Fat 54 g
Saturated Fat 20.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 20.8 g
Cholesterol 385 mg
Sodium 1018 mg
Potassium 606 mg
Total Carbohydrate 48 g
Dietary Fiber 8.4 g
Sugars 3.5 g
Protein 25.7 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 2.2
Vegetables 0.7

Energy sources