Enfrijoladas Save, tag and share! Recipe, Serves 2 Ingredients: * 3 tablespoons avocado oil, divided * 2 garlic cloves, peeled * 1/4 white onion, roughly chopped * 1 guajillo chile , stem and seeds removed * 1 Can beans or 2 cups cooked beans of choice * 1/3 cup vegetable broth, warmed * Salt to taste * 6 corn tortillas Toppings/ fillings •Avocado, sliced •1/4 Thinly sliced onion •cilantro for garnish •cashew crema (recipe on blog) or I like to use kite hill sour cream! •queso fresco (for dairy free i like to use violife feta) •Any soft cheese for filling, tofu cheese recipe below Tofu cheese: •1 cup raw cashews •1/4 white onion, roughly chopped •1 large garlic clove, peeled •16 ounces silken tofu, divided & received from the liquid •1 tbsp lemon or lime Juice •1 tablespoon non dairy milk •1 tablespoon olive oil •1/2 teaspoon salt •1/2 teaspoon garlic powder •2 tablespoon nutritional yeast (optional) For the enfrijoladas: 1. In a pan over medium heat add a tablespoon of oil then once hot add garlic and onion, sauté for 3 minutes or until everything is golden then add in the guajillo chile and cook for 30 seconds on each side. Add the beans and simmer for 3-4 minutes. 2. Transfer everything to a blender with vegetable broth and a good pinch of salt and blend until smooth. Taste and add more salt if needed. 3. Clean the pan and add an additional 2 tablespoons oil. 4. Once hot, pan fry the corn tortillas for a few seconds on each side, fill with tofu cheese or any fillings of choice then fold in half and pour over hot beans, top with crema, cheese, avocado, cilantro and thinly sliced onion. Tofu cheese: 1. Place Cashews in a bowl then cover with hot water and let soak for 10 minutes or overnight. 2. In a pan over medium heat add a couple tablespoons oil. Once hot add onion and garlic. Sauté for 2-4 minutes or until everything is golden. Add the onion and garlic to the blender. 3. Drain the water from the cashews then add cashews to the blender along with half the tofu (about 8 ounces), lemon juice, non dairy milk, olive oil, salt, garlic powder & optional nutritional yeast. Blend until smooth. 4. Add the other half of the tofu to a bowl and using your hands, crumble the tofu. Add the blended mixture to the crumbled tofu and using a spoon mix to combine.