Instructions

1. You’ll need to start this recipe one evening before bed. If you have a crockpot that’s even better.
2. Put uncooked beans, filtered water, 3/4 head of garlic, and sea salt in pot.
   Crockpot: cook on low for 8-10 hours.
   Stovetop: cook to boil on high for 10 minutes; reduce heat to low for 2 hours; Cook longer if needed.
3. Once you’re ready to make the enfrijoladas, you’ll want to cook the remaining garlic cloves (minced) in oil.
4. Add oil and garlic to beans. With a hand immersion blender, blend until liquified.
5. Add about 1/2 inch worth of oil to a pan. Heat up pan on medium to low. After about 3 minutes, test the edge of a tortilla. If it sizzles, the pan is ready to fry!
6. Add tortilla to pan. Let cook on one side for 30 seconds to 1 minute. Flip tortilla with a fork.
7. Once cooked on both sides, put tortilla on plate with paper towel on top (to soak up excess oil. Stack up fried tortillas on top of one another.
8. Arrange your area so you have the plate of tortillas first (from left to right), next the pot with beans inside, and last another plate with nothing on it.
9. Dip each tortilla in beans quickly. Make sure to get both sides. It’s okay if where you’re grabbing the tortilla from doesn’t get any beans on it. That’ll be your starting point when you roll them up.
10. Lay the bean-dipped tortilla on empty plate. Add cheese to one side and roll it up. Repeat and line up enfrijoladas on another plate (yes, I know, I used a lot of plates in this recipe). Top with pico de gallo, sour cream, and sliced avocado.
11. Vegan Sour Cream: Combine 2 small (5.3 oz) Kite Hill plain yogurt containers with 2 tbsp almond milk and 1 tsp sea salt (or to taste).
12. Pico de Gallo: Chop up 1/2 large onion, 1 serrano or jalapeno pepper, 2 tsp cilantro, 1 medium tomato. Combine in a bowl with 1/2 tsp sea salt (or to taste).