Enfrijoladas with Avocado Mango Citrus Salad

One of the things I love about the Purple Carrot (a plant-based meal prep delivery service) is that the recipes inspire me to make something different from the usual fare. But, my favorite thing to do is to take the recipe and figure out how to keep the flavor but reduce or eliminate the oils or fats that don’t come from whole foods, and add more vegetables.

The following recipe is a variation of the Purple Carrot recipe for Mole Enfrijoladas.  I eliminated the oils, jalapeño and garlic (but feel free to add these ingredients if you prefer a hotter, spicier meal) and nuts but added mango, sweet Marzano tomatoes, cilantro, pumpkin seeds, and more onion to make a super tasty enfrijolada (a tortilla drenched in pureed black beans) on a bed of spinach with an Avocado Mango Citrus Salad.  Enfrijoladas with Avocado Mango Citrus Salad (serves 4)

Ingredients:

• 1 medium-sized red onion
• 1 15-ounce can black beans, drained and rinsed
• 1 tablespoon dry mole seasoning or Mexican mole seasoning or mild chili pepper
• 4 soft corn tortillas
• 1 6-ounce bag baby spinach
• 1 large navel orange
• 1 Champagne (ataulfo) mango
• 10 small Marzano (or sweet red cherry) tomatoes
• 1/4 cup chopped fresh cilantro leaves
• 1 avocado
• 4 teaspoons pumpkin seeds

Chop the red onion and place in a large skillet with 1/4 cup of water. Turn the heat on medium and cook for 4-5 minutes until the onions are softened.

Add the black beans and dry mole spice to the onion mixture along with 1 cup of water. Bring to a simmer and cook for about 5 minutes.

Remove the mixture from the heat and gently place in a food processor. Pulse 10-12 times until the mixture comes together but still has some texture. Pour back into the skillet and set aside.

Cut both ends of the orange off and then cut the sides down to expose the fruit. Cut into small bite size pieces and place in a medium-sized bowl.  Peel the mango and chop into small bite sized pieces and add to the orange pieces.  Chop the tomatoes into halves and then quarters and add to the fruit pieces.  Peel and core the avocado and then chop into small pieces.  Add the avocado to the fruit and tomatoes.  Add the chopped cilantro and sprinkle with a touch of salt. Blend gently and add another sprinkle of salt. Set aside.

Split the bag of baby spinach among the four plates.

Take one tortilla and place it on top of the black bean mixture in the skillet. Gently nudge it downwards then gently flip it with a pair of tongs. Spread a spoonful of the black bean mixture on the top and then fold in half. Fold again so that the tortilla is now quartered.

Gently transfer the tortilla to the top of the spinach leaves. Scoop a large spoonful of the black bean mixture over the top of the tortilla. Spread a 1/4 of the Avocado Mango Citrus Salad around the tortilla on the spinach leaves. Sprinkle 1 teaspoon of pumpkin seeds over the top of each plate and serve.