Nanas Amazing Enchiladas
2 tablespoons canola oil + more for tortillas
1 (15 1/2 ounce) can pinto beans, drained (I use Goya)
1 to 2 medium cloves garlic, crushed
2 tablespoons Mexican style chili powder
3/4 cup water
12 corn tortillas
8 ounces cheddar style vegan cheese
1. Heat oil in a medium sized sauce pan. Add beans to sauce pan, and spoon in garlic and chili powder; stir.
2. Using a potato masher, mash beans to desired consistency. It should be like a thick soup. I usually 1/2 mash, leaving some whole. Add water and stir, keep on medium to low heat.
3. In a medium sized pan, heat just enough oil to cover surface of pan. Add corn tortillas, and cook until they bubble and brown slightly on both sides.
4. When desired amount is cooked, add vegan cheese in the middle and roll the tortillas on a serving plate. Check on the beans, if they seem a bit dry, add more water, and spoon over the tortillas. Top with more vegan cheese, if desired. Enjoy!
Source of recipe: This is a variation of my grandmother's original recipe. She used to serve this with a meat-bean sauce to her large family in Mexico.