Plant-based lunch idea incoming...⏱️ We’re loving these Enfrijoladas by S+F recipe creator dorastable! The corn tortillas are filled with spicy chorizo and drenched in a creamy pinto bean sauce, topped with almond crema, onion, and cilantro. Can’t get much better than that🤤🌮 Here’s how to make them: Ingredients: 2 tablespoons vegetable oil, divided 1/3 large white onion, chopped (about ½ cup) 12oz vegan chorizo 2 cans (15 oz) pinto beans, drained ¾ cup vegetable broth or water 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 12 corn tortillas ½ cup almond crema or vegan sour cream ½ large red onion, thinly sliced ¼ cup chopped cilantro Instructions: 1. To make the filling, heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and cook until it is tender and translucent, 5 to 6 minutes. Add chorizo and cook until it is golden brown, 4 to 5 minutes. Set aside. 2. To make the sauce, in the blender, combine the beans, broth, salt, and pepper, and ...