Vegan frijoles Zacatecanos
This recipe was designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. Our collaboration celebrates plant-based cooking and simple, healthy, abuela-approved meals at home. You can typically find avocado leaves at Mexican grocery stores or online.
What you’ll need
- 1-½ cups dried Flor de Junio beans or other beans of Mexican origin
- 1 avocado leaf
- 1 bay leaf
- Salt to taste
- 2 Roma tomatoes, quartered
- 2 tbsp neutral flavored oil, plus more for cooking
- ½ yellow onion, chopped
- 2 tbsp Todo Verde Carnitas seasoning
- 1 medium poblano chile, chopped
- 1 tbsp refined coconut oil
- 2 tbsp nutritional yeast
- ½ cup vegan cheese, grated, plus more for serving
- Tortilla chips, for serving
Prepare the beans: Add beans to a pressure cooker with avocado leaf, bay leaf, 4 cups water, and salt to taste and cook for 40 minutes. Once the beans are cooked and tender, drain and reserve the cooking liquid.
Make the tomato mixture: Add the tomato to a blender with ½ cup of water and salt to taste. Blend until smooth and set aside. Preheat a skillet to medium heat and add oil until hot and shimmering. Add onion and a pinch of salt and cook for about 3-5 minutes until onion is slightly seared and softened. Add Carnitas seasoning and cook for an additional 2 minutes until the mixture becomes aromatic. Add blended tomatoes to the skillet with the onions and simmer for 10-15 minutes on medium low heat until the flavors meld and the mixture reduces, stirring occasionally.
Cook the poblano chile: Preheat a pan to medium heat, and add a drizzle of oil until hot and shimmering. Add chopped poblano and cook for 5-7 minutes until tender and seared. Remove from the heat and set aside.
Mash and season the beans: In the same pan used for the poblano, over medium heat add the coconut oil until rendered. Add the drained beans and starting with 1 cup of the reserved cooking liquid, mash with a bean masher until you have a smooth yet slightly chunky consistency. Using additional cooking liquid as needed to smooth out the mixture. Add the tomato and onion mixture, and the nutritional yeast, and ½ cup of grated cheese. Mix until fully incorporated and simmer for 3 minutes.
Serve: Serve beans in a statement pan or serving bowl, and garnish with additional grated cheese and the seared poblano. Serve with tortilla chips for dipping.