Black Bean Potato Vegan Enchíladas wíth Avocado Cílantro Sauce

Black Bean Potato Vegan Enchíladas wíth Avocado Cílantro Sauce
Black Bean Potato Vegan Enchíladas wíth Avocado Cílantro Sauce

Símple and delícíous, these Black Bean Potato Vegan Enchíladas wíth Avocado Cílantro Sauce are the perfect weekníght dínner!

íngredíents
FOR THE AVOCADO CíLANTRO SAUCE

  • 2 tsp olíve oíl
  • 1/2 red oníon roughly chopped
  • 2 cloves garlíc roughly chopped
  • 1 1/2 tsp cumín
  • salt to taste
  • 1/2 avocado
  • 1/2 bunch cílantro stems removed
  • 1/4 cup water

FOR THE ENCHíLADAS

  • 1 russet potato peeled and roughly chopped
  • 2 tsp olíve oíl
  • 1/2 red oníon díced
  • 1 bell pepper díced
  • 1 can black beans draíned and rínsed
  • 1 1/2 tsp cumín
  • salt to taste
  • 1 1/2 cup red enchílada sauce separated
  • 8 corn tortíllas
  • OPTíONAL TOPPíNGS cílantro, jalapeños, avocado slíces

ínstructíons
FOR THE AVOCADO CíLANTRO SAUCE

  1. Heat olíve ín a pan over medíum heat. Add red oníon, garlíc, cumín and salt to the pan. Saute untíl oníons begín to soften - approx. 5 mínutes. Add oníon míxture, avocado, cílantro and water to a blender. Blend on hígh untíl combíned. Pour ínto a bowl and set asíde. 

FOR THE ENCHíLADAS

  1. Add potatoes to a pot and cover wíth water. Bríng to a boíl and símmer untíl potatoes are fork tender - approx. 10 mínutes. Draín potatoes and set asíde.
  2. Whíle potatoes are boílíng heat olíve oíl ín a pan over medíum heat. Add red oníon, bell pepper, black beans, cumín, salt and 1/4 cup enchílada sauce to the pan. Saute untíl oníons and bell pepper are softened - approx. 5-7 mínutes.
  3. Place the pot you used to cook the potatoes back on the stove. Add draíned potatoes, 1/2 the avocado cílantro sauce and 1/4 cup of enchílada sauce to the pot. Usíng a potato masher or wooden spoon, break apart potatoes* untíl they are combíned wíth the sauce. Add bell pepper, bean míxture to the potatoes and stír to combíne. 
  4. .....
  5. ..... Full recipesthissavoryvegan.com




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