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| 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
- 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
- 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.
- 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.
- 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.
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- ..... Full recipes : thissavoryvegan.com
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