Vegan Black Bean & Potato Enchilada

Vegan Black Bean & Potato Enchiladas

When craving both something light and something Mexican try these vegan and gluten free enchiladas. The potatoes add a bit of texture and enough that even meat lovers won’t need meat to be added in. I added a bit of fresh jalapeños and some tabasco sauce on top to give a bit more kick with each bite.

Serves 4 (8 enchiladas)

Ingredients:

Vegan Enchilada

Sauce-

1 cup diced tomatoes
½ -8oz can tomato sauce
½ tsp salt
3 dried chipotle chile peppers
1 clove garlic, minced
1  Tbs cumin
1 Tbs sunflower oil
1 cups vegetable broth
¼ cup minced red onion
½ -6oz can tomato paste

Enchiladas-

1 large potato diced
1 Tbs sunflower oil
Corn tortillas
1-8oz can black beans
2 cups nondairy shredded cheese

Directions:

  1. Combine all sauce ingredients in a saucepan and simmer over medium heat until the chile peppers are plump and rehydrated, approximately 20 minutes. Stir until well combined and let cool.
  2. Over medium-high heat, stirring frequently, sauté the potatoes in sunflower oil until lightly golden brown. Remove from heat and let cool.
  3. Preheat oven to 350°F and lightly grease baking dish (9X13in). Pour about ½ cup of sauce onto a large, rimmed plate or bowl.  Set up tortillas, potatoes, black beans, and cheese to assemble enchiladas.
  4. Dip one corn tortilla in sauce till both sides are completely covered. Transfer tortilla to a clean plate and fill with 2 Tbs of potatoes, black beans, and cheese. Roll up and place in baking dish seam side down. Repeat with other tortillas until all tortillas are filled and tucked snugly in the baking dish. Cover tortillas with remaining sauce until well covered and sprinkle remaining cheese on top.
  5. Bake uncovered, for about 20 minutes or until the tortillas become slightly crisp on top. Serve warm.
Nutritional Facts: per serving
236 cal; 8g protein; 6g total fat (0g sat fat); 40g carb; 0mg chol; 536mg sod; 6g fiber; 3g sugars
*This recipe is based off of  a recipe from Great Gluten-Free Vegan Eats by Allyson Kramer

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