Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce

Simple and delicious, these common bean Potato vegetarian Enchiladas with Avocado Cilantro Sauce square measure the right nighttime dinner!

Enchiladas square measure one among those staple meals I may eat once every week. There square measure such a lot of choices once it involves filling and sauces. The tough half once creating enchiladas vegetarian is obtaining a creamy texture with none cheese. And I’ve told you quite once concerning my lack luster feelings concerning vegetarian cheese.

With each of my different dish recipes (Black Bean inexperienced Chili dishs and vegetarian Enchilada Casserole) I used my vegetarian Jalapeño bechamel to induce that creamy texture. however i do know everybody isn’t the maximum amount of a spice addict as Pine Tree State. thus I wished to form a brand new formula for those who need a additional tame formula.

But don’t worry, there's still lots of flavor occurring in these unhealthy boys. And most of that flavor is coming back from the avocado cilantro sauce. Grilled onions, contemporary cilantro and creamy avocado square measure amalgamated up with some spices to form a sauce that's to die for.

Ingredients

FOR THE AVOCADO CILANTRO SAUCE

• 2 tsp olive oil
• 1/2 red onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 1/2 tsp cumin
• salt to taste
• 1/2 avocado
• 1/2 bunch cilantro stems removed
• 1/4 cup water

FOR THE ENCHILADAS

• 1 russet potato peeled and roughly chopped
• 2 tsp olive oil
• 1/2 red onion diced
• 1 bell pepper diced
• 1 can black beans drained and rinsed
• 1 1/2 tsp cumin
• salt to taste
• 1 1/2 cup red enchilada sauce separated
• 8 corn tortillas

OPTIONAL TOPPINGS cilantro, jalapeños, avocado slices

Instructions

FOR THE AVOCADO CILANTRO SAUCE

1. Heat olive in a pan over medium heat. Add red onion, garlic, cumin and salt to the pan. Saute until onions begin to soften - approx. 5 minutes. Add onion mixture, avocado, cilantro and water to a blender. Blend on high until combined. Pour into a bowl and set aside. 

FOR THE ENCHILADAS

1. Add potatoes to a pot and cover with water. Bring to a boil and simmer until potatoes are fork tender - approx. 10 minutes. Drain potatoes and set aside.
2. While potatoes are boiling heat olive oil in a pan over medium heat. Add red onion, bell pepper, black beans, cumin, salt and 1/4 cup enchilada sauce to the pan. Saute until onions and bell pepper are softened - approx. 5-7 minutes.
3. Place the pot you used to cook the potatoes back on the stove. Add drained potatoes, 1/2 the avocado cilantro sauce and 1/4 cup of enchilada sauce to the pot. Using a potato masher or wooden spoon, break apart potatoes* until they are combined with the sauce. Add bell pepper, bean mixture to the potatoes and stir to combine. 
4. Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds. Cover the bottom of a baking dish with 1/2 cup of enchilada sauce. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 20 minutes. Remove from the oven and allow enchiladas to cool for 5 minutes. Top with remaining avocado cilantro sauce and any optional toppings you are using. Serve and enjoy

Recipe From : This Savory Vegan