Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!
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
- 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
- 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.
- 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.
For full instructions please visit: www.thissavoryvegan.com
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