BLACK BEAN POTATO VEGAN ENCHILADAS WITH AVOCADO CILANTRO SAUCE
Wednesday, May 1, 2019
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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!
Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!
Enchiladas are one of those staple meals I could eat once a week.
There are so many options when it comes to filling and sauces.
The tricky part when making enchiladas vegan is getting a creamy texture without any cheese.
And I’ve told you more than once about my lack luster feelings about vegan cheese.
With both of my other enchilada recipes (Black Bean Green Chili Enchiladas and Vegan Enchilada Casserole) I used my Vegan Jalapeño Cream Sauce to get that creamy texture.
But I know everyone isn’t as much of a spice addict as me.
So I wanted to create a new recipe for people who want a more tame recipe.
But don’t worry, there is still plenty of flavor going on in these bad boys.
And most of that flavor is coming from the avocado cilantro sauce. Grilled onions, fresh cilantro and creamy avocado are blended up with some spices to make a sauce that is to die for.
These enchiladas are hearty and healthy – perfect for meal prepping or a weeknight dinner!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
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.
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