Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce Recipe


Simple and delicious, these Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce are the perfect weeknight dinner!


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, jalapeƱos, 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. Visit Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce @ thissavoryvegan.com for full instructions.

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