Ingredients
Dry
- 2 qty Russet potatoes (Peeled and finely diced)
- 1.5 cup Black beans (Cooked and rinsed (about one 15oz can))
- 1 medium White onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 12 qty Corn tortillas
Other
- 0.25 cup Vegan sour cream (For garnish)
- 0.25 cup Fresh cilantro (Roughly chopped, for garnish)
Wet
- 3 cup Salsa verde (Store-bought or homemade)
- 2 Tbsp Olive oil
- 0.5 cup Vegetable broth
Method
- 1. Preheat your oven to 375°F (190°C).
- 2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- 3. Add the minced garlic and cook for 1 more minute until fragrant.
- 4. Stir in the diced potatoes, cumin, salt, black pepper, and vegetable broth. Cover the skillet and let it cook for 10-12 minutes, or until the potatoes are fork-tender.
- 5. Remove the lid, add the black beans, and cook for another 2-3 minutes. Lightly mash the mixture with the back of a spoon to help it bind together. Remove from heat.
- 6. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds to make them pliable and prevent them from breaking.
- 7. Spread about 1/2 cup of salsa verde evenly across the bottom of a 9x13 inch baking dish.
- 8. Fill each tortilla with 2-3 tablespoons of the potato and bean mixture. Roll tightly and place seam-side down in the baking dish.
- 9. Pour the remaining salsa verde generously over the rolled enchiladas, ensuring the edges are covered so they do not dry out.
- 10. Bake uncovered for 15-20 minutes until the sauce is bubbly and the edges of the tortillas are slightly crispy.
- 11. Remove from the oven and let cool for 5 minutes. Garnish with vegan sour cream and fresh cilantro before serving.
Chef's notes
For a spicier kick, add a diced jalapeño to the onion and garlic mixture. You can also top the enchiladas with vegan mozzarella before baking if desired.