Potato and Black Bean Enchiladas

I think we all know by now that I love enchiladas. Every time I make them I do it a different way. This time I wanted to give the potato burrito a try, and it turned out delicious paired with my homemade salsa, my homemade cheese sauce, homemade enchilada sauce (all three recipes are inside this post) and some blue corn chips. This seriously makes a ton of food, so be prepared to not cook for a while after you make this, or be prepared to have a food baby because you can’t stop yourself from eating it all the first day.

 

 

First off, we’ll start with all of the recipes I promised in the title :

 

Salsa and Cheese Sauce can be found here :

http://homevegan.com/2012/09/haystacks/

 

Enchilada Sauce can be found here :

http://homevegan.com/2012/09/black-bean-spinach-enchiladas-with-quick-tasty-sauce/

 

Ingredients for this enchilada recipe :

 

  • 4 potatoes, skinned and cubed
  • 1 green bell pepper, chopped
  • 1/2 to 1 whole onion, chopped
  • 1/3 packet of chili seasoning mix, or taco seasoning mix
  • 1 can of black beans, drained
  • 1 cup of corn
  •  4 tsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • 8 flour tortillas
  • 1 can of enchilada sauce, or 1 recipe of homemade enchilada sauce
  • cilantro, for garnish
  • 3 scallions, chopped, for garnish
  • 1 small can of black olives, for garnish
  • shredded vegan cheese, such as Daiya, for garnish

 

To Make :

 

Bring a large pot of salted water to a boil. Boil cubed potatoes until tender, about 10 minutes. Drain and mash potatoes. I mashed mine all of the way, but I’d suggest only mashing half of them, and leaving the other half chunky so you won’t get a pasty texture.

 

Preheat oven to 350 while you prepare the enchiladas.

Fry onion and pepper together with 1/3 packet of chili seasoning mix, or taco seasoning until tender and fragrant.

Mix potatoes, black beans, corn, pepper and onion, and 1/3 cup to 1/2 cup of enchilada sauce together in a bowl. Again, you don’t want it to be pasty, so add your reserved chunky potatoes in last after you mix everything else together well.

Assemble your enchiladas by adding the filling to the burritos, rolling them, and placing them in a 9×13″ greased baking pan.

I filled each burrito pretty heavily, probably around 3/4 cup per burrito, some maybe even a whole cup.

Once you have the burritos rolled and in the pan, cover them in enchilada sauce and bake for 10 minutes.

Take out of the oven and garnish with whatever you’d like. I used cilantro, olives, a touch of Daiya, and some scallions.

Bake for 15 more minutes, and enjoy! 

 

 

 

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