Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
I made these the other night and they turned out pretty tasty. Pretty standard vegan enchilada recipe, so I added some extra flair. I made a cilantro garlic cashew crema along with homemade raw cotija “cheese” made with almonds. These keep really well in the fridge and my husband and I enjoyed them for a few meals this week!
Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
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.
get the full intructions @ thissavoryvegan.com
0 Response to "Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce"
Post a Comment