These vegetarian enchiladas will fill you up, make for satisfying leftovers, and are pleasant for infants, toddlers, youngsters, and adults!
Black Bean & Candy Potato Enchiladas
I really like an enchilada. Earlier than I ended consuming meat, I’d order hen enchiladas each time I noticed them on the menu. One thing about enchilada sauce – I might slurp it up with a spoon! The Italian in me would dip bread in it, if I might (tortilla chips work!)
Now I make veggie enchiladas nonstop and I feel I discovered the profitable mixture: candy potatoes and black beans. I really like coronary heart wholesome beans, superfood candy potatoes, and with a nutrient dense tortilla (like ones from Siete Meals), these usually are not solely flavorful however a nourishing meal choice.
Phrase to the sensible: ensure you purchase delicate enchilada sauce. I made that mistake as soon as and watched my youngsters faces gentle up in horror! They don’t do spice properly.
A inexperienced enchilada sauce would work properly too right here to modify it up. Within the wintertime, butternut squash can be good. The prep technique (steam in a pan) can be the identical.
These are meal prep pleasant, too – you’ll be able to totally prepare dinner them, portion them out into containers and save them for weeklong lunches or dinners. Simply be sure that so as to add the avocado final, as it can brown!
What are you favourite methods to eat enchiladas?
black bean & candy potato enchiladas
Servings 4 folks
- 2 massive candy potatoes, peeled (or 3 medium)
- 1 15.5-ounce can black beans, drained and rinsed
- 1 teaspoon taco seasoning
- salt and pepper
- 8 tortillas (I used Siete model)
- 1 15-ounce can enchilada sauce (I like Hatch delicate)
- 1-2 cups shredded Mexican cheese mix
- 1 massive ripe avocado, peeled, pitted, and diced
- 1 handful cilantro leaves
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Preheat the oven to 400 levels.
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In a big, large skillet add the candy potatoes and 1 cup of water, cowl, and let prepare dinner till candy potatoes are comfortable sufficient to be mashed with a fork however not completely mush. Mash the candy potatoes till chunky (once more, not completely mush) after which add within the black beans, taco seasoning, season with salt and pepper, and stir properly to mix. Take away from warmth.
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In the meantime, as candy potatoes prepare dinner, heat up the tortillas till pliable. Put aside. Additionally, pour half of the enchilada sauce into the underside of a big baking dish, spreading evenly.
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As soon as candy potato and black bean mash is finished, add about 1/3 cup of the combination right into a warmed tortilla, high with a pinch (a couple of tablespoon) of cheese, roll, and place, seam facet down, within the baking dish (on high of the enchilada sauce.) Proceed till all tortillas are used. High the rolled tortillas with leftover candy potato combination and pour over the remaining enchilada sauce. High with desired quantity of cheese (I like to make use of about 1 cup, however if you happen to like cheesier, use extra cheese) and bake within the oven for 10 minutes or till cheese is bubbly and melted. High with avocado and cilantro and serve.
