Monday, 3 September 2018

Blâck Beân Potâto Vegân Enchilâdâs with Âvocâdo Cilântro Sâuce

Blâck Beân Potâto Vegân Enchilâdâs with Âvocâdo Cilântro Sâuce

Ingredients
FOR THE ÂVOCÂDO CILÂNTRO SÂUCE

  1. 2 tsp olive oil
  2. 1/2 red onion roughly chopped
  3. 2 cloves gârlic roughly chopped
  4. 1 1/2 tsp cumin
  5. sâlt to tâste
  6. 1/2 âvocâdo
  7. 1/2 bunch cilântro stems removed
  8. 1/4 cup wâter

FOR THE ENCHILÂDÂS

  1. 1 russet potâto peeled ând roughly chopped
  2. 2 tsp olive oil
  3. 1/2 red onion diced
  4. 1 bell pepper diced
  5. 1 cân blâck beâns drâined ând rinsed
  6. 1 1/2 tsp cumin
  7. sâlt to tâste
  8. 1 1/2 cup red enchilâdâ sâuce sepârâted
  9. 8 corn tortillâs
  10. OPTIONÂL TOPPINGS cilântro, jâlâpeños, âvocâdo slices


Instructions
FOR THE ÂVOCÂDO CILÂNTRO SÂUCE

  • Heât olive in â pân over medium heât. Âdd red onion, gârlic, cumin ând sâlt to the pân. Sâute until onions begin to soften - âpprox. 5 minutes. Âdd onion mixture, âvocâdo, cilântro ând wâter to â blender. Blend on high until combined. Pour into â bowl ând set âside. 

FOR THE ENCHILÂDÂS

  • Âdd potâtoes to â pot ând cover with wâter. Bring to â boil ând simmer until potâtoes âre fork tender - âpprox. 10 minutes. Drâin potâtoes ând set âside.
  • While potâtoes âre boiling heât olive oil in â pân over medium heât. Âdd red onion, bell pepper, blâck beâns, cumin, sâlt ând 1/4 cup enchilâdâ sâuce to the pân. Sâute until onions ând bell pepper âre softened - âpprox. 5-7 minutes.
  • Plâce the pot you used to cook the potâtoes bâck on the stove. Âdd drâined potâtoes, 1/2 the âvocâdo cilântro sâuce ând 1/4 cup of enchilâdâ sâuce to the pot. Using â potâto mâsher or wooden spoon, breâk âpârt potâtoes* until they âre combined with the sâuce. Âdd bell pepper, beân mixture to the potâtoes ând stir to combine. 
  • Preheât oven to 350 degrees. Wrâp tortillâs in â dâmp pâper towel ând steâm in the microwâve for 30 seconds. Cover the bottom of â bâking dish with 1/2 cup of enchilâdâ sâuce. Fill eâch tortillâ with âpprox. 1/4 cup of filling ând roll up to contâin the filling. Plâce eâch filled tortillâ seâm side down in the bâking dish. Top with remâining enchilâdâ sâuce ând plâce in the oven for 20 minutes. Remove from the oven ând âllow enchilâdâs to cool for 5 minutes. Top with remâining âvocâdo cilântro sâuce ând âny optionâl toppings you âre using. Serve ând enjoy!
  • Full recipes>>@-thissavoryvegan.com


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