Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce
recipe by This Savory Vegan (thank you)
Simple ând delicious, these Blâck Beân Potâto Vegân Enchilâdâs with Âvocâdo Cilântro Sâuce âre the perfect weeknight dinner!
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
v 1 russet potâto peeled ând roughly chopped
v 2 tsp olive oil
v 1/2 red onion diced
v 1 bell pepper diced
v 1 cân blâck beâns drâined ând rinsed
v 1 1/2 tsp cumin
v sâlt to tâste
v 1 1/2 cup red enchilâdâ sâuce sepârâted
v 8 corn tortillâs
v OPTIONÂL TOPPINGS cilântro, jâlâpeños, âvocâdo slices
Instructions
1. FOR THE ÂVOCÂDO CILÂNTRO SÂUCE
2. 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.
3. visit thissavoryvegan.com@Black Bean Potato Vegan Enchiladas with Avocado Cilantro Sauce for full recipe