Prep time 10 minutes | Cook Time 25 minutes
If the saying is true “you are what you eat”, our family is a bunch of potatoes lol. I mean you got golden, sweet, japanese, even purple- the options are endless. It’s no wonder these enchiladas have become a staple that fits so well into our rotation. Whether we’re using leftover roasted or steaming some fresh, they are an easy but so, so delicious weeknight 30 minute meal.
Ingredients:
2 medium potatoes (japanese sweet are my favorite, but whatever you have works!)
2 cloves of garlic (minced)
1 tsp avocado oil
1-2 bell peppers (chopped)
1 small red onion (chopped)
1 can black beans (drained)
1 tsp cumin
1 tsp chili powder
¼ tsp cayenne
1 jar enchilada sauce. Red, green, or christmas style- whatever your jam is!
6 corn or flour tortillas
Preheat oven to 350. Chop potatoes and steam until soft without being mushy- about 10 minutes. While those are steaming, cut up all of your veggies and heat your avocado oil in a pan. Sautee garlic, onion, peppers, until onions are translucent. Then, add spices, black beans, potatoes, and ⅓ jar of enchilada sauce. (If you’re not plantbased, here is where you would add shredded chicken, ground turkey, or ground beef)
Once combined, lightly coat a 9x13 baking dish with avocado oil and add a few spoonfuls of enchilada sauce to the bottom of the dish. Place one tortilla at a time in the dish like a taco shell, fill with black bean & potato mixture, and roll. Then continue with your next tortilla until the baking dish is full! Cover with remaining enchilada sauce, and bake for 10-15 minutes. (feel free to add cheese if you prefer!)
Freeze leftovers like us and enjoy next week! Tag me so I can see all of your creations @emilyloutz !