Candy Potato Black Bean Enchiladas are easy and comforting. The hearty filling cooks all collectively in a single skillet, after which they bake to perfection within the oven, for a simple vegetarian dinner. No store-bought enchilada sauce required!
I initially posted this recipe again in 2013, however that was earlier than I examined and double-tested recipes to verify they’re fool-proof. So, these wanted to be revisited!
The ensuing recipe is ultra-flavorful and scrumptious, and I’m particularly happy with the simplicity of the enchilada sauce. No want to interrupt out one other skillet to make a do-it-yourself model; this one comes collectively in simply seconds in a blender.
Components You’ll Want
What’s in Candy Potato Enchiladas?
- Candy potatoes
- Black beans
- Pink onion
- Diced tomatoes with inexperienced chilies
The filling is surprisingly fast and simple to arrange, then you definitely simply roll it up in your favourite tortillas, high it off with a sauce, and bake till all the pieces is piping sizzling.
I’ve purposefully stored this recipe dairy-free and vegan, but when your loved ones prefers a tacky enchilada, you possibly can definitely sprinkle shredded cheese excessive of this earlier than you bake!
Easy methods to Make Enchiladas
1. Saute. Warmth the olive oil in a big skillet over medium warmth, and saute the onion till it’s softened, about 5 minutes.
Add within the garlic and cumin, and stir for yet another minute, simply till it’s aromatic.
2. Full the filling. Add the candy potatoes, black beans (put aside a 1/4 cup beans for the sauce), diced tomatoes and salt to the pan, and produce the liquid to a simmer. As soon as it’s simmering, decrease the warmth and canopy the pan, letting the candy potatoes prepare dinner till they’re simply mashed with a fork, about 15 to twenty minutes.
Stir often, so nothing sticks to the underside of the pan.
3. Make the enchilada sauce. Whereas the filling is cooking, you may make my super-easy enchilada sauce by including a jar of salsa to a blender, together with the reserved black beans, and floor cumin.
The beans assist to thicken up the sauce, similar to flour does in conventional recipes, however this model is even simpler! Pour 3/4 cup of the sauce into the underside of a 9-by-13-inch baking dish, and unfold it out evenly.
4. Fill the tortillas. When the candy potatoes are tender, mash the filling within the skillet with fork, to assist all of it meld collectively. You don’t need it completely clean, but it surely’s good if it sticks collectively a bit.
You need to use cassava or corn tortillas to maintain this recipe gluten-free, or you should use easy flour tortillas in case you don’t want a gluten-free recipe. I used Cassava tortillas within the pictures right here, which labored superbly!
Rapidly heat every tortilla on a skillet over medium warmth for 15 to 30 seconds on both sides. This can soften them up, in order that they don’t crack as you roll them.
Add a beneficiant quantity of filling into the middle of every tortilla (see pictures for reference), then roll it up and place it seam-side-down within the pan ready with enchilada sauce. Repeat with the remaining filling, till you’ve crammed the pan and used up your tortillas.
Observe: The package deal I used got here with 8 tortillas, and I had sufficient filling to most likely fill 2 extra tortillas. The quantity of filling will range primarily based on the scale of your candy potato, and the way a lot filling you add to every tortilla, however you probably have leftovers, you possibly can both make 2 further roll-ups you probably have sufficient tortillas, or save them as a burrito bowl filling or salad topping for an additional meal later.
Observe: Whereas the enchiladas are baking, you possibly can whip up a batch of Nacho Cheese Sauce, in case you’d like a creamy, dairy-free topping. I like so as to add this sauce after baking, so it gained’t dry out within the oven.
5. Bake. Cowl the rolled-up tortillas with the remaining enchilada sauce, after which bake at 350ºF for 25 to half-hour, till they’re piping sizzling.
Let the enchiladas cool within the pan for 10 minutes, then serve heat with the cheese sauce on high, together with diced avocado and recent cilantro on high, if desired.
Candy Potato Black Bean Enchiladas
These Vegan Enchiladas are loaded with hearty candy potatoes and black beans, and topped with the simplest do-it-yourself enchilada sauce. The filling cooks in a single skillet for a comforting vegetarian meal!
- 1 tablespoon olive oil
- 1 small pink onion , chopped
- 2 garlic cloves , minced
- 1 teaspoon floor cumin
- 1 (15 oz.) can diced tomatoes with inexperienced chilies
- 1 medium candy potato , peeled and lower into 1/2-inch items
- 1 teaspoon high-quality sea salt
- 1 (15 oz.) can black beans (reserve a 1/4 cup for sauce)
- 16 ounces salsa
- 1/2 teaspoon floor cumin
- 8 to 10 tortillas (7-inch or related)
- 1 batch Vegan Nacho Cheese Sauce (non-compulsory topping)
- 1/2 avocado (non-compulsory topping)
- recent cilantro (non-compulsory topping)
Preheat the oven to 350ºF. Warmth the olive oil in a big skillet over medium-high warmth, and saute the onion till softened, about 5 minutes. Add within the garlic and cumin, and stir till aromatic, about yet another minute.
Add the diced tomatoes and inexperienced chilies to the pan (don’t drain– you need the juices right here!), together with the candy potatoes, salt, and many of the drained and rinsed black beans. Remember to save a 1/4 cup of beans for the enchilada sauce. Stir nicely, and produce the combination to a simmer. Decrease the warmth, and canopy the pan to let the candy potatoes prepare dinner till they’re simply mashed with a fork, about 15 to twenty minutes.
Whereas the filling is cooking, put together the enchilada sauce. Add the reserved 1/4 cup of black beans to a blender, together with the salsa and cumin. Mix till clean, then pour 3/4 cup of the sauce into the underside of a 9-by-13-inch baking dish.
When the candy potatoes are tender, use a fork to mash them, so the filling will stick collectively nicely. Should you’re utilizing a corn or cassava tortilla, warmth a dry skillet over medium warmth. Place a tortilla on the skillet for 15 to 30 seconds on both sides, so it is simple to roll. (They may break in case you do not do that first!)
Add among the filling to the middle of the nice and cozy tortilla, then roll it up and place the roll within the ready pan, seam-side-down. Repeat with the remaining tortillas and filling, warming up every tortilla as you go so its straightforward to roll. (You possibly can skip heating them in case you use flour tortillas, as they do not tear too simply.)
Pour the remainder of the enchilada sauce excessive of the rolled-up tortillas, and unfold it out evenly so the shells are coated. Bake at 350ºF for 25 to half-hour.
Whereas the enchiladas are baking, you possibly can put together the non-compulsory toppings, together with the vegan nacho cheese sauce, if you would like a creamy topping. When the enchiladas are accomplished cooking, allow them to cool for five minutes, then serve heat with the toppings. Leftovers may be saved in an hermetic container within the fridge for as much as 4 days.
Vitamin info is for two tortilla roll ups, with sauce, however with out the non-compulsory toppings. This can range vastly primarily based on the kind of tortilla you employ, so it is simply an estimate and never a assure.
Energy: 463kcal | Carbohydrates: 77g | Protein: 16g | Fats: 12g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Sodium: 2246mg | Potassium: 1308mg | Fiber: 16g | Sugar: 13g | Vitamin A: 8731IU | Vitamin C: 21mg | Calcium: 203mg | Iron: 7mg
Replace word: I used to serve this filling in thinly sliced zucchini as an alternative of utilizing a tortilla in any respect. Be happy to strive that in case you’d wish to! You possibly can see an (previous) picture of my technique under.
Should you strive these Candy Potato Enchiladas, please depart a remark and star ranking under letting me understand how you want them. I can’t wait to listen to what you assume!
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