Vegetarian Enchiladas (easily vegan)

[Guest guest]

Vegetarian Potato And Bean Enchiladas

 

1 pound potatoes, peeled and diced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1 tablespoon ketchup

1 pound fresh tomatillos, husks removed

1 large onion, chopped

1 bunch fresh cilantro, coarsely chopped, divided

2 (12 ounce) packages corn tortilla

1 (15.5 ounce) can pinto beans, drained

1 (12 ounce) package queso fresco, jack or soy cheese that melts

 

oil for frying

Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes

together with cumin, chili powder, salt, and ketchup, and place in an oiled

baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes.

Set aside to cool. Once cooled, puree with half of the cilantro until smooth.

Fry tortillas individually in a small amount of hot oil until soft.

Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill

tortillas with potato mixture, and roll up. Place seam side down in an oiled

9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread

remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.

 

 

 

 

 

[Guest guest]

I try to avoid potatoes but I wanted to share what I use in veg. enchiladas.

They're not vegan, though, sorry. Blue corn tortillas, mushrooms, cheese, cream

of mushroom, Hatch green chile. I also want to put corn and zuccini in the next

batch. They come out SO good too! Top wtih shredded lettuce and chopped

tomatoes. (Sour cream is good too)

 

I like to have a side of pinto beans with it, perhaps with red chile.