I have been cooking just about everything with a Mexican flair for the last few weeks. Maybe it’s because I just returned from Mexico or because it’s Cinco de Mayo this weekend and the pending celebration has got me in the mood. Regardless, my husband and I are always in the mood for Mexican food. Yum.
When I was thinking what recipe I should share for Cinco de Mayo, I headed into my kitchen and did a quick ingredients check. Low and behold, I had everything I needed to make my enchiladas. The trick to making a great vegan enchilada is achieving that creamy texture on the inside. In this recipe, the yukon gold potatoes mixed with black beans achieve just that.
I hope you enjoy this recipe as much as I do. But please beware… you can’t eat just one. I usually end up eating at least three in one sitting, then I wake up the next morning dreaming about the left-overs that are even better.
This recipe is:
- creamy
- savory
- flavorful
- satisfying
I often hear Cinco de Mayo called, “Cinco de Drinko,” so I included an awesome jalapeño margarita recipe here.
If you try this recipe, let me know! Leave a comment, rate it, and tag your photos with #chickfoodtv. I absolutely love seeing your creations.
roasted poblano, black bean & potato enchiladas
Ingredients
- 1 poblano pepper roasted, seeds removed and diced
- 4-5 small yukon gold potatoes peeled and roughly chopped
- 2 tsp grape seed oil
- 1/2 red onion diced
- 1-2 cloves garlic minced
- 2 15- oz cans black beans drained and rinsed
- 1 1/2 tsp cumin
- 1 1/2 teaspoon Mexican oregano Mexican Oregano
- salt to taste
- 1 1 lb, 12 oz can red enchilada sauce, divided
- 16 medium size tortillas I use a low-carb, half flour, half corn variety
- 1 cup vegan cheese shreds I use daiya or follow your heart
- TOPPINGS
- fresh cilantro chopped
- jalapeños sliced
- avocado
Instructions
POBLANO PEPPER
- ROAST. First roast your poblano chili. I do this on my gas stove top, using tongs and placing the chili directly on a burner on medium high heat. Turn the pepper every few minutes until the pepper blackened and blistered on all sides. Remove from stove top and put in a small bowl with a plate on top to steam the pepper, about 10 minutes. Remove pepper from bowl and scrape off the black burnt skin using the edge of a knife or a paper towel. Once skin is removed, cut off top and filet the pepper removing the seeds, then dice into small chunks, set aside.
FOR THE ENCHILADAS
- STEAM. Steam potatoes in a steamer basket above a boiling pot of water, cover and steam until the potatoes are fork tender, about 10-15 minutes. Mash potatoes and set aside.
- SAUTE. While potatoes are steaming, heat grape seed oil in a pan over medium heat. Add red onion and a pinch of salt and saute until translucent, about 3-4 minutes. Add garlic and saute another minute or until garlic becomes fragrant. Add poblano pepper, black beans, cumin, Mexican oregano, salt and 1/4 cup enchilada sauce to the pan. Saute about 5-7 minutes.
- COMBINE. Turn off heat and add the potatoes to mixture and mix well.
- PREHEAT. Preheat the oven to 350 degrees. Cover the bottom of a baking dishes with 1/2 cup of enchilada sauce. Fill each tortilla with approx. 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 12-15 minutes, until edges of tortilla start to lightly brown.
- REMOVE. Remove from the oven and add vegan cheese. Place back in the oven for another 10 minutes. The last few minutes turn the heat to a low broil to really melt the cheese.
- GARNISH. Top with fresh cilantro, avocado, jalapeño, and any optional toppings you are using.
- SERVE. Enjoy!
Notes
- This recipe makes a large batch. For a smaller batch just half ingredients.
- Can be stored in refrigerator covered for up to two days or freeze for up to 1 month.
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