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. 

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!