The key to keeping the tortillas from splitting while rolling is to use the freshest and best-quality corn tortillas you can find. Generally they should just include corn, salt, and maybe a touch of lime juice. I always have luck locating these at Mexican groceries or even at Trader Joe’s and recommend sourcing your tortillas there if you have one nearby.
Black Bean, Potato & Cheese Enchiladas
Servings
12 Servings
Ingredients
- 1 cup 240 g diced canned tomatoes, drained
- 1 can 8 ounces, or 225 g tomato sauce
- ½ to 1 teaspoon sea salt
- 3 dried chile peppers guajillos or chipotles
- 2 cloves garlic minced
- 1 tablespoon 15 ml olive oil
- 2 cups 470 ml vegetable broth
- ¼ cup 40 g minced red onion
- 1 can 6 ounces, or 170 g tomato paste
- 2 cups 220 g diced potatoes (dice small for faster cooking)
- 1 tablespoon 15 ml olive oil
- Dash or two of salt
- 12 corn tortillas
- 1 can 15 ounces, or 420 g black beans, drained
- 2 cups 230 g nondairy shredded cheese, such as Daiya brand pepper jack
Instructions
- To make the sauce: Combine all the sauce ingredients in a saucepan and simmer over medium heat until the chile peppers are plump and rehydrated, about 20 minutes. Let cool and then process in a blender until very smooth.
- To make the enchiladas: Over medium-high heat, sauté the potatoes in olive oil with the salt until lightly golden brown, stirring often to prevent sticking. Remove from the heat and let cool briefly.
- Preheat the oven to 350°F (180°C, or gas mark 4) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
- Pour about ½ cup (120 ml) of the enchilada sauce onto a large, rimmed plate or bowl. Have the rest of your ingredients, plus a large clean plate, lined up to assemble the enchiladas.
- Dip one corn tortilla into the sauce, ensuring both front and back are completely covered with sauce. Transfer the single tortilla to a clean plate and fill with about 2 tablespoons (28 g) each of cooked potatoes, black beans, and cheese. Roll up to close and place in the baking dish seam side down. Repeat until all the tortillas are dipped, filled, and rolled, tucking each enchilada snugly into the baking dish. The proximity of the enchiladas should be enough to keep them from unrolling. Cover the enchiladas with the remaining sauce and sprinkle with any remaining cheese, if desired.
- Bake, uncovered, for about 20 minutes or until the tortillas become slightly crispy on top. Serve hot.
Yes, of course will work with real dairy cheese too.
hi,
love the recipe! will definately try it for the 9 days. will it work with dairy cheeses also?
Sorry..please disregard my previous comment. I just noticed I was on a kosher page and not a vegetarian page. Veg Times shared the link and I just assumed I was on there site >.< Recipe looks great though. Trying it tomorrow
This looks amazing! I have it cooking right now and my house smells awesome! It was so easy to make, also!