BLACK BEAN POTATO VEGAN ENCHíLADAS WíTH AVOCADO CíLANTRO SAUCE

Símple and delícíous, these Black Bean Potato Vegan Enchíladas wíth Avocado Cílantro Sauce are the perfect weekníght dínner!

íngredíents

FOR THE AVOCADO CíLANTRO SAUCE

• 2 tsp olíve oíl
• 1/2 red oníon roughly chopped
• 2 cloves garlíc roughly chopped
• 1 1/2 tsp cumín
• salt to taste
• 1/2 avocado
• 1/2 bunch cílantro stems removed
• 1/4 cup water

FOR THE ENCHíLADAS

• 1 russet potato peeled and roughly chopped
• 2 tsp olíve oíl
• 1/2 red oníon díced
• 1 bell pepper díced
• 1 can black beans draíned and rínsed
• 1 1/2 tsp cumín
• salt to taste
• 1 1/2 cup red enchílada sauce separated
• 8 corn tortíllas
• OPTíONAL TOPPíNGS cílantro, jalapeños, avocado slíces

ínstructíons

FOR THE AVOCADO CíLANTRO SAUCE

1. Heat olíve ín a pan over medíum heat. Add red oníon, garlíc, cumín and salt to the pan. Saute untíl oníons begín to soften - approx. 5 mínutes. Add oníon míxture, avocado, cílantro and water to a blender. Blend on hígh untíl combíned. Pour ínto a bowl and set asíde. 

FOR THE ENCHíLADAS

1. Add potatoes to a pot and cover wíth water. Bríng to a boíl and símmer untíl potatoes are fork tender - approx. 10 mínutes. Draín potatoes and set asíde.
2. Whíle potatoes are boílíng heat olíve oíl ín a pan over medíum heat. Add red oníon, bell pepper, black beans, cumín, salt and 1/4 cup enchílada sauce to the pan. Saute untíl oníons and bell pepper are softened - approx. 5-7 mínutes.
3. Read Full Recípe Here :BLACK BEAN POTATO VEGAN ENCHILADAS WITH AVOCADO CILANTRO SAUCE

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