Black Bean, Potato & Cheese Enchiladas

jamiegeller.com

Peaceful Vegan

Always vegan. The easier, the better.

subheading: Enchilada Sauce:

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

subheading: For Enchiladas:

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

Directions at jamiegeller.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer