If you love enchiladas, this black bean potato enchiladas recipe is for you! Made with a fresh avocado cilantro sauce, and potatoes, bell peppers and beans, these tasty enchiladas will satisfy even the pickiest of Mexican food lovers. If you have someone among your family or friends who doesn’t like cilantro, you can omit it from the enchilada toppings and from the sauce. Use a whole avocado, instead of half, in the Avocado Cilantro Sauce.
Before starting this recipe, you first need to boil the potatoes. The first time I made them, I didn’t read through the recipe thoroughly. Stopping mid-recipe to boil potatoes is not fun. So first, boil your potatoes! The cooking time for the recipe, 40 minutes, includes the boiling time for the potatoes.
Whenever I cut up avocados, I immediately toss them in a small amount of lemon or lime juice. When you are adding them to dishes that have acidic ingredients, like citrus juice, this step isn’t necessary. But if no other citrus is present in your dish, go ahead and splash a little lime or lemon juice on your cut avocados, tossing to coat thoroughly. This will prevent any browning and your avocado will stay green and bright.
I always have problems rolling corn tortillas, even after steaming them. I’m not sure if it’s the age of the tortillas when I buy them or just the nature of trying to roll something made with granules of corn. But, my tortillas always crack and peel when rolled. If they don’t crack and peel after being rolled, they do during baking. BUT, there is one trick you can follow to minimize the cracking, at least. If you look at each tortilla, it will have a natural convex, and will curve up (or down) on the sides. You want the tortilla to look like it’s turning UP while you fill it, like filling a really flat bowl. This way, you are at least not working against the natural curve of the tortilla when you roll it up. If you still get cracks in your enchiladas, welcome to the club! Don’t worry, though, the sauce will cover any cracking and no one will care!
I used a 9 x 12 inch baking sheet and 6-inch tortillas, allowing for eight tortillas down the middle, and two lined up on each side. Even making 12 enchiladas, I had a little of the filling left over, which we piled on top of two servings of enchiladas when we ate them.
This recipe is adapted from This Savory Vegan. If you need more dishes to complete your Mexican feast or Cinco de Mayo party menu, have a look at my Mexican Cuisine page, filled with healthy (and tasty) salsas, salads, and appetizers!
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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- 1 russet potato peeled & diced
- 1 teaspoon olive oil for sauteing
- 1/2 red onion diced
- 1 bell pepper diced
- 1 can black beans drained & rinsed
- 1 1/2 teaspoon cumin
- salt to taste
- 1 1/2 cup red enchilada sauce I use two 10-ounce cans of sauce
- 12 corn tortillas I use 6-inch tortillas
- additional cilantro, jalapenos, and avocado for toppings
Ingredients
For the avocado cilantro sauce:
For the enchiladas:
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- Add the diced potatoes to a soup pot or dutch oven and cover with water. Bring to a boil and cook until the potatoes are fork tender. Drain and place back into the pan, set aside (off the hot burner).
- In a skillet, add the oil and heat on medium. Add the red onion, garlic, cumin and salt to the pan. Reduce the heat and saute about 5 minutes or until the red onion and garlic are soft.
- Add the sauteed skillet contents, plus avocado, cilantro and water to a blender. Blend on high speed until well combined. Set aside.
- In a skillet, add the teaspoon of olive oil and heat. Saute onion, bell pepper, black beans, cumin, salt and 1/4 cup of the enchilada sauce. Saute until bell peppers and onions are softened, about 5 to 7 minutes.
- In the dutch oven or soup pot with the boiled potatoes, add only half of the avocado cilantro sauce and 1/4 cup of the enchilada sauce. Using a fork or potato masher, mash the potatoes somewhat into the sauces, blending well. Add the sauteed black bean mixture from the skillet to the potato pan. Stir to combine.
- Preheat the oven to 350 F. Steam the tortillas by wrapping the stack in a damp paper towel and microwaving them for 30 seconds.
- Spread 1/2 cup of the enchilada sauce into the bottom of the baking dish. Holding each tortilla in your hand, fill the center of the tortilla with about 1/4 cup of the filling. Roll each up and place into the 9 x 12-inch baking sheet seam side down.
- Top with the remaining enchilada sauce. Bake 20 minutes or until bubbly around the edges. Let cool 5 to 10 minutes.
- Spoon the avocado cilantro sauce down the middle of the dish, also topping any enchiladas on the outer edge of the pan with the sauce.
- Serve warm with avocados, cilantro, or jalapenos for additional toppings, if desired.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.
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