Enchiladas
Ingredients
For filling:
3 lbs yellow potatoes, diced
1 can of black beans, drained and rinsed
For sauce:
2 24 oz jars of tomato puree
32 oz veggie broth
2 tbsp chili powder
1 tbsp onion powder
3 heaping tbsp brown rice flour
The rest:
14-16 corn tortillas, warmed
Guacamole, cashew sour cream, green onion, and cilantro for topping
Method
Preheat oven to 375.
Boil your potatoes until fork tender. Mix with beans and set aside.
To make enchilada sauce, on medium heat and in a large pot or pan, combine tomato puree, veggie broth, chili powder, and onion powder. Whisk together to remove clumps. Cover to bring to a boil. Then simmer for 10 minutes. Remove from heat and whisk in the brown rice flour to thicken the sauce.
In a 9x13 casserole dish (plus another if needed), scoop a layer to cover the bottom of the dish. Once your tortillas are warmed to ensure they don’t fall apart, fill them with potato and bean mixture, roll them, and place them next to each other until the pan is filled. Continue until the mixture is run out.
Cover the enchiladas with your red sauce. Bake for 20-25 minutes, or until the sauce is hot and bubbly.
Remove and serve hot topped with guacamole, cashew sour cream, green onion, and cilantro.
