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Potato & Black Bean Enchiladas With Avocado Tomatillo Sauce

Preheat oven to 400F. Place diced yellow potatoes in a pot and cover them with water, boil them until just fork tender, then drain and set aside. Peel the papery skins off of the tomatillos and then give them a good rinse. Place them in a non stick 9x9 baking pan, along with the chopped onion, garlic, and pickled or fresh jalapeno slices. Stir to evenly disperse everything, then bake on the top ra. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:40

Tomatillo Sauce

1 pound tomatillos, peeled and rinsed

1 red onion, roughly chopped

1 tbsp garlic, roughly chopped

5 - 10 slices of pickled or fresh jalapenos

1 ripe avocado

1/3 cup cilantro

2 tbsp lime juice

3/4 tsp salt

Enchiladas Ingredients

2 cups yellow potatoes, steamed or boiled until just fork tender

1/2 a yellow or red onion, fine dice

2 tsp garlic, minced, optional

1 tsp sweet smoked paprika

2 tsp ground cumin

1/2 tsp chipotle pepper powder

1/4 - 1/2 tsp ancho chili powder

1/2 tsp salt

1 15 oz can black beans, rinsed and drained

4 large whole wheat tortillas, or 6- 8 small tortillas

Preparation

1Preheat oven to 400F. Place diced yellow potatoes in a pot and cover them with water, boil them until just fork tender, then drain and set aside.

2Peel the papery skins off of the tomatillos and then give them a good rinse. Place them in a non stick 9x9 baking pan, along with the chopped onion, garlic, and pickled or fresh jalapeno slices. Stir to evenly disperse everything, then bake on the top rack for 15 minutes. For extra browning on the tomatillos, give it one minute on the broiler setting before removing it from the oven. Return the oven temperature to 400 because we'll need to bake the whole dish all together shortly.

3While the tomatillo mixture for the sauce is baking, make the enchilada filling. Heat a few teaspoons of water in a nonstick pan over medium heat. Once the water is bubbling, add in the chopped onions and cook for about 5 minutes stirring occasionally. Then add in the minced garlic, smoked paprika, cumin, chipotle pepper powder, ancho chili powder, and salt. Cook for about a minute, then add a small splash of water to make a spice paste. Add in the cooked potatoes and black beans and stir to coat them in spices, cook for 5 minutes, then turn off the heat and set aside to cool for a few minutes.

4Carefully pour the tomatillos and other roasted contents of the baking pan into a food processor or high-speed blender. Also add in the peeled ripe avocado, cilantro, lime juice, and salt. Blend until creamy and combined, but leave just a little bit of texture. Pour the tomatillo sauce into a mason jar and keep in the fridge until you're ready to use it.

5In the same nonstick 9 x 9 baking pan, scoop out 1/2 a cup of enchilada sauce and spread it around the bottom of the pan.

6Warm up your tortillas to make them more pliable, then spoon in your potato and bean mixture in a line (see video for reference). I only used 4 large tortillas so I used 1/4 of the mixture in each tortilla. Roll them up and place them side by side in the baking dish. Pour over as much of the tomatillo sauce as you'd like. I used most of it but saved some to add to other dishes as well.

7Bake again at 400 degrees for 10-15 minutes, or until just until heated through.

8Remove from oven and top with more fresh cilantro and fresh lime juice if desired. Vegan cheese or sour cream would also make great additions, but this is so creamy from the avocado that you might not even miss it!

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