Vegan enchiladas with tomatillo sauce

I apologize for the poor photography lately. I’ve been documenting with my phone’s camera because I temporarily misplaced my camera battery charger. Thank you, Cannon for making it impossible to charge the battery without the stupid one-purpose charger. The good editor in me said, no don’t post these pictures, but my blogger self insisted that it was better to use the blurry, grainy pictures than not to blog at all, so I persevered. Regardless, this was a delicious meal.

enchiladas

Tomatillo sauce

1.5 pounds fresh tomatillos

1/2 c. cilantro

4 green onions

1/2 white onion

4 garlic cloves

1 cup veggie stock

4 jalapenos

salt and pepper

Enchiladas

12 corn tortillas

1 can black beans, drained

4 small potatoes (3/4-1 pound)

1/2 onion, chopped

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp cayenne

salt and pepper

1/2 cup vegan cheeze, grated

Preheat oven to 400. Boil a pot of water for the potatoes. Chop potatoes and boil until they are soft, about 10 minutes.

For the sauce, chop vegetables and blend all ingredients in a food processor or with an immersion blender. Set aside.

When the potatoes are ready, remove from heat, drain most of the water, stir in black beans, half an onion and spices. Pulse with an immersion blender or mash.

Soften the tortillas in the microwave, about 20 seconds if they are frozen, 5 if they are room temp. Fill with black bean and potato mixture. Roll up and set the enchiladas seam side down,  in 9 x 13 inch baking dish (or two smaller ones, like we used). Pour sauce over the enchiladas evenly. Top with grated vegan cheeze.  Bake 20 minutes on 400, then raise the temp to 500 for 5-7 minutes, or until cheese is crisp on top.

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