Recipe: Potato & Black Bean Enchiladas
This recipe is a firm family favourite because it’s big enough to feed a crew, but you can halve the amounts.
Words: Kristina Jensen
You can substitute any flavourful chutney or relish you have for the 1 tbsp of tomato sauce in this recipe. I use fresh tomatoes, and fresh thyme, oregano, sage, parsley, and coriander, but you could substitute two 400g cans of herb-flavoured, chopped tomatoes if you don’t have everything fresh.
Savoury yeast flakes (also known as nutritional yeast) is available in supermarkets, health food stores, and online. If you’re gluten-free, use gluten-free tortillas. If you like dairy, I’ve included options.
Serves: 4-6 people (7-9 large tortillas or 14-16 small ones)
Time: 55 minutes
INGREDIENTS
500g potatoes
1 tsp ground cumin
1 tsp Cajun spice
1 tsp garlic salt
1 generous tbsp tomato sauce
3 tbsp oil
700g fresh tomatoes, chopped, and 2 tbsp fresh herbs, finely chopped OR 2 x 400g tins of chopped tomatoes & herbs
2 x 425g tins of black beans
7-16 tortillas or GF tortillas (see above, depending on size)
Vegan filling: 1 tbsp savoury yeast and ½ cup medium-to- finely chopped cashews or roasted peanuts
Dairy filling: ½ cup cottage or ricotta cheese
Dairy topping: ½ cup grated cheese
METHOD
Wash and dice the potatoes into 1cm cubes. Add to an oven-proof baking dish and toss with the ground cumin and cajun spice, garlic salt, tomato sauce/relish, and oil. Bake for 20-25 minutes at 200°C until tender but not falling apart. Cool for 20 minutes.
While the potatoes are baking, chop the fresh tomatoes (if using) into quarters, and place in a pot with the fresh herbs, or add the tinned tomatoes. Bring to the boil, cook for 10 minutes, leave to cool, then puree using a stick mixer or food processor.
Drain the liquid from the cans of beans. Mix the beans into the potatoes, then add the filling of your choice.potato
Lightly fry each tortilla in a pan in a little oil until soft and pliable. Fill with 2-3 tbsp of the potato-bean mixture. Roll up each tortilla and place seam-side down in a greased oven dish (you may need two dishes).
Spoon over the tomatoes and herbs. Sprinkle with grated cheese if you’re including dairy. Bake for 15-20 minutes at 180°C. Don’t overcook, or the tortillas will go mushy.
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This article first appeared in NZ Lifestyle Block Magazine.
