I made sweet potato and black bean enchiladas last week and thought I would try another recipe.
I used zucchini, carrots, red potatoes, black beans and onions.
Obviously, if you use sour cream these are not Casein free or vegan but you can use a sour cream substitute.
2 carrots-sliced as big as potatoes
1 large zucchini sliced
1/2 med onion- cubed
5-6 red potatoes- large cubes
1 tsp Cumin
salt and pepper
1 cup cooked black beans
enchiladas sauce and/or
sour cream sauce- 1 part water 2 parts sour cream mixed
Bring potatoes and carrots to boil until fork tender about 5-10minutes depending on size of chunks. Meanwhile saute onions and zucchini with salt and pepper until tender. In a blender puree potatoes, carrots, zucchini, onion and black beans. Season with cumin. Warm corn tortillas on a skillet. There are two ways of doing enchiladas.
First is the prep before if you are not eating right away: in a baking pan pour enchiladas sauce or sour cream sauce and place warm corn tortillas in sauce covering on both sides one at a time. Once tortilla is saturated, spoon on about 2 Tb of potato mixture. Roll up and arrange neatly in pan. Cover with remaining sauce and cover with foil and bake at 350 for 15-20 minutes.
Second prep is for immediate enjoyment. Your potato mixture is hot and tortillas are warm so you will need to warm up your enchiladas sauce or sour cream sauce. On a large plate assemble the tortillas with the filling. Pour the sauce on top and serve.
You can add black olives, green onions, cheese or even jalpenos to top of the enchiladas.
The kids ate these up and Eric even said these tasted like a meat filling. I think the cumin is the trick. You could use any taco seasoning too.
You get veggies in there and the kids have no idea, I love it!
**If you want an easier recipe use two large sweet potatoes cubed instead of the red potatoes and carrots**