Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time:  30 minutes

 

 

 

 

 

Ingredients

Enchiladas  

  • two whole grain tortillas
  • ⅔ can black beans, rinsed and drained
  • ½ t cumin
  • 1 t chili powder
  • 1 potato, chopped into small bite-sized pieces
  • cilantro, chopped (optional)

Enchilada Sauce

  • 1 T whole wheat flour
  • ½ t cocoa powder
  • 1 T chili powder
  • ½ t oregano
  • ½ t cumin
  • ¼ t  garlic powder
  • 1 c vegetable broth
  • ¼ c tomato sauce or ketchup

Cheeze Sauce

  • ½ c nondairy milk
  • ¼ c nutritional yeast
  • ⅛ c ketchup
  • 1 T cornstarch
  • ¼ t onion powder
  • ¼ t garlic powder
  • ⅛ t cumin

Directions

  1. Place one tortilla on each of two plates.
  2. Combine black beans with cumin and chili powder. Place on top of tortillas.
  3. Place potato bites in saucepan and cover with water. Cook for a few minutes until pieces are tender. (Be aware: small pieces cook quickly!) Rinse, drain, and place on top of black beans.
  4. Place cilantro (if using) on top of potatoes.
  5. To make Enchilada Sauce, mix all ingredients in a saucepan. Whisk over medium heat until sauce thickens.
  6. To make Cheeze Sauce, whisk all ingredients together in a saucepan and heat over medium-high heat until thick, stirring constantly. 
  7. Pour Enchilada sauce and Cheeze Sauce on top of the potato/bean mix.
  8. Heat in oven or microwave to desired temperature. Serve.

Tip

  1. Make sauces and cook potatoes the day before (a total of 20 minutes to prep and cook)  to enjoy a quick meal the next day. 

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
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