Black Bean & Potato Enchiladas

Yesterday we decided to host a potluck and video to share a little about ourselves with our local community. I brought dessert(s) and enchiladas. First I was asked what the cheese was on top, saying it reminded her of Philadelphia Cream Cheese, very creamy, I told her it was made from cashews. Other feedback was "muy rico!" (very delicious) stating they'd never had enchiladas without meat before. Success in my vegan book. :) The turn out was kind of light but still fun. I didn't realize how much I enjoy cooking a whole bunch of food to share, it felt like Christmas to me, a reason to bake cookies and good food? Okay! We have since consumed the leftover enchiladas featured in this picture. Mmm! Potatoes, black beans, vegan cheese, enchilada sauce and you have a meal. These are a hit at home or at a get together. So satisfying. 

Ingredients:

• 3 Cups Enchilada Sauce (click for recipe or store-bought)
• 1 Batch Mozzarella Cheese from my book or use this recipe (click here)
• 1 1/2 Cups Black Beans (precooked or 1 can)
• 1 Huge White Potato or 2 Medium
• 16-18 Corn Tortillas (Click for recipe or use store-bought)

Peaceful Preparation:

1. Cut the potato into 1/2" chunks, steam for 30-35 minutes until soft.
2. Mix together the beans and potato, season lightly with salt and pepper. Add any additional seasoning like chili powder, cumin, paprika, cayenne pepper. Mash together with a potato masher until the potatoes are broken up and beans are combined, leaving it chunky style. 
3. Preheat the oven to 350 degrees F. Line a pan with foil, lightly grease. Pour 3/4 Cup of sauce on the bottom of the pan, spread evenly. 
4. Heat tortillas for 30+ seconds each side and set in tortilla warmer or cover with clean towel. Set up your station: sauce, cheese, bean and potato mixture, tortillas. 
5. Put 1 tbsp of sauce in one warm tortillas, spread around leaving 1/4" space around the edge. Take 1-2 spoonfuls of potato mixture and place it in the center of the tortilla. Place a dollop of creamy cheese on top. roll and tuck, continue to roll and transfer to prepared sheet. Repeat until done. 
6. Use the remaining sauce to cover the enchiladas, place the remaining cheese on top placing little dollops here and there, sometimes spreading the length of the enchilada. 
7. Bake for 20 minutes. Serve hot! Fabulous when served with extra enchilada sauce on bottom or the side, guacamole, Mexican rice and salsa.

Also check out this recipe with video for a different variety: Homemade Enchiladas with Habanero Cheese. Love & Light! Christa