Sunday, June 20, 2010

Black Bean and Roasted Potato Enchiladas

The original recipe is from the Vegan Planet cookbook and calls for sweet potatoes. I used regular instead and roasted them with salt, pepper, garlic powder, and oregano before adding them to the mix. I made the flour tortillas ahead of time and substituted the salsa with a combo of fresh tomatoes and onion diced and added to a packet of taco seasoning and water. Yes, I am still trying to clear out the cupboards for our upcoming move! Fortunately, the water was absorbed during the final bake and the flavor was delicious. Here is the recipe.

1 comment:

SweetOnVeg said...

Mmmmm..... I haven't tried enchiladas with potatoes. These look really yummy!!