Potato & Black Bean Enchiladas with Avocado Tomatillo Sauce
/Flavorful spiced potatoes and black beans are rolled up in whole grain tortillas and topped with a zesty roasted tomatillo and avocado sauce, then baked until heated through. Top with fresh chopped cilantro and a squeeze of lime.
When tomatillos started showing up in our weekly CSA produce box, I began experimenting with making my own enchilada sauce from scratch. Tomatillos are quite tangy so I roasted them and blended them up with some avocado which adds the perfect creamy balance, as well as flavorful additions like roasted garlic and onions, jalapeños, fresh cilantro, and of course lots of lime juice.
For the filling, I boiled some diced yellow potatoes until just fork tender, then I sautéd them with onions, garlic, savory-smoky spices and black beans.
The whole grain tortillas I had on hand were a bit large, so I was only able to fit four into my baking dish and that worked just fine- though I did have to use two utensils to serve it! Smaller tortillas will be easier to serve, but either size will work. Gluten-free tortillas will work well too.
This is best served fresh but it will keep pretty well covered in the fridge for a couple of days, though leftovers never seem to stick around very long!
To watch the whole process, check out my latest recipe video.
If you try this recipe, let me know what you think of it in the comments!
