Description
The most delicious enchiladas I’ve ever made! This vegetarian recipe stuffs the enchiladas with potatoes and earthy pasilla peppers, and is topped with a delicious and super easy enchilada sauce.
Ingredients
Scale
For the Enchilada Sauce:
- 2 Tbsp all-purpose flour
- 1 tsp unsweetened cocoa powder
- 2 Tbsp chili powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 cups vegetable broth
- 8 oz tomato sauce
For the Enchiladas:
- 1 Tbsp olive oil
- 1 medium yellow onion
- 3 medium gold potatoes
- 1 green bell pepper
- 2 pasilla (poblano) peppers
- 3 cloves garlic
- 1 tsp dried oregano
- pinch salt
- 8 eight-inch flour tortillas
- 1 small can sliced olives
- jack cheese (optional)
Instructions
- Preheat your oven to 400F. Grease a 9×13″ baking pan.
- Cut the potatoes into 1 cm cubes. Warm the olive oil in a large skillet over medium heat, add the potatoes, and cook about 10 minutes until almost soft, tossing only every now and then.
- Cut the onion in half, then slice it. Seed the peppers, cut them in half, and slice into 1/4″ strips. Mince the garlic, then add it all to the potatoes. Sautee until the veggies are almost soft, another 5 minutes or so.
- While the veggies cook, prepare the sauce. Combine the dry ingredients in a dry saucepan. Mix together well. Add 1/4 cup of the vegetable and mix to make a paste, making sure there are no lumps remaining. Slowly add the remaining vegetable broth and bring to a boil. Add the tomato sauce and simmer 5 minutes.
- When the veggies are done, make the enchiladas. Place about 1/3 cup of the filling in a tortilla, then roll up to make a tube. Place in your baking pan, then repeat until all the filling is used. Add cheese to the inside of the enchiladas, if desired.
- Reserve 1/3 cup enchilada sauce, then pour the remainder evenly over the filled tortillas. Top with the drained olives and extra cheese, if desired.
- Bake for 20 minutes, rotating halfway through. Let sit 5 minutes before serving, then dig in!
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican