Recipe: Potato & Black Bean Enchiladas


This recipe is a firm family favourite because it’s big enough to feed a crew, but you can halve the amounts.

Words: Kristina Jensen 

You can substitute any flavourful chutney or relish you have for the 1 tbsp of tomato sauce in this recipe. I use fresh tomatoes, and fresh thyme, oregano, sage, parsley, and coriander, but you could substitute two 400g cans of herb-flavoured, chopped tomatoes if you don’t have everything fresh.

Savoury yeast flakes (also known as nutritional yeast) is available in supermarkets, health food stores, and online. If you’re gluten-free, use gluten-free tortillas. If you like dairy, I’ve included options.

Serves: 4-6 people (7-9 large tortillas or 14-16 small ones)
Time: 55 minutes

INGREDIENTS 

500g potatoes
1 tsp ground cumin
1 tsp Cajun spice
1 tsp garlic salt
1 generous tbsp tomato sauce
3 tbsp oil
700g fresh tomatoes, chopped, and 2 tbsp fresh herbs, finely chopped OR 2 x 400g tins of chopped tomatoes & herbs
2 x 425g tins of black beans
7-16 tortillas or GF tortillas (see above, depending on size)

Vegan filling: 1 tbsp savoury yeast and ½ cup medium-to- finely chopped cashews or roasted peanuts
Dairy filling: ½ cup cottage or ricotta cheese
Dairy topping: ½ cup grated cheese

METHOD

Wash and dice the potatoes into 1cm cubes. Add to an oven-proof baking dish and toss with the ground cumin and cajun spice, garlic salt, tomato sauce/relish, and oil. Bake for 20-25 minutes at 200°C until tender but not falling apart. Cool for 20 minutes.

While the potatoes are baking, chop the fresh tomatoes (if using) into quarters, and place in a pot with the fresh herbs, or add the tinned tomatoes. Bring to the boil, cook for 10 minutes, leave to cool, then puree using a stick mixer or food processor.

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Drain the liquid from the cans of beans. Mix the beans into the potatoes, then add the filling of your choice.potato

Lightly fry each tortilla in a pan in a little oil until soft and pliable. Fill with 2-3 tbsp of the potato-bean mixture. Roll up each tortilla and place seam-side down in a greased oven dish (you may need two dishes).

Spoon over the tomatoes and herbs. Sprinkle with grated cheese if you’re including dairy. Bake for 15-20 minutes at 180°C. Don’t overcook, or the tortillas will go mushy.

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NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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