Black Bean & Potato Enchilidas

I’m pretty sure Arikka inspired me on this one.

She’s always talking about these tater tot burritos she makes for quick easy dinners and they sound unreal. I admire her ability to make yummy, fast and simple meals out of minimal ingredients. I feel like sometimes I try too hard, use too many ingredients and go WAY overboard on some recipes. Most of the time, less is more. Not everything needs to be homemade, cooked from scratch or prepped by hand. And man, those tater tot burritos sound like a nice, relaxing dinner after a long day of way.

So although we were not sure what to dub these stuffed tortillas (burritos, tacos, chimichangas-what’s the difference, really?), i settled upon enchiladas, mainly because I always see recipes for enchilada sauce, and this recipe uses a type of knock-off enchilada sauce.

And seriously, top this dish with some extra salsa and fresh avocado if you’re eating it for leftovers  It makes all the difference in the world.

5 whole wheat tortillas

2 cups organic marinara sauce

1 cup organic salsa

3 large red potatoes, boiled and cooled

2 cups cooked black beans

1 cup fresh cilantro

1 cup shredded cheddar Daiya cheese

1/4 cup coconut milk

1/4 cup vegetable broth

2 tbsp olive oil

1 cayenne pepper, minced

1 tbsp paprika

1 tsp sea salt

1 tsp dried pepper blend

1/4 tsp black pepper

• Preheat oven to 350 degrees
• In a large skillet heat cayenne pepper in 2 tbsp olive oil over medium high heat for 2 minutes
• Add cooled potato slices, and sprinkle paprika, pepper blend, salt and black pepper over potatoes and continue cooking over medium high heat for about 10 minutes turning potatoes every so often until brown on all sides
• In a large shallow bowl, mix together salsa and marinara sauce
• In a saucepan over medium heat, mix beans, coconut milk and broth together-mash toegther until beans are broken up but not completely pureed
• Mix together potatoes, beans and cilantro
• Dredge a tortilla through the marinara sauce and place on a greased 9 X 13 casserole dish
• Fill with 1/5 of bean/potato mix and roll up so that it fits enclosed into the dish
• Continue dredging tortillas and stuffing until the dish is full
• Top rolled tortillas with remaining sauce and then finish off with cheese
• Bake at 350 degrees for 20 minutes