Chorizo-Spiced Potato Enchiladas

These enchiladas are really tasty! Potatoes are tossed in a blend of hot spices and wrapped up in a warm tortilla with black beans and fresh herbs. They're then topped with a spicy sauce and a creamy vegan cheese sauce. The red sauce is simple and easy, the potatoes are mix-and-bake and the beans and greens are minimally processed as the flavor is all provided by the chorizo spices. Simple to make, although not completely fuss-free, this is well worth the minimal effort.

CHORIZO-SPICED POTATO ENCHILADAS [VEGAN]

INGREDIENTS

FOR THE POTATOES:

• 2 tablespoons minced garlic
• 2 tablespoons neutral oil
• 2 tablespoons vegetable broth
• 1 tablespoon chipotle purée (see first step of instructions)
• 1 tablespoon red wine vinegar
• 1 teaspoon ground ancho chili powder or regular chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon sea salt
• 1 pound fingerling or new potatoes, chopped into about 1/2-inch sliced or squares

FOR THE RED SAUCE:

• 1 tablespoon neutral oil
• 2 tablespoons whole wheat pastry or all-purpose flour
• 1/4 cup tomato paste (not concentrate)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cups vegetable broth
• 1/2 teaspoon sea salt

FOR THE ENCHILADAS:

• 8 5-inch corn tortillas
• 8 ounces Swiss chard
• 1 15-ounce can black beans, rinsed and drained
• Cilantro, garnish
• Vegan sour cream (optional)

FOR THE CHEESE SAUCE:

• 1 tablespoon neutral oil
• 2 tablespoons whole wheat pastry or all-purpose flour
• 2/3 cups unsweetened plain nondairy milk
• 1/4 cup grated waxy potato
• 1 tablespoon nutritional yeast
• 1 tablespoon rinsed roasted red bell pepper
• 1 teaspoon apple cider vinegar
• 1 teaspoon white miso
• 1 teaspoon paprika
• 1/4 teaspoon sea salt

PREPARATION

TO MAKE THE CHIPOTLE PURÉE:

1. Blend the entire can of chipotle peppers in adobo in a small blender. Store in an air-tight container in the refrigerator for up to 3 months or more.

TO MAKE THE POTATOES:

1. Preheat oven to 400°F. Combine the garlic, oil, broth, chipotle purée, vinegar, chili powder, oregano, cumin, paprika, and salt in a medium bowl. Add the potatoes and mix well. Transfer to a baking sheet and cook until tender, about 30 minutes.

TO MAKE THE RED SAUCE:

1. Heat the oil in a medium pot over medium heat. Add the flour and cook for 2 minutes. Add the tomato paste and cook until the paste darkens, about 3 minutes. Add the chili and cumin. Mix well and add the broth slowly, whisking with a whisk to prevent lumps. Add the salt, bring to boil, and reduce to simmer. Cook for 5 minutes and remove from heat.

TO MAKE THE ENCHILADAS:

1. Heat a large skillet over medium heat. Heat the tortillas, one at a time, for 15 seconds per side and transfer to a kitchen towel to keep warm and steam the tortillas. When all the tortillas are cooked, add the chard and beans, cover and cook until the greens wilt. Drain the greens, if needed. Combine the cooked potatoes with the cooked greens and beans. Mix well. Taste and adjust seasoning.
2. Transfer 1/4 cup of the red sauce to a 9×9-inch baking dish. Fill the tortillas with the potato mixture and lay each filled tortilla, seam side down, in the dish. Add the rest of the sauce, cover with foil and bake in the 400°F oven for 20 minutes.

TO MAKE THE CHEESE SAUCE:

1. Heat the oil in a small pot over medium heat. Add the flour and cook for 2 minutes. Whisk in the milk, add the potato and cover the pot. Bring to boil, reduce to simmer, and cook until the potatoes are very tender, about 8 minutes. Transfer the mixture to a small blender, add the yeast, bell pepper, vinegar, miso, paprika, and salt. Blend well until smooth.
2. Add the cheese sauce over the baked enchiladas and garnish with cilantro. Serve with vegan sour cream, if desired.

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