Enchiladas - Blackbean, Purple Potato, Onion, Red Sauce

Instant Pot Black Beans

  • 2 cups of black beans (rinsed)

  • Veggie Stock (make with earthy/green teas like dandelion root or lemon balm, dried mushrooms, and veggie scraps) , ~6 cups

  • Spices - cumin, corriander, oregano, tumeric, ground dried peppers, black pepper, pinch of salt

  • 1 diced onion

Enchilada Inside

  • Steam chunks of purple potato (I usually cut into fairly big rough chunks for steaming and cut smaller later)

  • 1 chopped onion

Red Sauce

  • Use the Black Bean liquid from the instant pot

  • 1 can of tomato paste

  • 1 can of diced tomato

  • 1 can of tomato sauce

  • Spices - multiple dried peppers (use a coffee grinder link Krups ex. Ancho/Guajilo/CA or NM/Chili), cumin, coriander, tumeric, black pepper, oregano or marjoram

  • Simmer on the stove for awhile, it should be still liquid but thickened (simmer longer if it is water consistency)

Put it together

  • Clean corn tortilla (only corn and salt basically)

  • Place 4-5 cubes of purple potato in each tortilla with as much onion as can fit

  • Fold each into a tube and place with the seam down in a large glass lasagna dish

  • As you make each one place them side by side across the entire lasagna dish (each will hold the next in place, or use a cup or clean heavier object to keep them tucked in)

  • Cover with black beans

  • Cover with another chopped onion

  • Pour red sauce over the whole dish - will seep into all of the nooks and crannies

  • Cover with chedder, pepper jack, or monteray cheese on top (or skip to make healthier) — put this on half way through baking to avoid over cooking the cheese

Bake it

  • Bake at 360 for 30-45 minutes

  • Pull out when the sauce is bubbling

  • If you use cheese, maybe cover for first half and then remove second half or add the cheese half way through baking (don’t want it to get to brown on top and hardened)

Jenna Geier