Potato Chickpea Enchilada
Apr 16th
Recipes » Potato Chickpea Enchiladas
INGREDIENTS
For the filling:
-1 lb white or yellow skinned waxy potatoes
-2 Tbsp olive oil
-4 cloves garlic, minced
-1 jalapeño or serrano chili, roasted and finely chopped
-1/2 large onion
-2 tsp oregano
-1 tsp ground cumin
-1 cup vegetable broth
-1 can chickpeas, well rinse and coarsely chopped
-s & p to taste
-12 corn tortillas
Green Tomatillo Sauce
Makes 4 cups sauce
Gluten/soy free
-1 lb tomatillos, husks removed and washed
-2 cloves garlic, chopped
-2 jalapeno, serrano or other green chilies, washed, sliced in half and seeded
-1 medium onion, chopped
-1/2 cup cilantro leaves, lightly packed
-1 tsp dried oregano
-2 tblsp peanut oil
-1 1/2 cups well-seasoned vegetable broth
-2 tsp sugar
-1/2 tsp salt
Cashew Crema
makes about 1 1/2 cups of sauce for a baked topping
Gluten Free
-12 oz soft silken tofu
-1/2 cup cashew nuts
-2 Tbsp lime juice
-1 Tbsp olive or peanut oil
-2 tsp cornstarch
-1 clove garlic, grated
-1 tsp salt
Tags: potato chickpea enchilada, latin food, vegan latina, terry hope romero