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Vegan Latina

Apr 16th

Recipes » Potato Chickpea Enchiladas


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
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