2 russet potatoes, peeled and cubed
1/2 yellow onion, diced
2 jalapenos, diced
olive oil, as needed
1 (15 ounce) can black beans, drained and rinsed
salt and pepper, to taste
2 teaspoons cilantro
12 (6") corn tortillas
1 (18 ounce) can enchilada sauce
6 ounces shredded vegan cheese
1. Preheat oven to 350 degrees F. Place large nonstick pan over medium heat. Place potato, onion and jalapenos in lightly oiled pan. Cook covered for approximately 10 minutes, tossing on occasion, until golden brown.
2. Add black beans, salt and pepper to taste, and the cilantro. Continue to cook and toss until golden brown. Remove from heat and set to side.
3. Heat the corn tortillas in the microwave 4 at a time for 25 seconds, or until soft enough to roll. Add a couple spoonfuls of the bean and potato mixture, roll, and place in a nonstick baking dish.
4. Once you have placed all 12 enchiladas in the dish, cover evenly with sauce and nondairy cheese. Bake in the oven for 10 minutes or until cheese and sauce are both bubbly.