PP: Huevos Rancheros
Chef: Jeannie Hudkins
Makes: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Ingredients
Enchiladas
- two whole grain tortillas
- ⅔ can black beans, rinsed and drained
- ½ t cumin
- 1 t chili powder
- 1 potato, chopped into small bite-sized pieces
- cilantro, chopped (optional)
Enchilada Sauce
- 1 T whole wheat flour
- ½ t cocoa powder
- 1 T chili powder
- ½ t oregano
- ½ t cumin
- ¼ t garlic powder
- 1 c vegetable broth
- ¼ c tomato sauce or ketchup
Cheeze Sauce
- ½ c nondairy milk
- ¼ c nutritional yeast
- ⅛ c ketchup
- 1 T cornstarch
- ¼ t onion powder
- ¼ t garlic powder
- ⅛ t cumin
Directions
- Place one tortilla on each of two plates.
- Combine black beans with cumin and chili powder. Place on top of tortillas.
- Place potato bites in saucepan and cover with water. Cook for a few minutes until pieces are tender. (Be aware: small pieces cook quickly!) Rinse, drain, and place on top of black beans.
- Place cilantro (if using) on top of potatoes.
- To make Enchilada Sauce, mix all ingredients in a saucepan. Whisk over medium heat until sauce thickens.
- To make Cheeze Sauce, whisk all ingredients together in a saucepan and heat over medium-high heat until thick, stirring constantly.
- Pour Enchilada sauce and Cheeze Sauce on top of the potato/bean mix.
- Heat in oven or microwave to desired temperature. Serve.
Tip
- Make sauces and cook potatoes the day before (a total of 20 minutes to prep and cook) to enjoy a quick meal the next day.
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