Vegan Cheese Enchiladas with Potatoes and Peas
Ingredients (Serves 6)
- 4 – 5 cups diced potatoes
- 1 cup chopped onion
- 1 cup vegetable broth
- 1 12-ounce bag frozen peas
- 1/2 teaspoon sea salt
- 1 8-ounce bag shredded vegan cheese
- 6 whole grain tortillas
- 3/4 to 1 cup fresh salsa
- 1 10-ounce can enchilada sauce
- Sliced black olives
Instructions
Preheat oven to 350°F
Add potatoes, onion, vegetable broth, and frozen peas to the pressure cooker. Cover, increase heat, and cook at high pressure for 3 minutes.
Use a quick release (holding the covered pressure cooker under running water). Uncover and stir in half of the shredded cheese, lightly mashing everything together (you want chunks!).
Prepare enchiladas by spooning 1/6 of the mixture onto a flat tortilla. Add a tablespoon of salsa, roll, and place in a greased baking dish. Repeat to make six enchiladas.
Pour the can of enchilada sauce over the enchiladas in the baking dish. Sprinkle the other half of the vegan cheese over the enchiladas. Top with sliced black olives.
Bake for 10 – 12 minutes.
Responses
Cheese enchiladas sound so good right now!
I think you’ll love them, @disqus_OVSwN88GCU:disqus!
These enchiladas look delicious! We’ve always made our enchiladas with corn tortillas and salsa. I will definitely try it with the enchilada sauce next time.
The carrot cake oatmeal was perfect for breakfast this morning. Just a little secret between you and me….my husband and son do most of the cooking :o)
My husband loves the pressure cooker so he made the oatmeal and my son loves everything Mexican and spicy so he makes the enchiladas!
Thanks, @dawnplantpoweredpassionista:disqus, and so glad you enjoyed the oatmeal!
Look yummy, what about on the stove? I don’t own a pressure cooker.
@disqus_uakVi4AAlm:disqus, I can’t really say, since I didn’t make them in a pot. I suppose just boil potatoes and add the peas in the final 10 minutes?