Potato & Pasilla Enchiladas

The most delicious enchiladas I’ve ever made! This vegetarian recipe stuffs the enchiladas with potatoes and earthy pasilla peppers, and is topped with a delicious and super easy enchilada sauce.

For the enchilada sauce:
2 Tbsp all-purpose flour
1 tsp unsweetened cocoa powder
2 Tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
2 cups vegetable broth
8 oz tomato sauce

For the enchiladas:
1 Tbsp olive oil
1 medium yellow onion
3 medium gold potatoes
1 green bell pepper
2 pasilla (poblano) peppers
3 cloves garlic
1 tsp dried oregano
pinch salt
8 eight-inch flour tortillas
1 small can sliced olives
jack cheese (optional)

View the full recipe at My California Roots →