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Enchiladas with black beans


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For 2 people
4 corn tortillas
3 cups of Mexican black beans, boiled
2 boiled potatoes, peeled and mashed with a fork
1 small bunch of fresh Arugula
1/2 teaspoon chili powder
1/2 onion, sliced thin
1/2 cup of tomato sauce
the juice of 1/2 lemon
200 ml soy cream
extra virgin olive oil
salt to taste


In a pan fry the onion in olive oil until golden, then add the chili powder, lemon and tomato puree.
Cook over low heat for five minutes, then add the beans and possibly some water.
Cook for another 10 minutes or until the sauce has not dried.
Remove from heat and add the mashed potatoes. Mix well and keep aside.
Compose the enchilladas putting the rocket on a tortilla, adding some soy cream, the mixture of beans and potatoes and rolling up gently but tightly.
Finally, repeated the operation of filling of all tortillas, add on to each of soy cream and a sprinkling of chili powder if you want a spicier dish.
Heat in the oven before serving.

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(Thanks to Angelica P.)

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