VEGAN ENCHILADAS (Suizas/Green Salsa)

For the salsa: On an un-oiled pan on the stovetop, grill all the ingredients on both sides until blackened. The garlic will be done the quickest so remove first. Will take about 1-2 minutes and the rest will take about a total of 5-7 minutes. Remove from pan then place in blender and blend on high until smooth.

For the fillings: For the potatoes, preheat oven to 425°F. Poke holes in potatoes with a fork, place on baking sheet and bake for 40-55 minutes or until very fork tender. Heat 2 tbsp oil in a pan over medium heat. Add the thinly sliced onions and sauté for 5 minutes or until starting to soften. Add a pinch of salt, reduce the heat to medium low and cook for 50 minutes, stirring every few minutes, or until the onions are very soft, golden brown, and caramelized.

For the assembly: Preheat oven to 375°F. Grab a lasagna dish and pour about 1/4 cup of salsa to the bottom. Then heat your tortillas on a pan…either with or without oil! Once tortilla is heated, add a bit of the cooked potato, caramelized onion and poblano pepper then roll up and repeat. Pour sauce over and then cover with even layer of shredded cheese and bake for 35 minutes or until cheese is melted! Serve with crema and avocado.