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Plant-Based Potato Green Chili Enchiladas for Cozy Evenings

Delicious Plant-Based Potato Green Chili Enchiladas featuring creamy potatoes wrapped in tortillas and zesty enchilada sauce, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5-2 pounds potatoes or sweet potatoes for variation
  • 1 tablespoon olive oil or any neutral oil
  • 1 medium onion yellow or white works best
  • 3 cloves garlic minced
  • 1 can black beans rinsed (can substitute with kidney beans or quinoa)
  • 1 cup corn can omit if preferred
  • 1 teaspoon ground cumin or chili powder for a bolder flavor
  • 1 teaspoon smoked paprika or regular paprika
  • to taste salt
  • to taste pepper
For Assembly
  • 1 cup green chili enchilada sauce or salsa for variation
  • 8 pieces corn tortillas or flour tortillas for a different texture
For Garnish (optional)
  • to taste fresh cilantro adds freshness
  • 1 medium avocado sliced for creaminess

Equipment

  • skillet
  • Baking Dish
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Peel and cube the potatoes, then cook in boiling salted water for 10-15 minutes until tender. Drain and mash.
  3. In a skillet, heat olive oil and sauté the onion for 5 minutes. Add minced garlic and cook for another minute.
  4. Combine mashed potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper in the skillet. Mix well and warm through for 5 minutes.
  5. Spread a layer of enchilada sauce in the bottom of a baking dish.
  6. Fill each tortilla with the potato mixture, roll tightly, and place seam side down in the dish.
  7. Pour remaining enchilada sauce over the tortillas, cover with foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes.
  8. Let cool for a few minutes before serving and garnish with cilantro and avocado.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

For storage, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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