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Plant-based Potato Green Chili Enchiladas

Plant-Based Potato Green Chili Enchiladas: Cozy Vegan Comfort

These Plant-based Potato Green Chili Enchiladas are a quick and nutritious dinner option, featuring fluffy potatoes, corn tortillas, and zesty green chili sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3-4 medium Potatoes or sweet potatoes for sweetness
  • 2 tablespoons Olive Oil substitute with avocado or coconut oil
  • 1 whole Onion or shallots/leeks
  • 2 cloves Garlic minced
  • 1 can Black Beans drained; can substitute with pinto beans
  • 1 cup Corn fresh, frozen, or canned
  • 1 cup Green Chili Enchilada Sauce try a homemade version
  • 8 pieces Corn Tortillas or flour tortillas
For Seasoning
  • 1 teaspoon Ground Cumin or coriander
  • 1 teaspoon Smoked Paprika or regular paprika
  • Salt & Pepper to taste
  • Fresh Cilantro optional, for garnish
  • 1 whole Avocado for topping

Equipment

  • Large Pot
  • Large skillet
  • Baking dish

Method
 

Steps to Prepare
  1. Preheat your oven to 375°F (190°C). Boil washed, peeled, cubed potatoes in salted water for 10-15 minutes until fork-tender. Mash until smooth.
  2. In a skillet, heat olive oil over medium heat. Sauté diced onion for 5 minutes until translucent, then add minced garlic and cook for an additional minute.
  3. Add drained black beans, corn, mashed potatoes, cumin, paprika, salt, and pepper to the skillet. Stir and heat everything thoroughly for about 5 minutes.
  4. Spread a thin layer of enchilada sauce in a baking dish. Fill corn tortillas with potato filling, roll tightly, and place seam-side down in the dish.
  5. Pour remaining enchilada sauce over assembled enchiladas. Cover with foil, bake for 20-25 minutes. Remove foil for last 5 minutes to allow for a crispy top.
  6. Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and avocado.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 400mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, wrap enchiladas in plastic wrap and freeze for up to 3 months.

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