Go Back
–+ servings
undefined

Plant-Based Potato Green Chili Enchiladas for Cozy Nights

Delight in comforting Plant-Based Potato Green Chili Enchiladas, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 medium Potatoes Base ingredient for filling; perfect for a hearty bite.
  • 2 tablespoons Olive Oil Adds richness and aids in sautéing; avocado oil works well too.
  • 1 medium Onion (diced) Brings aromatic flavor; shallots can be a milder alternative.
  • 2 cloves Garlic (minced) Enhances the overall flavor profile; garlic powder can be used if short on time.
  • 1 can Black Beans (canned, rinsed, and drained) Boosts protein and fiber content; consider pinto beans for diversity.
  • 1 cup Corn Adds a touch of sweetness and texture; fresh, frozen, or canned all work!
  • 1 cup Green Chili Enchilada Sauce Essential for moisture and flavor; homemade sauce adds a personal touch.
  • 1 teaspoon Ground Cumin Infuses warm notes for depth; omit for a milder taste.
  • 1 teaspoon Smoked Paprika Imparts a delightful smokiness; regular paprika is a milder option.
  • to taste Salt & Pepper Season according to taste; adjust to your dietary needs.
For Assembling
  • 8 Corn Tortillas The perfect wrap for your enchiladas; opt for gluten-free tortillas if desired.
  • Fresh Cilantro (garnish, optional) Finishes the dish with a fresh touch; green onions or parsley make great substitutes.
  • Avocado (for serving, optional) Adds a creamy delight on the side; guacamole is a tasty alternative too!

Equipment

  • Oven
  • Large pot
  • Large skillet
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and cube about four medium potatoes. Place them into a large pot of salted water and bring to a boil. Cook for 10-15 minutes until tender; drain and mash.
  3. In a large skillet over medium heat, add a splash of olive oil and one diced onion. Sauté for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.
  4. Stir in a can of black beans and a cup of corn into the sautéed mixture. Fold in the mashed potatoes, cumin, and smoked paprika. Season with salt and pepper, and heat through for 5 minutes.
  5. Spread green chili sauce at the bottom of your baking dish. Fill each tortilla with the potato mixture, roll tightly, and place seam-side down in the dish. Repeat until all filling is used.
  6. Pour remaining green chili sauce over the top of the filled tortillas and cover with foil.
  7. Bake for 20-25 minutes until the edges are bubbling and the sauce is sizzling.
  8. For the last 5 minutes of baking, remove the foil to let the tops crisp up slightly.
  9. Once baked, let the enchiladas cool briefly. Serve warm, garnished with fresh cilantro and avocado.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 500mgFiber: 6gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 5mgIron: 10mg

Notes

Soften your tortillas before filling to prevent cracking. Monitor potato texture for ideal filling.

Tried this recipe?

Let us know how it was!