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Plant-based Potato Green Chili Enchiladas

Hearty Plant-Based Potato Green Chili Enchiladas for All

These Plant-based Potato Green Chili Enchiladas are a comforting dish perfect for any busy night.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 1.5-2 pounds Potatoes sweet potatoes can be a delightful alternative
  • 1 can Black Beans or lentils for different texture
  • 1 cup Corn fresh, frozen, or canned
  • 1 medium Onion any variety
  • 3 cloves Garlic fresh is preferable
  • 1 teaspoon Ground Cumin optional
  • 1 teaspoon Smoked Paprika or regular paprika
Enchiladas
  • 2 cups Green Chili Enchilada Sauce adjust spice levels as preferred
  • 10-12 pieces Corn Tortillas can swap for flour tortillas
Garnish
  • 1/4 cup Fresh Cilantro optional
  • 1 medium Avocado serve on the side

Equipment

  • Baking Dish
  • Large Skillet
  • Pot

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Peel and cube the potatoes, then boil them in salted water until tender, about 10–15 minutes.
  3. Sauté diced onion in olive oil for about 5 minutes, then add minced garlic and cook for an additional minute.
  4. Mix in black beans, corn, and mashed potatoes. Season with cumin, paprika, salt, and pepper.
  5. Spread enchilada sauce on the baking dish. Fill each tortilla with the potato mixture, roll and place seam-side down.
  6. Pour remaining sauce over the tortillas, cover with foil, and bake for 20–25 minutes.
  7. Remove foil in the last 5 minutes to crisp the tops. Serve garnished with cilantro and avocado.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 4mgIron: 15mg

Notes

These enchiladas can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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