Name: Plant-based Potato Green Chili Enchiladas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 large potatoes (About 1.5 to 2 pounds); 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 can black beans (15 oz, rinsed and drained); 1 cup corn (fresh, frozen, or canned); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt, to taste; Pepper, to taste; 1 can green chili enchilada sauce (10 oz); 8 corn tortillas; Fresh cilantro (for garnish); Avocado slices

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Introduction

These plant-based potato green chili enchiladas are a comforting and flavorful meal perfect for any night of the week. Packed with tender potatoes, black beans, and a zesty green chili sauce, they bring a delicious twist to classic enchiladas that’s both hearty and satisfying.

The image shows a white ceramic baking dish filled with four golden-brown rolled enchiladas covered in melted cheese and green salsa, giving a slightly chunky sauce texture over the top. On the center of the enchiladas, there is a colorful layer of thinly sliced radishes, red chili pieces, fresh green cilantro leaves, and slices of avocado, adding a fresh vibrant touch. The dish sits on a round wooden board, placed on a white marbled surface with a blurred white bowl in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes (about 1.5 to 2 pounds)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 can black beans (15 oz, rinsed and drained)
1 cup corn (fresh, frozen, or canned)
1 can green chili enchilada sauce (10 oz)
8 corn tortillas
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
Fresh cilantro, for garnish (optional)
Avocado, for serving (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Wash and peel the potatoes, then cut them into cubes. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Drain and mash the potatoes.
Step 3: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Step 4: Add the black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Mix well to combine and heat through for about 5 minutes, then remove from heat.
Step 5: Spread a thin layer of green chili enchilada sauce on the bottom of a baking dish.
Step 6: Take a corn tortilla, place a generous amount of the potato mixture in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step 7: Pour the remaining green chili enchilada sauce over the top of the enchiladas. Cover the baking dish with aluminum foil.
Step 8: Bake in the preheated oven for 20-25 minutes, until heated through and slightly bubbly. Remove the foil in the last 5 minutes for a touch of crispness.
Step 9: Remove from the oven and let cool slightly. Serve garnished with fresh cilantro and avocado, if desired.

Tips & Variations

For extra creaminess, add some vegan cheese or a splash of plant-based milk to the mashed potatoes.
Use gluten-free corn tortillas if you need a gluten-free option.
Try adding diced green chilies or jalapeños for extra heat.
Swap black beans for pinto beans or use a mix of beans for variety.
For a smoky flavor boost, try adding a chipotle pepper in adobo sauce to the filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes, or in the microwave for a quicker option. To keep the tortillas from drying out, cover with foil while reheating.

How to Serve

A white baking dish holds three rolled enchiladas covered in melted light yellow cheese and green sauce, with some cheese browned and crispy on the edges. On top, there are thin, round slices of red and white radishes scattered along with small diced red peppers and fresh green cilantro leaves. A dollop of smooth green guacamole sits near one corner, adding a creamy texture contrast. In the background, there is a blurred wooden bowl with red and green limes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and refrigerate them before baking. Bake just before serving, adding a few extra minutes to the baking time if baking from cold.

Can I freeze leftover enchiladas?

These enchiladas can be frozen. Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.