Plant-based Potato Green Chili Enchiladas Recipe
These Plant-based Potato Green Chili Enchiladas are a hearty and flavorful vegan dish perfect for a comforting meal. Filled with mashed potatoes, black beans, and corn, seasoned with smoky spices, and baked in a tangy green chili enchilada sauce, they offer a delicious twist on traditional enchiladas that’s both nutritious and satisfying.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 enchiladas (serves 4) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Filling
- 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
Assembly
- 1 can green chili enchilada sauce (10 oz)
- 8 corn tortillas
For Serving (Optional)
- Fresh cilantro (for garnish)
- Avocado slices
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the enchiladas.
- Cook the potatoes: Wash, peel, and cube the potatoes. Boil them in salted water until tender, about 10-15 minutes. Drain well, then mash until smooth.
- Sauté aromatics: Heat olive oil in a skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Mix filling: Add black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine all ingredients, cooking for about 5 minutes to heat through. Remove from heat.
- Prepare baking dish: Spread a thin layer of green chili enchilada sauce on the bottom of your baking dish to prevent sticking and add flavor.
- Assemble enchiladas: Place a generous amount of the potato mixture on each corn tortilla, roll tightly, and position seam-side down in the baking dish. Repeat for all tortillas.
- Add sauce: Pour the remaining green chili enchilada sauce evenly over the rolled enchiladas in the dish. Cover with aluminum foil to retain moisture during baking.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the enchiladas are heated through and sauce bubbly. Remove the foil during the last 5 minutes to slightly crisp the top.
- Serve: Let the enchiladas cool slightly after baking. Garnish with fresh cilantro and avocado slices if desired and serve warm.
Notes
- Use fresh, frozen, or canned corn according to availability; just drain canned corn before using.
- If you prefer a spicier dish, add chopped jalapeños or a pinch of chili powder to the filling.
- For a creamier texture, you can add a splash of plant-based milk or vegan cheese to the mashed potatoes.
- To make tortillas more flexible, warm them briefly in a dry skillet before assembling.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: plant-based, vegan enchiladas, green chili enchiladas, potato enchiladas, Mexican, vegetarian, healthy dinner
