Name: Plant-based Potato Green Chili Enchiladas Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 large potatoes (About 1.5 to 2 pounds); 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 tablespoon olive oil; 1 can green chili enchilada sauce (10 oz); 8 corn tortillas; Fresh cilantro (For garnish, optional); Avocado (For serving, optional)

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Introduction

These plant-based potato green chili enchiladas are a comforting and flavorful meal that’s perfect for any night of the week. Loaded with tender potatoes, black beans, and corn, wrapped in corn tortillas, and smothered in green chili enchilada sauce, they’re sure to satisfy both vegans and meat-eaters alike.

The image shows a white baking dish filled with three rolled enchiladas covered in a melted, green sauce that has a smooth and slightly chunky texture. Each enchilada has a golden brown edge where the tortilla is slightly crisp. On top of the green sauce is a colorful layer of fresh toppings including thinly sliced radishes with their white centers and pink edges, bright green cilantro leaves, small red chili pieces, and slices of light green avocado. The dish sits on a white marbled surface with a blurred white bowl containing green leaves 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, stir in a splash of plant-based milk into the mashed potatoes before mixing with the beans and corn.
Try adding chopped green chilies or jalapeños to the filling for more heat.
Use flour tortillas if you prefer a softer texture.
Top with vegan cheese before baking for a melty finish.

Storage

Store any leftover enchiladas 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 10-15 minutes. Avoid microwaving to maintain the best texture.

How to Serve

The image shows a white rectangular baking dish filled with three rolled enchiladas covered in melted yellow cheese and green sauce. On top of the enchiladas, there are thin round slices of radish with red edges and white centers, bright green fresh cilantro leaves, and small diced pieces of red chili peppers. There is also a dollop of green guacamole on one enchilada, adding a creamy texture. The background includes a wooden bowl with limes and radishes blurred out, with the dish 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 a few hours ahead and refrigerate them covered until ready to bake. Just add a little extra sauce to prevent the tortillas from drying out.

Can I freeze the enchiladas?

Absolutely! Freeze baked or unbaked enchiladas in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.