Plant-based Potato Green Chili Enchiladas Recipe
These Plant-based Potato Green Chili Enchiladas are a hearty and flavorful vegan meal packed with mashed potatoes, black beans, corn, and a smoky green chili enchilada sauce. Perfectly spiced with cumin and smoked paprika, these enchiladas are baked to perfection and topped with fresh cilantro and creamy avocado for an inviting and nutritious dish suitable for plant-based diets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 enchiladas, serves 4-6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Vegetables & Beans
- 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)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt (To taste)
- Pepper (To taste)
Other Ingredients
- 1 tablespoon olive oil
- 1 can green chili enchilada sauce (10 oz)
- 8 corn tortillas
- Fresh cilantro (For garnish, optional)
- Avocado (For serving, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas later.
- Cook Potatoes: 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 tender, about 10-15 minutes. Drain the potatoes and mash them until smooth.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Combine Filling: Add black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Mix everything thoroughly and heat through for about 5 minutes, then remove from heat.
- Prepare Baking Dish: Spread a thin layer of green chili enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a generous spoonful of the potato mixture onto the center of each corn tortilla, then roll tightly. Arrange each rolled tortilla seam-side down in the prepared baking dish.
- Add Sauce: Pour the remaining green chili enchilada sauce evenly over the rolled enchiladas. Cover the dish with aluminum foil to keep moisture in during baking.
- Bake: Bake in the preheated oven for 20-25 minutes until the enchiladas are heated through and sauce is slightly bubbly. For a crispy top, remove the foil during the last 5 minutes of baking.
- Serve: Remove from oven and let cool slightly. Garnish with fresh cilantro and serve with sliced avocado if desired.
Notes
- For a spicier variation, add chopped jalapeños or a pinch of cayenne pepper to the filling.
- If corn tortillas are brittle, warm them in a microwave or on a skillet to make rolling easier.
- Leftover enchiladas can be stored in an airtight container and refrigerated for up to 3 days.
- You can make the filling ahead of time and assemble just before baking.
- Using fresh corn adds extra sweetness, but frozen or canned corn works well too.
Keywords: plant-based, vegan, potato enchiladas, green chili, Mexican, baked enchiladas, black beans, corn, healthy dinner
