Name: Plant-Based Potato Green Chili Enchiladas Recipe
Prep time: 20 min
Cook time: 40 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 tablespoon olive oil; 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)

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Introduction

These plant-based potato green chili enchiladas are a comforting and flavorful dish perfect for any night of the week. Packed with tender potatoes, black beans, and a zesty green chili sauce, they’re both hearty and satisfying. Plus, they’re easy to prepare and ideal for meat-free meals.

A white baking dish holds four golden-brown enchiladas layered with melted cheese and a green salsa sauce, spreading evenly across the top. On top of the enchiladas, there is a fresh decoration of thin red radish slices, bright red chili pieces, green avocado slices, and leafy cilantro, all arranged in a neat row down the center. The dish rests on a wooden board with a white marbled surface in the background, giving a clean and fresh look to the scene. 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 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 some vegan sour cream or cashew cream into the potato mixture before filling the tortillas.
You can swap black beans for pinto or kidney beans for a different flavor profile.
If you prefer spicy heat, add diced jalapeños or a few dashes of hot sauce to the filling.
Warm the tortillas slightly before rolling to prevent cracking.

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, or microwave individual portions until hot. These enchiladas also freeze well; wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

How to Serve

A white rectangular baking dish filled with three rolled enchiladas covered in melted cheese and green sauce. The enchiladas are golden brown on the edges and slightly crispy. On top, there are thin slices of radish, bright green cilantro leaves, small red chili pieces, and a dollop of green guacamole, adding fresh colors and textures. The dish sits on a white marbled surface, and in the blurred background, there is a wooden bowl with red radishes and green limes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this recipe?

Yes, you can use any starchy potato such as Russet or Yukon Gold. They mash well and hold their shape nicely in the filling.

Are these enchiladas gluten-free?

Yes, as long as you use corn tortillas and check that the enchilada sauce is gluten-free, this recipe is suitable for a gluten-free diet.