Plant-Based Potato Green Chili Enchiladas Recipe
These Plant-based Potato Green Chili Enchiladas feature a hearty and flavorful filling of mashed potatoes, black beans, and corn seasoned with cumin and smoked paprika, all wrapped in corn tortillas and baked in a zesty green chili enchilada sauce. This comforting vegan dish is perfect for a satisfying meal that blends smoky, spicy, and fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
Vegetables and Legumes
- 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)
Other Ingredients
- 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)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas later.
- Prepare the potatoes: Wash, peel, and cube the potatoes. 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 until smooth.
- Sauté onion and garlic: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute to release its aroma.
- Combine filling ingredients: Add black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and heat through for about 5 minutes. Remove from heat once evenly warmed.
- 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: Take one corn tortilla at a time, place a generous amount of the potato mixture in the center, and roll it tightly. Place the filled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Add sauce and cover: Pour the remaining green chili enchilada sauce evenly over the rolled enchiladas. Cover the baking dish with aluminum foil to keep moisture in during baking.
- Bake: Bake in the preheated oven for 20-25 minutes, until the filling is heated through and the sauce is bubbly. Remove the foil during the last 5 minutes of baking to allow the top to crisp slightly.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro and slices of avocado if desired, then serve warm.
Notes
- You can use fresh, frozen, or canned corn depending on what you have on hand.
- For extra spice, add chopped jalapeños to the filling or use a spicier enchilada sauce.
- To save time, you can prepare the potato filling a day in advance and refrigerate until ready to assemble.
- If you want a cheesy version, add vegan cheese on top before baking.
- This dish freezes well; assemble but do not bake before freezing. When ready to eat, thaw overnight and bake as directed.
Keywords: plant-based, potato enchiladas, green chili, vegan enchiladas, Mexican cuisine, potato recipe
