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–+ servings
Plant-based Potato Green Chili Enchiladas

Delicious Plant-Based Potato Green Chili Enchiladas You’ll Love

This recipe for Plant-based Potato Green Chili Enchiladas combines comforting flavors and quick preparation for a satisfying meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1.5 to 2 pounds Potatoes the main filling, giving these enchiladas a comforting texture.
  • 1 can Black Beans rinsed and drained for added protein and fiber.
  • 1 cup Corn provides sweetness and texture; fresh, frozen, or canned.
  • 1 medium Onion adds flavor; choose yellow or red onions based on your taste.
  • 2-3 cloves Garlic fresh minced garlic is best for flavor enhancement.
  • 1 teaspoon Ground Cumin adds earthy spice; swap with paprika for a milder flavor.
  • 1 teaspoon Smoked Paprika infuses depth and smokiness; regular paprika can be used as a substitute.
  • to taste Salt & Pepper essential for seasoning.
For Assembly
  • 8 pieces Corn Tortillas used to wrap the filling; flour tortillas can be a gluten-free option.
  • 2 cups Green Chili Enchilada Sauce provides spiciness and moisture.
For Garnish
  • 1/4 cup Fresh Cilantro adds a burst of freshness and color; optional but highly recommended.
  • 1 whole Avocado for serving, it adds creaminess and richness.

Equipment

  • large pot
  • large skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Wash, peel, and cube the potatoes. Boil them in salted water for about 10-15 minutes until fork-tender. Drain and mash until smooth.
  2. In a large skillet, heat olive oil over medium heat. Sauté diced onion for about 5 minutes until translucent. Add minced garlic and cook for another minute.
  3. Combine mashed potatoes with black beans, corn, ground cumin, smoked paprika, salt, and pepper. Stir well and heat for about 5 minutes.
  4. Spread a layer of green chili enchilada sauce in a baking dish. Fill corn tortillas with the potato mixture, roll them up, and place seam-side down in the dish.
  5. Pour remaining enchilada sauce over tortillas, cover with foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes to crisp the edges.
  6. Allow to cool slightly before serving. Garnish with cilantro and avocado. Enjoy your meal!

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 60gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

These enchiladas are meal prep friendly and can be frozen before baking for later enjoyment.

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