Description
These Plant-Based Potato Green Chili Enchiladas are hearty, flavorful, and packed with creamy mashed potatoes, black beans, corn, and smothered in green chili sauce. Perfect for a comforting meat-free dinner.
Ingredients
4 large russet potatoes (1.5–2 lbs)
1 tbsp olive oil
1 small onion, diced
3 garlic cloves, minced
1 can (15 oz) black beans, rinsed & drained
1 cup corn (fresh, canned, or frozen)
1 can (10 oz) green chili enchilada sauce
8 corn tortillas
1 tsp ground cumin
1 tsp smoked paprika
Salt and pepper to taste
Fresh cilantro (garnish, optional)
Avocado (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. Boil potatoes until tender (10–15 mins), then mash.
3. Sauté onions in olive oil until soft. Add garlic, beans, corn, mashed potatoes, and seasonings. Mix well.
4. Pour a layer of enchilada sauce in a baking dish.
5. Fill tortillas with potato mixture, roll tightly, and place seam-side down.
6. Top with remaining sauce and sprinkle vegan cheese (if using).
7. Cover with foil and bake for 20–25 mins. Remove foil for last 5 mins to crisp tops.
8. Let cool briefly, then garnish with cilantro and avocado.
Notes
You can prep the filling ahead of time and refrigerate until ready to assemble. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American