Hearty Plant-Based Potato Green Chili Enchiladas
Comforting and nutritious enchiladas made with tender potatoes, black beans, and zesty green chili sauce.
Ingredients
Filling Ingredients
- 4 large potatoes, peeled and diced
- 1 can green chili sauce
- 1 cup black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- as needed Olive oil for cooking
- for garnish Fresh cilantro optional
Tortillas
- 8 tortillas (corn or flour)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a small amount of olive oil over medium heat. Once hot, add diced onion and minced garlic, sautéing until they soften.
- Introduce the diced potatoes along with cumin, chili powder, salt, and pepper. Cook until the potatoes become tender, about 15 minutes.
- Stir in the black beans and half of the green chili sauce, blending everything well.
Assembly
- To assemble, place a generous scoop of the potato mixture in each tortilla, roll them up, and arrange seam-side down in a baking dish.
- Pour the remaining green chili sauce over the top, covering the enchiladas completely.
Baking
- Bake for 20-25 minutes or until heated through and golden on top.
Notes
For a delightful meal, serve these enchiladas alongside a simple salad or a dollop of avocado crema. They pair wonderfully with chips and fresh salsa.