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Plant-based Potato Green Chili Enchiladas: Easy and Delicious Recipe

Plant-based Potato Green Chili Enchiladas

This easy recipe for plant-based potato green chili enchiladas is both delicious and satisfying.

Ingredients

Scale
  • 4 medium potatoes
  • 1 cup green chili sauce
  • 1 can black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 12 corn tortillas
  • 1 cup vegan cheese shreds
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Boil the potatoes until fork tender, then mash.
  3. In a bowl, combine the mashed potatoes with black beans, cumin, and chili powder.
  4. Fill each tortilla with the potato mixture and roll tightly.
  5. Place the rolled tortillas in a baking dish and cover with green chili sauce and vegan cheese.
  6. Bake for 20 minutes until heated through and cheese is melted.

Notes

  • For a spicier flavor, add some diced jalapeños to the filling.

Nutrition

Keywords: Plant-based, Potato Enchiladas, Green Chili