Plant-based Potato Green Chili Enchiladas: Easy and Delicious Recipe
This easy recipe for plant-based potato green chili enchiladas is both delicious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
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
- Preheat the oven to 375°F (190°C).
- Boil the potatoes until fork tender, then mash.
- In a bowl, combine the mashed potatoes with black beans, cumin, and chili powder.
- Fill each tortilla with the potato mixture and roll tightly.
- Place the rolled tortillas in a baking dish and cover with green chili sauce and vegan cheese.
- Bake for 20 minutes until heated through and cheese is melted.
Notes
- For a spicier flavor, add some diced jalapeños to the filling.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Plant-based, Potato Enchiladas, Green Chili