Description
Delicious plant-based enchiladas filled with creamy mashed potatoes, zesty green chili sauce, black beans, and corn.
Ingredients
Scale
- 4 large potatoes (About 1.5 to 2 pounds)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 can black beans (15 oz, rinsed and drained)
- 1 cup corn (fresh, frozen, or canned)
- 1 can green chili enchilada sauce (10 oz)
- 8 corn tortillas
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt (to taste)
- Pepper (to taste)
- Fresh cilantro (for garnish, optional)
- Avocado (for serving, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes, then cut them into cubes. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 10-15 minutes. Drain and mash the potatoes.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Add the black beans, corn, mashed potatoes, ground cumin, smoked paprika, salt, and pepper to the skillet. Mix well and heat through for about 5 minutes, then remove from heat.
- Spread a thin layer of green chili enchilada sauce on the bottom of a baking dish.
- Take a corn tortilla, place a generous amount of the potato mixture in the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining green chili enchilada sauce over the top. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20-25 minutes, until heated through and slightly bubbly. Remove the foil in the last 5 minutes for a touch of crispness.
- Remove from the oven and let cool slightly. Serve garnished with fresh cilantro and avocado, if desired.
Notes
Use starchy potatoes like Russets for a fluffier filling. Warm the tortillas before rolling to avoid tearing.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg