Plant-based potato green chili enchiladas: Easy & Flavorful Delight
A delicious and simple recipe for plant-based potato green chili enchiladas that is sure to delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 4 medium potatoes
- 2 cups green chili sauce
- 1 cup black beans
- 1 cup corn
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 10 corn tortillas
- 1 cup shredded vegan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the potatoes until tender, then mash them.
- In a bowl, mix the mashed potatoes with black beans, corn, cumin, and garlic powder.
- Soften the tortillas by warming them briefly in a skillet.
- Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour green chili sauce over the enchiladas and sprinkle with vegan cheese.
- Bake for 20-25 minutes until heated through and cheese is melted.
Notes
- For extra flavor, add chopped cilantro to the filling.
- Use different beans or vegetables according to your preference.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: plant-based, enchiladas, potato, green chili