Name: Plant Based Potato Green Chili Enchiladas for Cozy Evenings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1.5-2 pounds potatoes (or sweet potatoes for variation); 1 tablespoon olive oil (or any neutral oil); 1 medium onion (yellow or white works best); 3 cloves garlic (minced); 1 can black beans (rinsed, can substitute with kidney beans or quinoa); 1 cup corn (can omit if preferred); 1 teaspoon ground cumin (or chili powder for a bolder flavor); 1 teaspoon smoked paprika (or regular paprika); to taste salt; to taste pepper; 1 cup green chili enchilada sauce (or salsa for variation); 8 pieces corn tortillas (or flour tortillas for a different texture); to taste fresh cilantro (adds freshness); 1 medium avocado (sliced for creaminess)

Description

Delicious Plant-Based Potato Green Chili Enchiladas featuring creamy potatoes wrapped in tortillas and zesty enchilada sauce, perfect for weeknight dinners.

Ingredients

Scale

1.5–2 pounds potatoes (or sweet potatoes for variation)
1 tablespoon olive oil (or any neutral oil)
1 medium onion (yellow or white works best)
3 cloves garlic (minced)
1 can black beans (rinsed, can substitute with kidney beans or quinoa)
1 cup corn (can omit if preferred)
1 teaspoon ground cumin (or chili powder for a bolder flavor)
1 teaspoon smoked paprika (or regular paprika)
to taste salt
to taste pepper
1 cup green chili enchilada sauce (or salsa for variation)
8 pieces corn tortillas (or flour tortillas for a different texture)
to taste fresh cilantro (adds freshness)
1 medium avocado (sliced for creaminess)

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Instructions

Preheat your oven to 375°F (190°C).
Peel and cube the potatoes, then cook in boiling salted water for 10-15 minutes until tender. Drain and mash.
In a skillet, heat olive oil and sauté the onion for 5 minutes. Add minced garlic and cook for another minute.
Combine mashed potatoes, black beans, corn, cumin, smoked paprika, salt, and pepper in the skillet. Mix well and warm through for 5 minutes.
Spread a layer of enchilada sauce in the bottom of a baking dish.
Fill each tortilla with the potato mixture, roll tightly, and place seam side down in the dish.
Pour remaining enchilada sauce over the tortillas, cover with foil, and bake for 20-25 minutes. Remove foil for the last 5 minutes.
Let cool for a few minutes before serving and garnish with cilantro and avocado.

Notes

Adjust spices according to your preference.
Serve with a side salad for a complete meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 250
Sugar: 2 g
Sodium: 400 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 8 g
Protein: 8 g
Cholesterol: 0 mg