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Potato Green Chili Enchiladas

Savory Potato Green Chili Enchiladas for Cozy Nights

These Potato Green Chili Enchiladas combine creamy mashed potatoes with zesty green chili sauce for a comforting vegan dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 large Potatoes 1.5 to 2 pounds; can swap with sweet potatoes
  • 1 tablespoon Olive Oil or avocado oil for different taste
  • 1 small Onion diced; yellow or white onions are perfect
  • 3 cloves Garlic minced; garlic powder as an alternative
  • 1 can Black Beans 15 oz, rinsed and drained; pinto beans or chickpeas can be used
  • 1 cup Corn fresh, frozen, or canned; replace with bell peppers for a twist
For the Sauce
  • 1 can Green Chili Enchilada Sauce 10 oz; homemade or different flavor optional
For Wrapping
For Flavoring
  • 1 teaspoon Ground Cumin can swap with coriander
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • Salt & Pepper to taste
For Garnish and Serving
  • Fresh Cilantro for garnish, optional; parsley can be substituted
  • Avocado for serving, optional; guacamole or salsa can be served

Equipment

  • medium skillet
  • Large Pot
  • Baking Dish
  • Aluminum Foil

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Wash, peel, and cube the large potatoes. Cook in salted boiling water for 10-15 minutes until tender, then drain and mash.
  3. In a medium skillet, heat olive oil. Sauté diced onion until translucent, then add minced garlic and sauté for an additional minute.
  4. Add rinsed black beans, corn, and mashed potatoes to the skillet. Stir in ground cumin, smoked paprika, salt, and pepper. Heat through for about 5 minutes.
  5. Spread a layer of green chili enchilada sauce on the bottom of a baking dish.
  6. Fill each corn tortilla with a portion of the potato filling, roll tightly, and place seam-side down in the baking dish.
  7. Pour the remaining green chili sauce over the filled tortillas and cover with foil. Bake for 20-25 minutes.
  8. Remove foil in the last 5 minutes of baking to crisp the tops of the enchiladas.
  9. Let cool slightly, garnish with cilantro and avocado, and serve.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 45gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 2IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

These enchiladas can be prepared ahead of time and stored in the fridge. Customize with your favorite fillings and spices.

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