Plant-based potato green chili enchiladas: Easy and Flavorful Delight
Enjoy a delicious and healthy twist on traditional enchiladas with our plant-based potato green chili version. Packed with flavor and easy to make!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 3 cups cooked and mashed potatoes
- 1 can green chili sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 8 corn tortillas
- 1 cup vegan cheese shreds
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the mashed potatoes, green chili sauce, cumin, garlic powder, black beans, and corn.
- Warm the corn tortillas in a pan until soft.
- Fill each tortilla with the potato mixture and roll them up.
- Place the rolled tortillas in a baking dish, seam side down.
- Pour any remaining green chili sauce over the top and sprinkle with vegan cheese.
- Bake for 20-25 minutes, until heated through and cheese is melted.
Notes
- For added flavor, top with avocado and fresh cilantro before serving.
- These enchiladas can be made ahead and stored in the fridge before baking.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg