Description
A nutritious and flavorful plant-based take on classic enchiladas with creamy potatoes and protein-rich black beans.
Ingredients
2 cups Yukon Gold potatoes, diced and boiled
1 can (15 oz) black beans, rinsed and drained
12 small corn tortillas
2 cups red enchilada sauce
1 large onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 tsp ground cumin
1/2 tsp smoked paprika
Fresh cilantro and avocado for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a skillet over medium heat, sauté onions, garlic, and bell peppers until softened.
Step 3: In a large bowl, mix the sautéed vegetables with the boiled potatoes and black beans.
Step 4: Add cumin, smoked paprika, and 1/4 cup of enchilada sauce to the bowl and stir well, lightly mashing some potatoes.
Step 5: Dip each tortilla into the remaining enchilada sauce, fill with the potato-bean mixture, and roll tightly.
Step 6: Place the rolled enchiladas seam-side down in a baking dish and pour the remaining sauce over them.
Step 7: Bake for 20-25 minutes until the sauce is bubbling and the tortillas are lightly browned.
Notes
For extra creaminess, add a layer of vegan cheese on top before baking. Use Yukon Gold potatoes for the best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
