Plant-based potato green chili enchiladas: Easy and Delicious Recipe
Delve into the flavors of these wholesome plant-based potato green chili enchiladas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Vegetarian
- Method: bake
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 cups diced potatoes
- 1 cup green chili
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup vegan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and add the diced potatoes. Cook until tender.
- Add green chilies, cumin, and garlic powder. Stir to combine and cook for an additional 5 minutes.
- Warm the tortillas in a separate pan until pliable.
- Fill each tortilla with the potato mixture, roll tightly, and place seam side down in a baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle with vegan cheese if using.
- Bake for 20 minutes until heated through and cheese is melted.
- Remove from oven, let cool for a few minutes, and serve.
Notes
- For added flavor, top with fresh cilantro and avocado before serving.
- You can also add black beans for extra protein.
Nutrition
- Serving Size: 1 enchilada
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg