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Healthy Vegan Potato & Bean Enchiladas

Delicious and nutritious enchiladas made with potatoes and black beans, perfect for a quick vegan meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large potatoes, diced
  • 1 can black beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
Spices and Sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1 cup enchilada sauce
Wrap and Garnish
  • 8 corn tortillas Use soft tortillas for easy rolling.
  • 1/2 cup vegan cheese, shredded
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Boil the diced potatoes until they are tender. Then drain and set them aside.
  3. In a pan, sauté the chopped onion and minced garlic until they are soft.
  4. Add the boiled potatoes, black beans, cumin, chili powder, and salt to the pan. Cook for another 5 minutes.
  5. Warm the tortillas to make them easy to roll.
Assembly
  1. Fill each tortilla with the potato-bean mixture, roll them up, and place them in a baking dish.
  2. Pour the enchilada sauce over the rolled tortillas and sprinkle with shredded vegan cheese.
Baking
  1. Bake in the oven for about 20 minutes, or until the dish is bubbly.
  2. Before serving, garnish with fresh cilantro.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat them in the oven or microwave until warmed through. For extra spice, add chopped jalapeños or red pepper flakes to the filling.