Description
A delicious and healthy vegan twist on classic enchiladas, packed with potatoes and beans for a satisfying meal.
Ingredients
- 2 large potatoes, diced
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 8 corn tortillas
- 1 cup enchilada sauce
- 1/2 cup vegan cheese, shredded
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Boil potatoes until tender, then drain and set aside.
- Sauté onion and garlic in a pan until soft.
- Add potatoes, black beans, cumin, chili powder, and salt. Cook for 5 minutes.
- Warm tortillas to make them pliable.
- Fill each tortilla with the potato-bean mixture, roll, and place in a baking dish.
- Pour enchilada sauce over the top and sprinkle with vegan cheese.
- Bake for 20 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use gluten-free tortillas if needed.
- Add avocado or salsa for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican