Step into the world of vegan cuisine with flavorful Bean and Potato Vegan Enchiladas! Packed with wholesome ingredients and bursting with Mexican flavors, this dish is a perfect addition to your dinner rotation.
Picture yourself sitting down to a plate of piping hot vegan enchiladas, filled with hearty beans, tender potatoes, and smothered in spicy enchilada sauce. Each bite is a symphony of flavors, with the creaminess of the beans, the earthiness of the potatoes, and the tanginess of the sauce coming together in perfect harmony.
Whether you’re a dedicated vegan or simply looking to add more plant-based meals to your diet, these enchiladas are sure to satisfy your cravings.
Servings: 4
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Cuisine: Mexican
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups cooked black beans
- 2 cups cooked diced potatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups enchilada sauce
- 1 cup vegan cheese, shredded
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Equipment/Utensils Required:
- Large skillet
- Baking dish
- Mixing spoon
- Oven
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add the cooked black beans, diced potatoes, ground cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Warm the flour tortillas in the microwave for 30 seconds to make them easier to roll.
- Spoon a generous amount of the bean and potato mixture onto each tortilla, then roll them up and place them seam side down in a lightly greased baking dish.
- Pour the enchilada sauce over the top of the rolled tortillas, making sure to cover them completely.
- Sprinkle the vegan cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro.
- Serve the enchiladas hot, with lime wedges on the side for squeezing.
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 16g
Vegan Bean and Potato Enchiladas
Step into the world of vegan cuisine with Molly Yeh's flavorful Bean and Potato Vegan Enchiladas! Packed with wholesome ingredients and bursting with Mexican flavors, this dish is a perfect addition to your dinner rotation.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups cooked black beans
- 2 cups cooked diced potatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour tortillas
- 2 cups enchilada sauce
- 1 cup vegan cheese shredded
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 5 minutes.
- Add the cooked black beans, diced potatoes, ground cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the mixture is heated through and well combined.
- Warm the flour tortillas in the microwave for 30 seconds to make them easier to roll.
- Spoon a generous amount of the bean and potato mixture onto each tortilla, then roll them up and place them seam side down in a lightly greased baking dish.
- Pour the enchilada sauce over the top of the rolled tortillas, making sure to cover them completely.
- Sprinkle the vegan cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro.
- Serve the enchiladas hot, with lime wedges on the side for squeezing.
Notes
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 16g
