Description
Enjoy the delightful flavors of our Plant-based Potato Green Chili Enchiladas. This easy recipe delivers a burst of taste while being entirely plant-based.
Ingredients
Scale
- 4 large potatoes
- 1 can green chili
- 1 cup onion, diced
- 2 cups enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 6 corn tortillas
- 1 cup vegan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the potatoes until tender, then mash them.
- In a bowl, mix the mashed potatoes with green chili, diced onion, garlic powder, and cumin.
- Soften the corn tortillas in a pan over low heat.
- Fill each tortilla with the potato mixture, roll them up, and place in a baking dish.
- Pour enchilada sauce over the top and sprinkle with vegan cheese.
- Bake for 25 minutes until heated through and cheese is melted.
Notes
- Customize with your choice of vegetables.
- For extra spice, add jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: plant-based, enchiladas, potato, green chili, easy recipe