Plant-Based Potato & Green Chili Enchiladas
These hearty plant-based enchiladas are packed with tender potatoes, spicy green chilis, and a nutritious creamy sauce. Perfect for quick weeknight meals or make-ahead lunches, they satisfy without oil or dairy and are full of comforting flavor.
Equipment
- 1 Blender for sauce
- 1 9x13 Baking Dish
Ingredients
Main ingredients
- 1 onion diced
- 2 russet potatoes cubed into bite size pieces
- 2 cups cabbage chopped
- 3 cloves garlic
- 4 ounce green chilis
- 14 ounce northern beans or any other white bean
- 1 teaspoon smoked paprika
- 0.5 teaspoon cracked pepper
- 4 tomatillos quartered
- 4 ounce green chilis
- 0.25 cup pumpkin seeds or sunflower seeds
- 2 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon tamari low sodium
- 2 tablespoon lime juice fresh
Instructions
Instructions
- Preheat oven to 350°F.
- Sauté the onions with water until translucent.
- Add potatoes and cook for 10 minutes, adding water as needed.
- Stir in cabbage and garlic, cook 5 more minutes until cabbage is soft.
- Add beans, green chilis, smoked paprika, and pepper. Cook 5 minutes. Remove from heat.
- Blend tomatillos and remaining green chilis for sauce.
- Spoon some sauce in bottom of baking dish.
- Spoon filling onto tortillas, roll and place seam-side down in dish.
- Pour remaining sauce over enchiladas and spread evenly.
- Bake for 35 minutes uncovered at 350°F.
- Cool slightly before serving. Garnish if desired.
Notes
Use gluten-free tortillas to keep it gluten-free. Store leftovers in an airtight container for up to 4 days, or freeze for later meals.