Plant-based Potato Green Chili Enchiladas: Easy and Flavorful Delight
A delicious and easy recipe for plant-based potato green chili enchiladas that will delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 4 cups mashed potatoes
- 1 cup green chili sauce
- 8 corn tortillas
- 1 cup shredded vegan cheese
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine mashed potatoes, green chili sauce, cumin, garlic powder, and salt.
- Warm the corn tortillas until pliable.
- Scoop the potato mixture into each tortilla and roll it up.
- Place the rolled tortillas in a baking dish and drizzle with olive oil.
- Top with shredded vegan cheese.
- Bake for 25-30 minutes until heated through and cheese is melty.
Notes
- These enchiladas can be made ahead of time and baked when ready to serve.
- Feel free to add black beans or corn for added flavor and nutrition.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Plant-based, Potato, Green Chili, Enchiladas