Plant-Based Potato & Green Chili Enchiladas
These plant-based potato green chili enchiladas are hearty, comforting, and full of flavor without using any dairy or oil. Made with tender potatoes, mild green chiles, and a creamy homemade green chili sauce, they’re perfect for a family dinner or meal prep. The filling is simple but satisfying, and the sauce brings just the right amount of warmth and tang. These enchiladas are gluten-free, WFPB, and easy to make, great for anyone looking to enjoy a healthier take on a classic favorite.
Equipment
Ingredients
- 1 onion diced
- 2 russet potatoes cubed into bite size pieces
- 2 cups cabbage chopped
- 3 cloves garlic
- 4 ounce can green chilis
- 14 ounce can northern beans or any other white bean
- 1 tsp smoked paprika
- ½ tsp cracked pepper
Sauce
- 4 tomatillos quartered
- 4 ounce can green chilis
- ¼ cup pumpkin seeds or sunflower seeds
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp cumin
- 1 tbsp tamari low sodium
- 2 tbsp lime juice
8 Tortillas of your choice
Instructions
- Preheat oven to 350°F.
- Sauté the onions for a few minutes adding a tablespoon at a time of water if it starts to stick.
- Add the cabbage and garlic and cook until the cabbage is slightly wilted.
- Add the remaining ingredients and cook until the potatoes are almost soft adding water a little at a time to keep the mixture from sticking to the pan.
Sauce
- Add all the ingredients to a blender and blend until smooth.
Assembly
- Spoon mixture onto a tortilla and roll it into a burrito. Place it in the casserole dish. Continue until you have filled all 8 burritos.
- Pour 3/4 of the sauce over the burritos and spread it evenly over the top.
- Bake for 35 minutes.
- Garnish with a little of the remaining sauce and chopped cilantro.
Nutrition
Calories: 141kcalCarbohydrates: 26gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.001gSodium: 130mgPotassium: 605mgFiber: 6gSugar: 2gVitamin A: 203IUVitamin C: 23mgCalcium: 67mgIron: 3mg
Always up for some new enchiladas!
Excited to try this.
Question about the onions mentioned in the steps but not the ingredients. I ended up using a whole diced onion. Hopefully not too much. What amount did you use?
Yes, I used a whole onion.
This sounds so good Jill! Am making this tonight for dinner.
Excellent!
Very flavorful. The sauce was amazing!
Unbelievably delicious. I made this for dinner and everyone loved it. What a lovely and unique melding of different flavors and textures.
Hi Jill!
These look delicious and I can wait to make them. I have a question. Can I swap the russet for red potatoes?
Yes