Plant-Based Potato & Green Chili Enchiladas

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 35

Servings:

Calories: 141kcal

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.

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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.

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Nutrition