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Black Bean Potato Green Chile Enchiladas

Comforting Black Bean Potato Green Chile Enchiladas You’ll Love

Savor the delightful flavors of Black Bean Potato Green Chile Enchiladas, a healthy and satisfying vegetarian dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 large Potato Sweet potato can be a delightful alternative.
  • 0.5 cup Onion Chopped; shallots offer a milder touch if preferred.
  • 2 cloves Garlic Minced; fresh is best.
  • 1 15 oz can Black Beans Drained and rinsed; can swap with pinto beans.
  • 1 4 oz can Diced Green Chilies Adds mild heat.
  • 1 3.8 oz can Olives Sliced, divided; can omit.
For Cooking
  • 2 tablespoons Vegetable Oil Can swap with olive oil.
  • 1 tsp Salt Essential for flavor enhancement.
  • 0.5 tsp Pepper Consider smoked paprika for added depth.
For Assembly
  • 1 28 oz can Green Enchilada Sauce Homemade sauce is fresher.
  • 3 cups Sharp Cheddar Cheese Grated; vegan cheese is a great alternative.
  • 12-15 pieces Corn Tortillas Trader Joe's® brand recommended.

Equipment

  • 9x13-inch baking dish
  • Large frying pan
  • Small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick cooking spray.
  2. In a large frying pan, heat vegetable oil over medium heat. Add chopped potato, chopped onions, and minced garlic. Sauté for 10-12 minutes until the potato is golden brown and tender.
  3. Gently fold in drained black beans, diced green chilies, and ¾ of the sliced olives. Stir together for an additional 3-5 minutes.
  4. Warm the green enchilada sauce in a small saucepan over low heat for about 5 minutes.
  5. Spread a thin layer of enchilada sauce at the bottom of the baking dish. Fill heated corn tortillas with 2-3 tablespoons of the bean and potato mixture, sprinkle with cheese, roll them up, and place seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese and sliced olives. Cover with aluminum foil.
  7. Bake in the preheated oven for 55 minutes until bubbly and heated through.
  8. Remove from the oven, let cool for a few minutes before serving. Enjoy with rice and beans.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 650mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

For best results, layer frozen enchiladas with parchment paper to prevent sticking. Warm tortillas over a flame for pliability.

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