Vegan Potato and Veggie Enchiladas

Today I’m sharing my recipe for delicious vegan potato and veggie enchiladas that are so tasty that you just might lick your plate clean! Top them with my easy no-cook red enchilada sauce for a satisfying dinner.

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I haven’t seen a lot of enchilada recipes that call for a potato-based filling, but lately I’ve been kind of obsessed with potatoes, so that’s what I’m using for the base of these enchiladas.

You may have noticed my love for potatoes from how often I use them in my recipes. If not, here are a few recipes from the blog: Black Bean-Potato Stew with Kale, Barley-Lentil Soup, Vegan Zuppa Toscana, and one of my most popular recipes, Eggplant Rollups with Black Bean-Potato Filling.

What can I say? I’m Russian, after all, and Russian people have a special place in their hearts for potatoes!

Another tendency you might notice in the above mentioned recipes: I like to pair my potatoes with beans and lots of different vegetables.

Potatoes just do such a good job of binding all of the ingredients together without overpowering their taste.

Potatoes also add a nice nutritional punch to any dish. In addition to being loaded with fiber, they have more potassium than bananas, as well as good amounts of calcium, iron, phosphorus, and vitamin C.

And yes, that’s regular white potatoes I’m talking about!

To make the filling, I steamed some potatoes (the process I also use to make my famous 20-minute vegan mashed potatoes).

Then, I mixed the cooked potatoes with cannellini beans, broccoli, bell peppers, mushrooms, garlic and onions.

I’m sure you can experiment with other vegetables as well, just make sure to use firmer, non-watery ones like carrots, green beans, winter squash, parsnips, etc. The last two will do better if you steam them along with potatoes.

When making healthy enchiladas, one ingredient can make them a big success or ruin completely. I’m talking about enchilada sauce.

I’ve included a simple recipe for no-cook red enchilada sauce, but it’s totally fine to use store-bought enchilada sauce if that’s easier or saves time.

I use regular flour tortillas, but if you can find whole grain or sprouted grain tortillas, that’s even better!

In the recipe below, I’m showing how to make these vegan enchiladas with large tortillas, but you can also use small ones. That will yield 12-14 enchiladas.

For a gluten free version, use corn tortillas (make sure they’re truly gluten free!) or any other gluten-free types of tortillas you can find.

Just a note about tortillas: a lot of store-bought brands use lard as one of the ingredients, so make sure to check the ingredients list before buying your tortillas if you’d like to keep your enchiladas vegan.

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Yield: 6 servings

Vegan Potato and Veggie Enchiladas

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These vegan enchiladas are made with wholesome potatoes and veggies for a delicious and filling dinner. My no-cook red enchilada sauce makes a great topping, but you can also use store-bought enchilada sauce.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 3 potatoes, diced into 1-inch cubes (about 3 cups)
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup sliced red or orange bell pepper
• 1 cup sliced cremini mushrooms
• 1 1/2 cups broccoli florets
• 1 can cannellini or black beans, drained and rinsed
• 8 large tortillas*
• 2 cups red enchilada sauce (OK if store-bought), plus more for serving
• 1 Tbsp avocado oil (or water/veggie broth for oil-free)
• Chopped cilantro and scallions, for serving (optional)

Seasonings:

• 1 Tbsp ground cumin
• 1 Tbsp mild chili powder
• 1 tsp oregano
• 1 tsp dried thyme
• 2 Tbsp nutritional yeast
• salt, pepper to taste

NO-COOK RED ENCHILADA SAUCE:

• 1 1/2 cup diced tomatoes (canned or fresh)
• 1 1/2 cup water, room temperature
• 3 Tbsp tomato paste
• 1 1/2 Tbsp chili powder
• 1 tsp cumin
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp cornstarch or arrowroot powder
• Salt, to taste

Instructions

TO MAKE THE FILLING:

1. Steam** the potatoes in a steamer pot until tender (my favorite method) or boil and drain. Set aside.
2. Add a splash of avocado oil (or water/veggie broth) into a pre-heated heavy-bottomed pan Add onions and sauté until soft, 3-4 min.
3. Add garlic and cook 1–2 min. Stir in peppers, mushrooms, and broccoli. Sauté until slightly softened, about 3 min.
4. Stir in beans, cumin, chili powder, thyme, and sage. Heat through, then remove from heat.
5. Add potatoes and nutritional yeast. Mix well and mash lightly with a spatula. The mixture should look like chunky mashed potatoes with vegetables. Season with salt*** and pepper.

TO ASSEMBLE THE DISH:

1. Preheat oven to 375°F. Spread a thin layer of enchilada sauce in a 9 by 13 inch casserole dish.
2. Trim the sides of each tortilla slightly to let it fit into the dish crosswise. Add 1/8 of the filling to each tortilla*, roll it up, leaving the ends open on both sides. Place the enchiladas seam-down in the dish, packing them snugly. Pour remaining sauce on top.

TO FINISH:

1. Bake the enchiladas uncovered for 20 minutes. Let cool 5-10 minutes before serving. Garnish each plate with cilantro and scallions (if using).

TO MAKE NO-COOK RED ENCHILADA SAUCE:

1. Whisk cornstarch/arrowroot powder with a small amount of water, about 1/4 cup, until the powder dissolves.
2. Add this mixture to a blender bowl along with the rest of the ingredients. Blend until the mixture is smooth. Taste and adjust the seasoning.
3. This sauce will work in most enchilada recipes. It can be stored in the fridge for 2-3 days if made with fresh tomatoes, or up to a week if you used canned.

Notes

* For smaller-sized enchiladas, use small tortillas. This will yield 12-14 enchiladas. I prefer flour tortillas, but corn tortillas will work too.

** To steam the potatoes, use a pot equipped with a steamer basket if you have one. Bring about 1 inch of water to a boil in the pot, put the potatoes in the steamer basket, cover with a lid, and steam until fork-tender, 10-12 minutes. This method keeps more nutrients, plus it makes potatoes easier to mash later.

*** Go easy on the salt since enchilada sauce is also salty.

Recommended Products

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• 
  Norpro 4-Quart Steamer Cooker, 3 Piece Set
• 
  Caraway Ceramic Frying Pan, 10.5" (Non Toxic, PTFE & PFOA Free)
• 
  White Ceramic Casserole Dish 9 x 13

Nutrition Information:

Yield:

6

Serving Size:

2 enchiladas
Amount Per Serving: Calories: 601Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 9gCarbohydrates: 113gFiber: 30gSugar: 27gProtein: 28g

Please note that the provided nutritional information data is approximate.

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Have you tried other plant-based vegan enchiladas recipes? Let me know in the comments!

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Alina Zavatsky - Vegan Runner Eats

Alina Zavatsky is a vegan of 12+ years, a passionate blogger, YouTuber, and a mom. She helps new vegans and their families navigate a vegan diet and lifestyle in a sustainable and enjoyable way. Check out her new vegan meal planning app, Veg Easy, designed to make meal planning a breeze for everyone.

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