The Ultimate Plant-Based Comfort: Potato and Black Bean Enchiladas

The textures and flavors of these enchiladas are out of this world, which is why they stay on permanent rotation in the VegInspired Kitchen. From the hearty potato and black bean filling to the rich, spiced tomato sauce and fresh,  crunchy toppings, this is the kind of plant-based comfort food that pleases every crowd. 

WFPB Potato and Black Bean Enchiladas | Oil-Free & Starch-Based

The Oil-Free Enchilada Sauce

We wanted to craft an enchilada sauce that was easy enough for a busy weeknight but met our standards for vibrant, whole-food living. By using dried spices and herbs and canned tomato sauce, we created rich flavor profile without the need for refined oils. We sweetened it with just a touch of maple syrup to balance the spices, keeping it completely WFPB and SOS-friendly. Save this recipe for any enchilada dish you want to make! 

Oil-Free Enchilada Sauce

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Makes about 2 cups of enchilada sauce

Source; 30-Minute Whole-Food, Plant-Based Cookbook.

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Ingredients

• 1 (15-ounce) can of tomato sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons apple cider vinegar
• 1 tablespoon chili powder
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon chipotle hot sauce
• 1 teaspoon pure maple syrup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspo0n ground coriander
• 1/4 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the ingredients and set aside. Can store in the fridge or freezer.

 

The Hearty Starch-Based Filling

As a starch-based, plant-based eater, I love a meal that hits that satiation factor. To keep these in line with my goals, I loaded the filling with potatoes and black beans. 

• Potatoes: You can use canned or pre-cooked potatoes to save time.
• Black Beans: Use canned (rinsed) or fresh-cooked beans.
• Green Chilies: I add canned diced green chiles and a blend of dried spices to give the filling a subtle smoky heat. 

The Tortillas

Any high-quality corn tortillas will work for this recipe, However, if you want to take your environment to the next level by making them from scratch, you can watch our homemade tortilla video here. 

The Toppings

While the topping options are endless, I prefer to keep it fresh and simple. A little shredded red or green cabbage, a bight squeeze of lime juice, and some creamy avocado create a beautiful contrast to the warm enchiladas. If you want to add more crunch or color radishes, cilantro, or onions would also make great toppings. 

Putting it all together.

Putting these together requires a bit of patience, but the result is well worth it! 

1. Prep the Pan: Add a thin layer of sauce to the bottom of your baking dish to prevent sticking
2. Fill and Roll: Place about two heaping tablespoons of filling into your tortillas. Roll it tightly and place it seam side down in the dish. Repeat until the pan is full and the tortillas are snug.
3. Sauce it Up: Pour the remaining sauce over the top of the rolled tortillas.
   • VegInspired Tip: Many recipes suggesting dipping the tortillas in the sauce before  rolling it, but I find that pouring the sauce over the top at the end is much cleaner and just as delicious!

Watch the Step-by-Step Video

Potato & Bean Enchiladas

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Recipe makes 8 enchiladas, serves 2 to 4 people

Print

Ingredients

• 1 batch of Enchilada Sauce
• (1) pound peeled and cooked potatoes
• (1) 4-oz can green chiles, drained
• 1/2 cup canned blackbeans, drained and rinsed
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• (8) 4-inch corn tortillas
• 1/2 cup thinly shredded cabbage
• 1 lime, cut into wedges
• 1 avocado, peeled and diced
• cilantro, chopped
• 1 green onion, sliced

Instructions

1. Preheat the oven to 350 degrees farenheit
2. Mix the filling: in a bowl stir together the potaotes, chiles, beans, onion powder, garlic powder and cumin.
3. Spread 1/2 cup of the enchilada sauce over the bottom of an 8x8-inch glass baking dish.
4. Lay 1 tortilla on a flat surface, and spoon 2 heaping tablespoons of enchilada filling. Gently roll the tortilla up, and place in the baking dish seam-side down. Repeat for the rest of the tortillas, laying them side by side until the dish is full.
5. Cover the filled enchiladas with the remaining sauce, cover the dish with foil and bake for 10 minutes, uncover and bake an additional 10 minutes.
6. Let stand for 5 minutes
7. Serve the enchiladas with the cabbage, lime, cilantro, green onion, and avocado.

Notes

You can use canned new potatoes, simply drain and rinse them and use in place of the cooked potatoes.

Let’s Connect

I hope you love this recipe as much as we do! There are many ways to vary the filling while keeping this amazing sauce as your base.

I’d love to know: How are you simplifying your kitchen environment this week? Are you leaning into the starch-powered comfort like I am?

• If you’re a newlesster subscriber: Just hit reply to the email I sent – I read every single one.
• If you’re on Instagram: tag me @veginspired so I can see your vibrant creations

Until next time, stay aligned and VegInspired! 

XO,