Today I’m sharing my delicious new veggie-loaded vegan enchiladas recipe that just might leave you licking your plate clean 🙂 Better yet, these enchiladas are plant-based, contain no added oil, and are very satisfying!
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 with potatoes, and one of my most popular recipes, Eggplant Rollups with Black Bean-Potato Stuffing. 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 and then mixed them 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, 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. It’s totally fine to use store-bought enchilada sauce if that’s easier or saves time.
Most of the time I try to make a homemade enchilada sauce, and believe it or not, it’s pretty easy to make! I like using enchilada sauce recipes from either Happy Herbivore Cookbook by Lindsay Nixon or Vegan Casseroles by Julie Hasson. For obvious reasons I can’t list these recipes for the sauce here, but feel free to check out Pinterest for vegan enchilada sauce recipes as well.
It’s great if you choose to use whole grain or sprouted grain tortillas here, but if you can’t find those, oh well! Use whatever kind you have, even if they are regular flour tortillas – I promise to keep it a secret!
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.
If you’ve tried this recipe, I’d love to hear how it turned out! Give it a star rating below, pin it to Pinterest, tag @vegan_runner_eats on Instagram, or leave a comment.
Have you tried other plant-based vegan versions of enchiladas? Do you have a favorite recipe for enchilada sauce? Let us know in the comments!
If you’ve enjoyed this post, share it with your friends on social media! And stick around for more awesomeness – subscribe to Vegan Runner Eats to receive the latest posts (I’ll send you a free one-week vegan dinner meal plan as a thank you), or follow the blog on Facebook, Pinterest, and Instagram.
Note: As an Amazon Associate I earn from qualifying purchases. If you make a purchase through my blog, I may receive a small commission, at no extra cost to you. Thank you!