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!
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 my most popular recipe to-date, 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!
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.
- 3 potatoes, cut into 1-inch dice and rinsed (about 3 cups)
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 cup red/yellow/orange bell peppers, sliced
- 1 cup crimini mushrooms, sliced
- 1 1/2 cups broccoli florets
- 1 can cannellini beans, drained and rinsed (other varieties of beans can be used)
- 6-8 large tortillas, preferably whole-grain
- 2 cups red enchilada sauce (OK if store-bought), plus more for serving
- 1 Tbsp ground cumin
- 1 Tbsp mild chili powder
- 1/2 Tbsp dried thyme
- 1 tsp rubbed sage
- 2 Tbsp nutritional yeast
- salt, pepper to taste
- Fresh herbs, for serving
- If you have a steamer pot, steam potatoes until soft, set aside while you prepare the rest of the ingredients. If you don't have a steamer, boil potatoes until fork-tender, drain and set aside. (Steaming is my preferred method.)
- Heat 1-2 Tbsp of water in a heavy-bottomed pan until bubbly. Add sliced onions. Sautee for 5 min, add garlic, and cook 1-2 min more.
- Add peppers, mushrooms and broccoli to the pan with onions. Stir and sautee about 3 min, until the vegetables become softer. Add drained and rinsed beans, all seasonings except nutritional yeast and salt, stir the mixture well and let the beans get heated through. Take the pan off the stove.
- Add steamed potatoes. Sprinkle in nutritional yeast. Mix well with a wooden spatula, slightly breaking up the potatoes. The mixture should look like chunky mashed potatoes with vegetables.
- Add salt to taste - do not to oversalt as the enchilada sauces tend to be quite salty.
- Preheat the oven to 375°F. Warm up your enchilada sauce.
- Spread a thin layer of enchilada sauce on the bottom of a 9 by 13 inch casserole dish. Trim the sides of each tortilla slightly to let it fit into the dish crosswise. Working with one tortilla at a time, spoon about 1/6 to 1/8 of potato-vegetable filling in the center of each tortilla, making a line with the filling. Roll the sides of the tortilla over the filling. The ends should stay open. Place rolled enchilada into the baking dish with the seam down.
- Repeat with all tortillas. Pack them tightly into the baking dish, do not overpack. Pour the remaining enchilada sauce evenly over the rolled enchiladas.
- Bake at 375°F for 20 min uncovered. When done, let cool for 5-10 min before serving. Garnish with fresh herbs of choice (I used basil).
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Serving Size:2 enchiladas
Amount Per Serving: Calories: 671Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1975mgCarbohydrates: 128gFiber: 18gSugar: 17gProtein: 25g
(This post contains a few affiliate links to products on Amazon.com. If you make a purchase through these links, I receive a very small commission that will help me in running this blog – at no extra cost to you. Thank you for your support!)
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