I’ve been kind of obsessed with potatoes lately, and there are a few recipes to prove that: 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. They 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!
Today I’m sharing with you another recipe featuring potatoes – Veggie-Loaded Enchiladas that are plant-based, contain no added oil, and are very satisfying!
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. I know that a lot of people prefer to use store-bought varieties, and that’s okay as long as you’ve read through the ingredient list and haven’t been put off by some unpronounceable ingredients. Also, did you check the sodium content? If it’s through the roof, you might want to try another brand, or make a homemade enchilada sauce. Yes, it’s pretty easy to make! I used a really great recipe from one of my favorite cookbooks to-date, Happy Herbivore Cookbook, but for obvious reasons I can’t list the full recipe for the sauce here (got too much respect for other people’s copyrights!).
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!
These enchiladas might be a little time-consuming, but they are definitely worth the effort! Serve with fresh herbs and extra enchilada sauce, if you choose.
- 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 baby bella 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, 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 a pan on medium heat, add 1-2 Tbsp of water. When the water becomes 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 to the pan with vegetables. 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.
- Taste the potato mixture for salt. Add salt to taste, be careful not to oversalt as the enchilada sauce will add to the overall saltiness.
- 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 ovenproof dish (I use Pyrex). 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).
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!
This recipe is featured on Virtual Vegan Linky Potluck #12 over here.
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