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Vegetarian Potato & Black Bean Enchiladas

What better day to post a delicious Mexican recipe than today?! And let me just say this Vegetarian Potato & Black Bean Enchiladas recipe is absolutely delicious and pairs well with one of these as well!

 

Recipe Notes

  • This recipe is so easily adaptable for dairy-free! I made two pans of these delicious enchiladas — one with regular cheese for me and the kids and the other with dairy-free cheese for Matt.
  • Use whatever enchilada sauce you want — green or red!
  • Want to add veggies in? I bet zucchini would be deeeelicious.
  • If you plan to freeze a non-dairy pan of enchiladas, don’t bake them! Just wrap them up tight in foil and stick them in the freezer.
  • For crispier potatoes, toss in olive oil and cook in air fryer at 400 for 15 minutes, stirring halfway through. Once cooked, add potatoes to skillet.
  • Load up on all your favorite toppings — lettuce, cilantro, red or green onion, avocado, tomatoes, pico de gallo, lime wedges, etc.

Vegetarian Potato & Black Bean Enchiladas

Ingredients

  • 1 pound potatoes, diced and seasoned with taco seasoning
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Extra-virgin olive oil
  • 1 can black beans, drained and rinsed
  • 1 jar enchilada sauce
  • 6 flour tortillas
  • *2 cups cheese
  • Toppings of your choice: lettuce, cilantro, red or green onion, avocado, tomatoes, pico de gallo, lime wedges, etc.

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and onions. Season with a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.
  3. Add potatoes and saute for another 8-10 minutes, until the sweet potatoes are tender. For crispier potatoes, toss in olive oil and cook in air fryer at 400 for 15 minutes, stirring halfway through. Once cooked, add potatoes to skillet.
  4. Stir in black beans. Remove from heat.
  5. Add 1/4 cup of enchilada sauce to the bottom of a 9x13 casserole dish.
  6. To assemble enchiladas, spread ½ cup filling mixture down the middle of a tortilla, sprinkle with cheese and snugly wrap. Place seam side down in the casserole dish, fitting them tightly together in the pan.
  7. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Generously sprinkle remaining shredded cheese evenly over the enchiladas.
  8. Bake uncovered at 400 for 25 minutes, until bubbly. Serve hot with desired toppings and enjoy!

Notes

  • This recipe is so easily adaptable for dairy-free! I made two pans of these delicious enchiladas -- one with regular cheese for me and the kids and the other with dairy-free cheese for Matt.
  • Use whatever enchilada sauce you want -- green or red!
  • Want to add veggies in? I bet zucchini would be deeeelicious.
  • If you plan to freeze a non-dairy pan of enchiladas, don't bake them! Just wrap them up tight in foil and stick them in the freezer.
  • For crispier potatoes, toss in olive oil and cook in air fryer at 400 for 15 minutes, stirring halfway through. Once cooked, add potatoes to skillet.
  • Load up on all your favorite toppings -- lettuce, cilantro, red or green onion, avocado, tomatoes, pico de gallo, lime wedges, etc.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Hands down the best Vegetarian Potato & Black Bean Enchiladas ever! Curious how to make it? Click HERE!

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Toni :0)

Tuesday 17th of May 2022

These were terrific!! See?!! I told you Iā€™d make them!! Thanks for sharing this yummy goodness!! Our guest even enjoyed it too. šŸ™ŒšŸ»

Christina

Wednesday 18th of May 2022

YAYYYYYY!! So happy to hear this, Toni!!! :)

Sandy

Thursday 5th of May 2022

Are these sweet potatoes or regular potatoes

Christina

Friday 6th of May 2022

I used regular potatoes but you can use either! Sweet potatoes would be SO delicious!

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