Black Bean and Potato Enchiladas

Black Bean and Potato Enchiladas Recipe

By Stephanie Dreyer


2 cans black beans

4 cloves garlic, chopped

Juice of 1 lemon

2 teaspoons cumin

2 teaspoons salt

3 cups baby potatoes, quartered

12 corn tortillas

2 jars salsa verde (plus additional for serving, if desired)

1 can red enchilada sauce

To serve

Avocado, sliced

Lime wedges

Cilantro, minced


1Preheat the oven to 350 degrees.

2Place the potatoes on a baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of salt, and a ½ teaspoon of freshly ground pepper. Roast for 30 minutes.

3When potatoes are done cooking, empty the black beans and their liquid into a large skillet. Stir in the garlic, lemon juice, cumin, and salt.

4Add in the potatoes. Cook for about 10 minutes until all the liquid is absorbed.

5Coat the bottom of a casserole dish with the salsa verde.

6Heat the corn tortillas on each side until pliable (about 20-30 seconds). Take each one and spoon a heaping amount of filling into it and roll seam side down. Continue with all tortillas.

7Pour the enchilada sauce on top of the tortillas. Use a spoon to spread the sauce evenly across the enchiladas.

8Add the remaining salsa verde on top and swirl to combine.

9Bake for 20 minutes until heated through.

10Serve with more salsa verde, sliced avocado, lime wedges, and chopped cilantro.

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