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
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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Hi! I’m jackie. Welcome to jackfruitful kitchen! I’m thrilled to be able to have a platform to share my favorite recipe creations and inspirations with you. I developed a love for cooking and fresh vegetables at a very young age while spending time in the kitchen with my parents, and it has only grown since then. My passion lies in creating beautiful and balanced food that is both healthy AND delicious. I love plant-based meals, cold-pressed juice, gluten-free baking, a good vegan cheese, and really great wine. When I’m not in the kitchen or working, I love to be with my friends and family, husband Clinton, and our 14 year old English Creme Golden Retriever, Brinkley. We are an extremely active family and like to fill our time with hiking, camping, skiing, scuba diving, cycling, and sailing. Our love for travel has taken us across the world, most recently to Southern France for our wedding in May. Traveling nurtures our souls and opens our eyes to new food, new wine, and new cultures. The name jackfruitful kitchen + blog came from a brainstorm sesh with my BFF Megan Ratcliff and was inspired by 4 different parts. My first name (Jackie) + one of my favorite ingredients for vegan cooking (Jackfruit) + the ability to be full and satisfied by eating clean, whole, plant-based food + the goal to live a more fruitful life! I hope that you enjoy my posts and find my recipes quite fruitful. ;) Cheers!